India FoodforeverIndia Foodforever

Recipes Home: Basic Preparations: Homemade Khoya Recipe

How To Make Khoya


5 cups Milk
Juice of 2 lemons(optional)


  • Bring the Milk to boil in a heavy bottom saucepan.
  • Reduce the heat and continue cooking at simmering point. Keep stirring so that milk does not stick to the base of the pan.
  • As milk gets thicker stir more vigorously. The khoya is cooked when the milk is reduced to a thick, dry lump and it has stopped sizzling.
  • Remove from the pan and leave it to cool. Use within fortnight.
  • For more stylish khoya add lemon juice after the milk has boiled so that the milk coagulates. Then proceed as before. This type of khoya is particularly used for Burfi.