Khoya (Milk Solids)

Khoya isn't particularly difficult to make. It's just time-consuming. It requires boiling down milk until most of the liquid is gone and you're left with a doughy mass of milk solids. And you have to keep stirring it lest it stick or scortch. This means that, on the rare occasions that I use khoya in my cooking, I normally buy ready-made bricks of it from the Indian grocery rather than making my own. This week, however, I wanted to throw together a last-minute curry and decided that the long cooking was preferrable to having to run out to the store. (It also meant that I could easily make it lactose-free for TF.)

Khoya

From 660 Curries by Raghavan Iyer

Ingredients

• 2 c. whole (3.25%) milk

Directions

1. Bring the milk to a boil and cook, uncovered, stirring frequently, until very thick (~30 minutes). Lumps may form, but if you stir well, they should soften and mix back in to form a smooth mass.
2. Once the mixture is molasses-thick, reduce heat very slightly and continue cooking and stirring for another 5 minutes or so, then remove from heat and allow to cool.
3. 2 c. of milk should produce ~1/4 c. of khoya. It can be stored in the fridge for up to a week before use.