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