Khoya is an essential ingredient in many Indian sweets, adding richness and depth of flavor. Made by reducing milk, it is used in delicacies like barfi, gulab jamun, and peda. However, since it is highly perishable, proper preparation and storage are crucial.
How is Khoya Prepared?
Preparing khoya requires patience and careful cooking. Follow these steps for perfect results:
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Use Full-Fat Milk – High-fat milk ensures creamy khoya with a smooth texture.
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Slow Cooking – Pour milk into a heavy-bottomed pan and simmer on low heat.
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Stir Constantly – Keep stirring to prevent burning and ensure even consistency.
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Reduce Moisture – As milk thickens, it transforms into soft, crumbly khoya.
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Cooling & Storage – Let it cool before using or storing.
Steps to Preserve Khoya’s Freshness
Since khoya has a short shelf life, proper storage is necessary to maintain its freshness:
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Refrigeration – Store it in an airtight container in the refrigerator. It stays fresh for 3-4 days.
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Freezing for Longevity – To extend shelf life, freeze it in a sealed bag for up to a month.
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Keep it Dry – Moist khoya spoils faster. If possible, opt for a drier version.
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Use Clean Utensils – Always handle it with dry, clean hands to prevent contamination.
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Check Before Use – If it develops a sour smell or sticky texture, discard it.
By following these steps, you can keep it fresh and enjoy its delicious taste in your favorite sweets. Proper preparation and storage ensure that it retains its flavor and quality for a longer time.
