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Home made khoya
Khoya and atta pinni recipe

Khoya is to Indian mithais that butter is to Western desserts. Khoya is used more or less in every Indian sweet.

While you can buy khoya from a halwai shop, my mum always makes it at home so I have kept the tradition going on. It’s time consuming but pretty easy to make at home.

Also call me weird but I find it strangely soothing to slowly stir milk for an hour.

Though preferably in winter! You do not want to stand over a hot stove in Indian summer for an hour stirring milk.

Thankfully, we always made khoya in winter months as most of the sweets were made in winter months.

I hope you try this recipe for making khoya at home. And also try one of these recipes which use khoya.

The sweets that I usually make with khoya are atta pinnis, atta barfi, besan barfi and gajrela (made from carrots)

Tag me on instagram if you make it! My handle is incredible.kitchen

Happy cooking!

Home made khoya and atta pinni
Course Desserts, Snacks, Sweets, Tea Time
Cuisine Indian, Punjabi
Cook Time 1 hour
Total Time 1 hour
Servings 40 pieces
Calories/Serving 172kcal


  • 1.5 kg whole milk for 300 gram khoya


Making Khoya

  • You will need a thick bottom pan with a wide mouth similar to a wok or karahi. The thick bottoms helps prevent the milk from sticking to the bottom and wide mouth provides a wide surface area for evaporation of water
  • Add milk to the pan and bring it boil. After that simmer it at low heat while continuously stirring it so that it doesn’t stick to the bottom of the pan
  • It's really important to stir the milk continuously throughout the process as otherwise it will stick to the bottom and sides and burn
  • Also make sure to scrape the sides and the bottom of the pan from time to time to prevent milk solids from accumulating
  • It takes about 45 minutes to an hour for the khoya to be ready but can take longer depending the heat of the burner of size of the pan
  • When khoya is almost ready, milk will become almost solid like a slurry and will start to produce lots of bigg bubbles. Continue to stir for another five or so minutes after that until most of the liquid has evaporated. Turn off the heat when the mixtures becomes has a dense sludge like texture but is not harderened. The mixture will harden as it cools
  • Bring the khoya to room temperature. Then store it in a glass or steel container and keep it in the fridge until you are ready to use
  • The khoya will keep in the fridge for upto five days but it's better to use it as soon as possible


Always use whole milk for khoya
It’s extremely important to stir the milk continuosly as otherwise it will burn. If you smell the milk burning then you have to stop and start with fresh milk as the smell and taste of burned milk will spoil anything you make with the khoya
I use organic milk as it doesn’t burn as easily as the non-organic milk
Tried this recipe?Mention @Incredible.kitchen or tag #myincrediblekitchen!

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