Preparation Time : 5 mins | Cooking Time : 15 Mins |Makes: 1 cup
Milk powder 1 cup
Ghee few drops
- In a wide bowl add the milk powder. Sprinkle little water and knead it into a dough.
- It will be sticky. No need to worry.
- Grease your hands with ghee and knead again. It will be soft and smooth.
- Keep this dough in a soft and clean cloth.
- Tie the cloth and keep it in a idli steamer for 10 minutes. You can either keep it inside a pressure cooker and steam too. No need to put weight.
- After 10 minutes switch off the flame. Let this sit inside for 3 more minutes.
- Open it now and you can see a mass of khoya. Crumble it with your fingers.
- Allow this to completely cool. Now the khoya is ready to use in sweets. You can store it by putting it in a zip lock bag and keep it inside the freezer for 10-15 days.
- This khoya was pretty decent, but i can't compare this with store bought khoya. But for people who do not have access to khoya but still want to use it in Indian sweets can try this method.
- You can do combine milk powder with little ghee and little milk and keep it in a microwave safe bowl and MW it for 2-3 minutes . Stir frequently in between.
- When it becomes a thick mass, khoya is done.
- If you get evaporated milk in your place, you can add 1 tblp of yogurt to 1 tin of evaporated milk and MW it for 3-4 minutes. When it comes to a mass Khoya is done.
- Alternatively you can boil milk for an hour till it shrinks and make Khoya in the traditional way.
- I get Khoya here in Singapore in Mustafa Center. For readers in Singapore you can find this in freezer section.
- I bought my milk powder from Fairprice.