कुरौनी (Kurauni / Nepali Khoya)

About This Recipe

Ingredients

• 1
  2 litresFull-cream cow milk

  High-fat milk yields richer, quicker khoya

• 2
  2–3 Tbsp (adjust)Sugar (optional)

  Light sweetness; helps caramel colour

• 3
  1 TbspGhee

  Prevents sticking and adds gloss

• 4
  ¼ tspCardamom powder

  Fragrant finishing spice

• 5
  PinchSaffron strands (optional)

  Adds luxury aroma and hue

• 6
  2 TbspChopped nuts (optional garnish)

  Pistachio or almond crunch

Instructions

1. 1
   Pour milk into a heavy, wide-bottomed kadai. Bring to a gentle boil over medium heat, stirring to prevent scorching.
2. 2
   Reduce heat to low-medium. Simmer, stirring every 2–3 minutes and scraping cream (malai) from sides back into milk.
3. 3
   After 60–70 minutes the volume reduces to roughly one-quarter and thick curds form. Begin stirring continuously to avoid sticking.
4. 4
   When mixture turns paste-like and leaves the pan in lumps, add sugar, cardamom and ghee (plus saffron, if using). Cook 3 minutes more until the khoya looks dryish but still spreadable.
5. 5
   For soft kurauni, remove pan now. For granular (danedaar) khoya, cook 3–4 minutes longer, stirring, until fine grains appear.
6. 6
   Transfer hot kurauni to a greased steel plate. Cool to room temperature, then shape into blocks or roll teaspoon portions and press with a decorative stamp. Garnish with nuts.
7. 7
   Store refrigerated in an airtight box up to 2 weeks, or freeze for 2 months. Warm gently before serving for best texture.