Whole Milk Fudge (Khoya)

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:)

• Ready In: 42 mins
• Yields: 1/3 cup

Ingredients

• 4  cups milk
•  water, as required

Directions

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