Milk Khoya, also known as Palakova, is a traditional sweet dish made by reducing whole milk until it thickens and forms a solid, granular consistency. It is commonly used as a key ingredient in many Indian sweets and desserts such as Gulab Jamun, Ras Malai, Jalebi, and others. It is also known as mawa in northern India. Here is a simple recipe for making Milk Khoya or Palakova:
- 1 liter whole milk
- 1/4 cup sugar (optional)
- In a heavy bottom pan, pour the milk and bring it to a boil on medium flame.
- Keep stirring the milk at regular intervals to prevent the milk from sticking to the bottom of the pan.
- As the milk starts to boil, reduce the flame to low and continue to stir the milk.
- Keep cooking the milk until it starts to thicken and the color changes to a light brown. This process will take around 30-40 minutes.
- Keep stirring the milk until it starts to form a solid mass and the consistency becomes granular.
- Once the milk has thickened, add sugar if desired and stir it well, cook it for 2-3 minutes.
- Take the khoya out of the pan and let it cool down.
- Once cooled, knead it well to make a smooth dough.
- Store the khoya in an airtight container and refrigerate it for up to a week.
- Make sure to use a heavy-bottomed pan to cook the milk as it will prevent the milk from sticking to the bottom and burning.
- Keep stirring the milk at regular intervals to prevent it from sticking to the bottom and burning.
- Keep the flame low-medium throughout the process to prevent the milk from burning.
- If you want to make dry khoya, cook it until all the moisture
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