Making khoya at home: You can buy khoya from the halwai shop but we always make it at home and while it’s time consuming to make it’s pretty easy to make.

Add 1.5kg of milk to a thick bottom pan and simmer it at low heat while continuously stirring it so that it doesn’t stick to the bottom of the pan.

After about 45 minutes, the liquid will evaporate, leaving behind a solid mass. Continue to stir until no more water is left and it’s fully solid but not hardened.

Turn off the heat and let the khoya cool.

Heat a large pan with a thick bottom and add ghee. Once the ghee has melted, add the flour.

Mix the ghee and flour together.

Cook the flour for about 45-50 minutes, stirring continuously and alternating the heat between low and high to make sure that the flour doesn’t burn.

Once the flour turns fragrant and colour becomes reddish, about 45 minutes, mix in the khoya.

Make sure that that khoya and the flour are mixed together well, about five minutes. Move the flour mix to a different pan.

In the same pan that you used for cooking flour, add one cup of water and sugar and set on high heat.

Cook the sugar for about 12-13 minutes. To test whether the sugar is cooked, scoop a bit of sugar solution in a spoon and lightly dip your thumb and index finger (careful as the mixture will be hot!). Slowly move your thumb and finger about 1/2 inch away from each other, If one string wire forms then the sugar solution is ready.

Turn off the heat and mix in the flour and khoya mixture.