Khoya is a solid form of milk that has been boiled down. Traditionally made from buffalo milk, homemade khoya can be powdered milk. The powdered milk fortifies cream or ricotta cheese to produce a thick khoya for use in Indian recipes. By changing the amount of moisture in the final khoya, you can change it to a hard, sticky or granulated khoya.
Instructions
Hard Khoya
1. Knead together 2 cups of and 4 tablespoons of evaporated milk until a firm dough forms.
2. Place the dough in a piece of cheesecloth and tie the cloth closed.
3. Arrange a steaming rack in the bottom of a pressure cooker. Set the cheesecloth on the rack.
4. Bring the pressure cooker to 15 psi or high pressure and cook for three minutes.
5. Remove the cheesecloth-wrapped hard khoya and refrigerate for up to four hours. Use in recipes where hard khoya is called for.
Sticky Khoya
6. Simmer 2 cups of powdered milk and 1 cup of heavy cream in a saucepan.
7. Cook the mixture at 180 degrees F., just below a boil, for 10 to 15 minutes or until the mixture reduces by a third.
8. Cool the mixture and then refrigerate or freeze leftovers. Use in any recipe for sticky or smooth khoya.
Granulated Khoya
9. Combine together 2 cups of ricotta cheese, 2 cups of powdered milk and 8 tablespoons of butter in a saucepan.
10. Heat this to 180 degrees F., and cook for 10 to 15 minutes or until reduced by a third.
11. Freeze leftovers and use it where granulated khoya is needed.
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