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    You are in: Home / Recipes / Whole Milk Fudge (Khoya) Recipe
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    Whole Milk Fudge (Khoya)

    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    2 mins

    40 mins

    Charishma_Ramchandani's Note:

    Lots of times lots of people on Zaar have asked me:" What is khoya?" Khoya is something I use in some of my Indian desserts and we love it. The other day in Books-a-million, I stumbled upon this cookbook: "The Everything Indian Cookbook" by Monica Bhinde and I was ever so glad to find the recipe for KHOYA. Here is the recipe. Enjoy! Please note: WATER is not required in this recipe but since a recipe with a single ingredient cant be posted, I had to add something:)

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    Units: US | Metric


    1. 1
      Bring milk to a boil in a heavy deep bottomed pan.
    2. 2
      Stir constantly while the milk is boiling.
    3. 3
      Once it reduces, scrape off any dried milk from the sides of the pan.
    4. 4
      Cook until the milk reduces to the consistency of mashed potatoes.
    5. 5
      Remove from heat and allow to cool.
    6. 6
      Transfer to a heat-resistant container.
    7. 7
      Cover and store refrigerated for upto 1 week.
    8. 8
      Use in Indian desserts as required.
    9. 9

    Ratings & Reviews:


    Nutritional Facts for Whole Milk Fudge (Khoya)

    Serving Size: 1 (976 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1875.8
    Calories from Fat 965
    Total Fat 107.2 g
    Saturated Fat 66.7 g
    Cholesterol 410.3 mg
    Sodium 1436.1 mg
    Total Carbohydrate 136.2 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 96.1 g

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