Homemade Milk Khova/Khoya

-


Homemade Milk Khova/Khoya

       

 Milk Khova/khoya is nothing but evaporated milk solids. They are usually used for making sweets and are added in some curries like: Malai kofta,khoya Matar curry,khoya paneer curry and khoya Kaju curry and sweets like:gulab jamun,Khova coconut laddu,carrot halwa with khova,Kaju katli,Kala jamuns,milk peda..etc as it becomes the main ingredient for most of the sweets in India.Making khova is not difficult at all make sure you check occasionally and stir as it is not burned out...

Making your own khoya/khova is much better than store bought as they are healthy and free from preservatives and additives.1-1.5liters of milk can easily yield 200-250g of khoya/khova.solet's start with the process without any delay.



Important points to remember while cooking khoya/khova-the pan you are using should be thick enough that it does not burn out the milk at the bottom easily. Try to use deep pots or saucepan as when the milk boils there are chances to spill out.



Category-sweets/desserts                                                                                                                    

  Cooking time-2hrs-2hrs 15mins                                                                                                            

Serving-200-250g                                                                                                                                





INGREDIENTS:                                                                                                                                          


 1.5 liters of fresh milk                                                                                       





METHOD:                                                                                                                                                


  • Take a deep and thick bottom saucepan or pot and pour the fresh fat whole milk into the pan on the stove top.
  • Let the milk boil on a medium low flame
  • Now lower the flame and bring the milk to simmer.stir the milk occasionally and do not let the milk burnout at the bottom.
  • whenever you see the milk boiling and frothing stir it with a ladle or spatula.
  • Let the milk boil and it will reduce as it simmers in low flame.continue to simmer
  • The milk starts to bubble and thickens as it is getting reduced now stir continuously and make sure not to burnout them.
  • When there are no bubbles it indicates that all the moisture has evaporated. Now switch off the flame and let the reduced milk rest until it comes to the room temperature.
  • It took me around 2hrs 15mins but it's worth it. You can store it in an airtight container in a refrigerator for 3-4 days or even a week long. 





NUTRITIONAL FACTS:                                                                                                                       


Serving Size-141 g                                                                                                                                 

Total Calories-104 Calories                                                                                                                   





Total Carbohydrates-18.9g                                                                                                                         

                     sugars-18.9g                                                                                                                      



Total fat-1.5g                                                                                                                                              

   saturated fat-0.9g                                                                                                       


  
Cholesterol-8mg                                                                                                                                        



Protein-5g                                                                                                                                                 



Sodium-600mg                                                                                                                                               


Checkout  for more updates!!.
Happy cooking!!!
This post contains affiliate links.where you will not be charged anything extra.

Comments

Post a Comment

Popular posts from this blog

Daily makeup products

-
Image
Daily makeup products(that I use) I'm not a makeup expert or pro but I wear makeup on my daily basis which makes me experiment on various products and finally get in to the solution of having the perfect kit.And also I love being natural(without makeup) I won't be always wearing makeup to just  step out of my home.Doing makeup gives me that extra 10% confidence.Who will say no! when you feel good with something.So here I will let you all know about the makeup products I use regularly .I like those nude colour palette hence my makeup reflects the same(from lip colour to eyeshadow).So let's start with my makeup routine!!! Foundation Wanna get this (click the image to buy☝) Wanna get this (click the image to buy☝) I use this Lakme absolute white intense skin cover foundation(one in the right side-black)which is my current favorite.The one in the left side is my old favorite.I used lakme perfecting for a very long time for more than 7yrs.(wow that...
Read more

pomegranate milkshake

-
Image
Pomegranate milkshake The yummy milkshake that I do often.Even yesterday I did.This one is so simple and easy to make and tastes so yummy if you chill it for about 2 hrs in the freezer.you can make this as a thick shake by adding vanilla ice cream and fresh cream with the milk.Like 1 part milk and 1 part fresh cream.So Let's start making!!! Category:Healthy recipes Prep time:10 min Cooking time:nil INGREDIENTS 2 large Pomegranates 2 1/2 cup of milk 7-8 tablespoons of sugar-alter this according to your taste Vanilla ice cream -optional METHOD Cut the pomegranates and remove the arils (which are those juicy small fruit bearing white seeds inside). Take a juicer add the arils and beat them in to a thick pulpy extract. Now add sugar and milk. Beat them for about 2-3 minutes. Add ice creams to the shake and beat it once.This step is optional. Milkshake is ready.Add ice cubes and serve or keep it in the freezer and serve it later. ...
Read more

Best Croissant Recipe

-
Image
Yummy Vegan Croissant Recipe Croissant is all about layers.You will get to know how to make classic croissants in this recipe.It is easy to follow and simple to make.Just hoping you will love this!! as I do.Following this recipe will yield around 20 croissants(number may differ).Cooking a french classic croissant will take up to 3 days.The hard work of the 3 day croissant process yields the best satisfying croissant you would have ever had.The first time when I tried making this was not that better as I finally landed out with some croissant shaped ones!but it was a good try.finally I got happy with my result. What are you looking out for? So Lets start baking!..... category:Main course Prep time:3 days cooking time:20 mins INGREDIENTS 1/2 kg plain flour/Maida/All purpose flour 50 g of sugar 150 ml of milk 150 ml of water 50 g butter(unsalted is better) 10 g instant yeast 10 g salt EGG WASH (Alternative provided):Egg wash is one of the must in baking.B...
Read more