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Grainy Khoya (Dane Daar Khoya) – Homemade Full-Fat Milk Reduction
Learn how to make authentic grainy khoya at home using just full‑fat milk, a little desi ghee and a pinch of salt. This low‑to‑medium flame method yields a fragrant, melt‑in‑your‑mouth khoya that’s perfect for Indian sweets like halwa, barfi, and gulab jamun. No need to buy from the market – the recipe is simple, economical, and delivers restaurant‑quality results.
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Cost Breakdown
Critical Success Points
- • Maintain low‑to‑medium flame while reducing milk.
- • Stir every 2 minutes to avoid scorching.
- • Add salt and ghee at the right stage for flavor and color.
- • Cook until grainy consistency is achieved – not too wet, not too dry.
Safety Warnings
- • Hot milk can boil over quickly – stay near the stove.
- • Use low flame to prevent scorching and burnt flavor.
- • Handle the hot pot with oven mitts to avoid burns.
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