Sweetened Khoya or Paalkova
Cook time:
Total time:
Serves: 2
Ingredients
- Full fat milk – 3 cups
- Sugar – ¾ cup
Instructions
- Add milk in a wide open heavy bottomed pan (preferably non stick) and bring it to boil.
- Reduce the flame to medium-low and add sugar. Stir and scrape the sides.
- After 20 minutes, milk is reduced to half. Keep stiring and scraping the sides of the vessel from time to time.
- This is how the milk looks like after 30 minutes.
- Milk is now turned to rabdi consistency. You can serve it just like that by adding saffron to it. This rabdi can be used in many desserts like Shahi Tukda, Rasmalai, Malpua, Basunthi, and so on.
- After 50 minutes, milk has slowly evaporated and khoya is almost done. The color of the milk will be turned to slight yellow at this stage. Keep string and scraping in a low flame.
- After a good 60 to 65 minutes, milk evaporates all the moisture and start producing bubbles. Keep stirring and switch off the flame. Sweetened khoya or Paalkova is now ready. Transfer it to a container and bring it to room temperature. Khoya gets thicken when it reaches room temperature.
Notes
1.Always be very watchful while making khoya or Paalkova. And patience is required in making this dish.
2.Keep the flame in low once when the milk is reduced to half.
3.Keep stirring from time to time otherwise it will get burnt at the bottom.
4. You can also make unsweetened Khoya without adding sugar using the method described in the recipe.
2.Keep the flame in low once when the milk is reduced to half.
3.Keep stirring from time to time otherwise it will get burnt at the bottom.
4. You can also make unsweetened Khoya without adding sugar using the method described in the recipe.
Recipe by MyEdibleCravings at http://myediblecravings.com/sweetened-khoya-paalkova/