Title: Khoya (Cooked Milk Concentrate)
Categories: Chutney Dessert Indian
Yield: 4 Ounces

1	pt	Creamy milk
1	ts	Lemon juice

Khoya is also known as khoa and mawa. it is used in making many Indian desserts and sweetmeats. Khoya can be either plain or granulated; the recipe given here is for the latter variety, which is used to make stunning confections and also some curries. To make plain khoya, omit the lemon juice.

1. Try to obtain buffalo or Jersey milk, or the net result will weigh less.

2. Place the milk in a heavy-based (and if possible, non-stick) saucepan and bring to the boil over high heat.

3. Stir in the lemon juice so that the milk curdles. Reduce the heat to simmering point and continue cooking.

4. Keep stirring so that the milk does not stick to the base of the pan; as the milk thickens, stir even more vigorously. Use of a non-stick pan will save you some work, although occasional stirring will still be required.

5. When the milk is reduced to a thick, dry lump the consistency of creamy pastry and stops sizzling, your stylish granular khoya is ready.

6. remove the pan from heat, transfer the khoya into a bowl, mound it into a circle and let it cool; use as required.

NOTE: Left-over khoya can be stored in the refrigerator for a few days. Michael Pandya "Indian Chutneys, Raitas, Pickles, Preserves" Typed, but not tested, by Greg Mayman,09-20-97

From: Greg Mayman Date: 09-20-97 (12:24) The Pine Tree Bbs (222) Cooking(F)

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