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Khoya

Khoya is made by simmering milk in an iron karahi for several hours, over a medium fire. The gradual vaporization of its water content leaves coagulated solids in milk, which is khoya. 175–180°F (about 80°C) is ideal temperature to avoid boiling and to minimize scorching. Other quick way of making khoya is to continue mixing full fat milk powder to skimmed milk until it becomes khoya.

There are three types of khoya - batti, chickna, and daan-e-daar. Batti, meaning “rock,” has 50% moisture by weight and is the hardest of the three types; it can be grated like cheese. It can be aged for up to a year, during which it develops a unique aroma and a moldy outer surface. Chickna (“slippery” or “squishy”) khoya has 80% moisture. For daan-e-daar, the milk is coagulated with an acid during the simmering and has moderate moisture content. Different Khoya is used for different dishes.

This milk based product is very essential in making many of the Indian sweets.  This ingredient is easily available in India. It is very easy to make many Indian sweets if this is available. Make ahead of time for ease of use. 

2 Cups Ricotta cheese
2 tablespoon Butter
3 cups of Carnation Dry Milk powder

Heat a non-stick pan. Add the ricotta cheese, cook it for about 10 minutes. Add the butter and milk powder. 

Keep on stirring constantly, until it reaches a thick consistency. ("Khoya" consistency) , about 7 to 8 minutes on medium heat.

It will be ready to use for your favorite recipes.

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