Khoya (Condensed Milk Solids) is a traditional Indian recipe for a classic method of boiling milk until it solidifies for use as a base for sweet snacks and sweetmeats. The full recipe is presented here and I hope you enjoy this classic Indian version of: Condensed Milk Solids (Khoya).
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Also known as mawa this highly-condensed milk forms the basis of numerous Indian and Pakistani sweets and desserts. It is quite versatile, can be made well in advance, and can be stored in the refrigerator or freezer.
Ingredients:
2l whole milk
Method:
Pour the milk into a heavy-based pan then bring to a boil. Reduce the meat to medium and continue simmering, stirring constantly, until the milk has thickened until almost solid (you must stir constantly, to prevent the milk from 'catching' or burning on the base of the pan).
When thick enough, take the pan off the heat and set aside to cool (it will thicken even more as it cools).
If you are not going to use it immediately, then, when it is cold, cut into two portions, wrap in clingfilm, place in plastic bags and freeze.
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