Ever wondered how to make homemade khova. Khova is the base for many rich Indian sweets. Khova is generally made by boiling milk for several hours to get the thick cream enriched with ghee.
But how about trying this rich homemade khova which can be made instantly. Yes, this too takes time but not as long as the elaborate version. This homemade khova or khoya recipe makes use of milk powder (skimmed) to get the instant thick creaminess.
I love the texture of homemade khova. I make a lot of sweets with khova and this time when I photoshot this homemade khova recipe I made droolworthy Dharwad Peda (coming up next). Watch this space!
I learnt making this at home by mixing and matching several khova recipes and I found this one in an old magazine clipping which I had saved years ago. I have adjusted proportions as the recipe mentioned for 1Kg khova.
Try more DIY recipes from FOI, hung curd, desi ghee…
How about making milk peda at home 🙂
- 1 Cup whole milk/full cream milk
- 2 Cups milk powder
- 2 Tbsp ghee
- ½ Cup cream
- Add ghee to a thick bottomed pan and turn on low heat
- Next pour in milk with the ghee
- Pour cream and mix well
- Keep the milk powder ready in a plate and make sure there are no lumps
- Add the milk powder into the milk-cream-ghee mixture
- Stir till there are no lumps or dry parts of milk powder visible in the mixture
- Keep stirring on low flame till it starts to thicken
- Do not take eyes off pan and keep stirring the mixture
- Bubbles start to appear and thickens further
- The mixture starts to leave the sides of the pan
- As it thickens further, keep stirring
- It gathers into one big lump and comes off the pan easily. For the measures mentioned here, it took 50-55 minutes on low flame, in thick bottomed pan with medium burner size
- Turn off heat, let it cool, wrap in cling wrap. Use as required. Keep it refrigerated.
Use full cream milk for making khova
Cream adds extra richness and khova thickens quicker
Homemade Khova Stepwise:
Add ghee to a thick bottomed pan and turn on low heat
Next pour in milk with the ghee
Pour cream and mix well
Keep the milk powder ready in a plate and make sure there are no lumps
Add the milk powder into the milk-cream-ghee mixture
Stir till there are no lumps or dry parts of milk powder visible in the mixture
Keep stirring on low flame till it starts to thicken
Do not take eyes off pan and keep stirring the mixture
Bubbles start to appear and thickens further
The mixture starts to leave the sides of the pan
As it thickens further, keep stirring
It gathers into one big lump and comes off the pan easily. For the measures mentioned here, it took 50-55 minutes on low flame, in thick bottomed pan with medium burner size
Turn off heat, let it cool, wrap in cling wrap. Use as required. Keep it refrigerated.
