Solidified Condensed Milk (aka Khoya) is made in India from condensed buffalo milk.
It develops a slightly carmelized flavour during the processing. It can be used in curries and in Indian desserts.
To make it, the milk is heated to about 180 F (82 C), and simmered at that temperature until it thickens, stirring constantly. 4 cups (2 pints / 1 litre) of milk will yield about 7 oz (200g) of Khoya.
You can also buy Khoya powder to make it from in Indian grocery stores.
There are three main variations, mostly based on how much moisture content is left in the milk.
This is the most solid form of Khoya, with the least moisture content. “Batti” means rock.
It is made from whole buffalo milk. When semi-solid, it’s placed into moulds. It can be grated like cheese, and even aged for up to a year. As it ages, it develops an exterior mould like some cheeses do.
Substitute: Mix 2 cups (9 oz / 250g) of dry powdered milk with 4 tablespoons of evaporated milk. Put in cheesecloth, form into a ball, put it on a rack in a pressure cooker (to keep it away from the water), bring pressure cooker to pressure, cook for 3 minutes. Remove pressure cooker from heat. When pressure has gone done naturally, remove the ball, let it cool to room temperature, then put in fridge for at least 4 hours.
Daab Ka Khoya (aka Chikna Khoya)
The name means “Sticky Khoya.” “Chikna” means “slippery.” It has the most moisture content. It is made from skimmed buffalo milk.
Substitute: mix together in a saucepan 2 cups (9 oz / 250g) of dry powdered milk with 1 cup (8 oz / 250ml) of heavy whipping cream. Bring the temperature to 180 F (82 C) and keep it there, letting it simmer for about 15 minutes or until the milk has reduced by about 1/3
The name means “Granulated khoya.” It has medium moisture content. It is made from whole buffalo milk. The milk is curdled first with a little cream of tartar, to give a softer texture in the end product.
Substitute: 2 cups (16 oz / 500g) of ricotta cheese, 2 cups (9 oz / 250g) of dry powdered milk, 2 tablespoons of butter. Mix together the ricotta cheese and the powdered milk. Melt the butter in a saucepan, and then add the ricotta cheese mixture. Heat to 180 F (82 C) and keep it there, letting it simmer for about 10 minutes or until the mixture has reduced by about 1/3.
Ricotta heated in a frying pan over low heat until some of its moisture evaporates, and it becomes a dark yellowish colour. This should take 15 to 20 minutes.
Can be frozen.