Does anyone know how to make it or where to buy it from? Our local Indian grocery store doesn't sell it... thanks.

shay what i think is you cook milk for a long long long time and that is how khouya is made.... my mom makes it this way... garha howa doodh..

all i did was read the thread title and im drolling for barfi!!

Afro .. please take it from me.. i have like lots of barfi and mithai in my fridge right now! left overs from eid..

and i dont know if u have heard but there is a sweet shop called Lasani in pakistani and their khoye wale gulab jamun are to die for!

Shay, I've always bought it from the Indian store. Nanak brand. Check in the freezer, next to the paneer.

I don't know how to make it

i can ask my mom...

Thank you bhabs! I am heading there in a few mins to get some dosas will check again for khoya.
Aisha yes please, thank you
Afro, if i find the khoya, i'll make some barfi and send ya

curdled the mlk with the help of lime juice,keep it on low-medium flame till u get desired consistency of khoya.

alright i will definitely ask her once she gets off the phone!

I have tried this method once . It worked . Then they started selling Nanak brand khoya so I never made it again.
I bought a quart of half and half , I put the smallest package of cottage cheese in it then heated it up in a pot , when the milk got precipitated I put a paper towel in a sieve and transfered all the content of this pot in this sieve with paper towel , when the watery part of this precipitated milk got drained out, I put this stuff in that pot and cooked it till desired consistency was achieved.
I will not bet my life on this method though ,as I tried it once only, and it was a successful experiment in my case.

my mom said shay that you just cook the full fat cream milk in a large pan for a long long time until it thickens.. this is the desi way of making it.... punjabi way

People , people , thickened milk is not khoya, khoya is made by precipitating milk then taking the water out then cooking it .
Urdu main precipitated milk is called phata hoo-a doodh.

nope... u think my mom whose been cooking for some 17 plus years doesnt know what phatta howa doodh and khoya is? or what is the difference??? dont u think she makes barfi at home? am i bluffing here or something.. this is what she said! should i record a clip for u people?

Aaashu,Mirch is right.

Simple !!!!

Take 2 Cup water and add 4 to 5 Table spoon of dried milk mix it well and heat it when its hot (not boiling) add teaspoon of lemon juice, after few minutes it will seprates from water. Use stainer to drain water. Put the remain in the same pan and roast it until its light brown.

Quick Khoya is ready.

Originally Posted by Aisha dubaiwali

nope... u think my mom whose been cooking for some 17 plus years doesnt know what phatta howa doodh and khoya is? or what is the difference??? dont u think she makes barfi at home? am i bluffing here or something.. this is what she said! should i record a clip for u people?

Burfi is made this way , your mom and you are right .
But if you know what qalaqand is that is made of khoya , habshi halwa is made of khoya , some laddoo have khoya in it , gajar ka halwa has khoya in it , some poeple put khoya in zarda , so the khoya for these products is made in different way , these products cannot be made with thickened milk. You will not see the chunks of khoya which you see in them.

ok so barfi is made this way... i will go back to mom on this issue..

sorry mirch bhai.

You can make it from ricota cheese... spread it on a baking sheet and bake it till water evaporates and it it all crumbly like khoya...