sujitha easy cooking

Homemade Milk Koya

By sujithaeasycooking

Kitchen Basics
Unsweetened Khoya1Milk Koya (Koya Khoya) is a rich and creamy dairy product used in many Indian sweets and desserts. It is essentially reduced milk solids made by slowly evaporating milk until it thickens.

Table Of Contents

  1. Milk Koya (Khoya) Recipe
  2. Different recipes using Koya base
  3. How to preserve Koya
  4. PIN

Milk Koya (Khoya) Recipe

Ingredients:

  • 1 liter full-fat milk

Instructions:

  1. Prepare the Milk:
    • Pour the full-fat milk into a heavy-bottomed, wide pan. Using a heavy-bottomed pan is important to prevent the milk from burning.
  2. Heat the Milk:
    • Place the pan on medium heat and bring the milk to a boil. Stir occasionally to prevent the milk from sticking to the bottom of the pan.
  3. Reduce the Milk:
    • Once the milk comes to a boil, reduce the heat to low and let it simmer. Continue to stir occasionally to ensure even cooking and to prevent burning. Scrape the sides of the pan to incorporate any milk solids that form.
  4. Thicken the Milk:
    • As the milk simmers, it will start to thicken and reduce. This process can take around 1 to 2 hours, depending on the quantity of milk and the heat. Be patient and continue to stir frequently.
  5. Form the Koya:
    • Eventually, the milk will reduce to a thick, grainy consistency and begin to pull away from the sides of the pan. At this stage, the milk has transformed into koya (khoya).
  6. Cool the Koya:
    • Once the milk has thickened and all the moisture has evaporated, remove the pan from the heat. Let the koya cool completely.
  7. Store the Koya:
    • Transfer the cooled koya to an airtight container. It can be stored in the refrigerator for up to a week or frozen for longer storage.

Usage:

  • Koya can be used in various Indian sweets like barfi, gulab jamun, peda, and more. It adds a rich, creamy texture and enhances the flavor of the desserts.

Enjoy making and using your homemade milk koya in your favorite Indian sweets and desserts!

 

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Different recipes using Koya base

Milk Koya (Khoya) is a versatile ingredient used in various Indian sweets and desserts. Here are some popular ways to use Milk Koya:

1. Gulab Jamun:

Ingredients:

  • 1 cup koya (crumbled)
  • 1/4 cup all-purpose flour (maida)
  • 1/4 teaspoon baking soda
  • 1-2 tablespoons milk (as needed)
  • Ghee or oil for frying
  • Sugar syrup (made with 2 cups sugar and 2 cups water, flavored with cardamom and rose water)

Instructions:

  1. Mix the crumbled koya, all-purpose flour, and baking soda in a bowl.
  2. Add milk gradually to form a soft dough.
  3. Divide the dough into small balls.
  4. Heat ghee or oil in a deep pan and fry the balls until golden brown.
  5. Soak the fried balls in warm sugar syrup for at least 2 hours before serving.

2. Peda:

Ingredients:

  • 2 cups koya (crumbled)
  • 1 cup sugar
  • 1/2 teaspoon cardamom powder
  • Chopped nuts for garnish (optional)

Instructions:

  1. Heat the crumbled koya in a non-stick pan on low heat.
  2. Add sugar and stir continuously until the mixture thickens.
  3. Add cardamom powder and mix well.
  4. Remove from heat and let it cool slightly.
  5. Shape the mixture into small, round pedas.
  6. Garnish with chopped nuts, if desired.

3. Barfi:

Ingredients:

  • 2 cups koya (crumbled)
  • 1 cup sugar
  • 1/4 cup ghee
  • 1/2 teaspoon cardamom powder
  • Chopped nuts for garnish (optional)

Instructions:

  1. Heat ghee in a pan and add the crumbled koya.
  2. Cook on low heat until the koya turns slightly golden.
  3. Add sugar and cardamom powder, and mix well.
  4. Cook until the mixture thickens and starts to leave the sides of the pan.
  5. Pour the mixture into a greased tray and spread it evenly.
  6. Let it cool and set.
  7. Cut into squares or diamonds and garnish with chopped nuts, if desired.

4. Kalakand:

Ingredients:

  • 2 cups koya (crumbled)
  • 1 can sweetened condensed milk
  • 1/2 teaspoon cardamom powder
  • Chopped nuts for garnish (optional)

Instructions:

  1. Combine koya and sweetened condensed milk in a pan.
  2. Cook on low heat, stirring continuously, until the mixture thickens.
  3. Add cardamom powder and mix well.
  4. Pour the mixture into a greased tray and spread it evenly.
  5. Let it cool and set.
  6. Cut into squares and garnish with chopped nuts, if desired.

5. Mawa Gujiya:

Ingredients:

  • 1 cup koya (crumbled)
  • 1 cup powdered sugar
  • 1/2 teaspoon cardamom powder
  • 1/4 cup chopped nuts
  • Gujiya dough (made with all-purpose flour and ghee)
  • Oil or ghee for frying

Instructions:

  1. Combine koya, powdered sugar, cardamom powder, and chopped nuts in a bowl.
  2. Roll out the gujiya dough into small circles.
  3. Place a spoonful of the koya mixture in the center of each circle.
  4. Fold the dough over to form a half-moon shape and seal the edges.
  5. Heat oil or ghee in a deep pan and fry the gujiyas until golden brown.
  6. Cool and serve.

These are just a few examples of the many delicious treats you can make using Milk Koya. Enjoy experimenting with different recipes and flavors!

How to preserve Koya

Preserving Milk Koya (Khoya) properly is important to ensure it stays fresh and safe to use in your recipes. Here are some methods for preserving Milk Koya:

1. Refrigeration:

  • Short-Term Storage:
    • Place the koya in an airtight container.
    • Store it in the refrigerator.
    • It will stay fresh for up to a week.

2. Freezing:

  • Long-Term Storage:
    • Place the koya in an airtight container or a resealable plastic bag.
    • Ensure that there is minimal air inside the container or bag.
    • Store it in the freezer.
    • It will stay fresh for up to 2-3 months.
    • To use, thaw it in the refrigerator overnight or at room temperature for a few hours.

3. Vacuum Sealing:

  • For Extended Freshness:
    • Use a vacuum sealer to remove air from the packaging.
    • Store the vacuum-sealed koya in the refrigerator or freezer.
    • This method can extend the shelf life beyond the typical refrigeration or freezing times.

Tips for Storing Koya:

  • Label and Date: Always label the container or bag with the date of storage to keep track of its freshness.
  • Avoid Moisture: Ensure that the koya is free from excess moisture before storing, as moisture can lead to spoilage.
  • Portion Control: If you plan to use koya in small quantities, consider portioning it before freezing. This way, you can thaw only what you need without defrosting the entire batch.

By following these storage methods, you can preserve the quality and freshness of your Milk Koya for future use in your favorite recipes.

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