Homemade Khoya 2 Ways Recipe By Food Fusion

Here’s a **Homemade Khoya 2 Ways** recipe by **Food Fusion** — a versatile ingredient used in many delicious Indian and Pakistani desserts. You can make khoya in two different ways: **Traditional Method** and **Quick Method**. Let’s dive in!

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🌟 **Homemade Khoya 2 Ways** 🌟

### **1. Traditional Khoya (Mawa) – Slow Cooking Method**

🥘 **Ingredients:**
- 1 liter full-fat milk
- 1 tbsp ghee (optional, for richness)

✅ **Method:**
1. In a heavy-bottomed pan, pour the milk and bring it to a boil over medium heat.
2. Once it starts boiling, lower the heat and keep stirring constantly to avoid burning.
3. As the milk reduces, it will begin to thicken and form a creamy consistency.
4. Continue to cook and stir for 45 minutes to 1 hour until the milk reduces to a solid mass and all the liquid has evaporated.
5. If desired, you can add a tablespoon of ghee at this stage to give the khoya a richer flavor.
6. Once the khoya reaches a soft, dough-like consistency, remove it from the heat and let it cool slightly.
7. Transfer to a container, and it’s ready to be used in sweets like **gulab jamun**, **barfi**, **kalakand**, or as a base for other desserts.

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### **2. Quick Khoya (Mawa) – Using Milk Powder**

🥘 **Ingredients:**
- 1 cup milk powder
- 1/4 cup full-fat milk
- 1/4 cup water
- 2 tbsp ghee
- 2-3 tbsp sugar (optional, for sweetness)

✅ **Method:**
1. In a pan, heat the ghee over medium heat.
2. Add the milk powder and dry roast it lightly for 2–3 minutes to get rid of the raw taste.
3. In a separate bowl, mix the full-fat milk and water, and pour the mixture into the pan with the milk powder. Stir well to form a smooth paste.
4. Cook on medium heat, stirring constantly, until the mixture thickens and starts to come together into a mass.
5. Once it reaches a soft, dough-like consistency, add sugar if you prefer a sweeter khoya. Stir until the sugar dissolves and the khoya is fully formed.
6. Remove from heat, let it cool, and store it in an airtight container.

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✨ **Serving Tips:**
- Use the **traditional khoya** for richer desserts or when you need a more authentic flavor.
- The **quick khoya** is great for when you’re short on time but still want that delicious creamy consistency in your sweets.

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🔥 **Pro Tip:** You can store both types of khoya in the fridge for up to a week. Freeze for longer shelf life. When using frozen khoya, let it thaw before using.

Would you like to use this khoya in a specific dessert, like **gajar ka halwa** or **barfi**? Let me know, and I’ll help you with the recipe!