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How To Make Khoya

• 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.