Khoya

[the.fee.fairy]

I think that's how you spell it.

I want to make some of those lovely cocnutty indian sweets, but all the recipes i've found (Burfi) have Khoya in them.

Where can i find it/can i make it?

[ocailleagh]

I'd not heard of khoya (spelled right but also spelled khoa apparently) so this post intrigued me enough to do a little search on your behalf.
Unless you can pop over to India, its unlikely that you'll lay your hands on some, but you can substitute unsalted ricotta for it or make your own, which seems pretty straightforward if a little time-consuming.

You'll need:
5 cups of milk
and the juice of 2 lemons (optional)

Bring milk to the boil in a heavy bottomed saucepan, reduce heat and continue to simmer, stirring to ensure that the milk doesn't stick to the bottom of the pan. As the milk gets thicker, stir more vigorously. The khoya is cooked when the milk is reduced to a thick, dry lump and has stopped sizzling.
Remove from pan and leave to cool. Use within a fortnight.
You can add the lemon juice, if desired, before boiling to help the milk coagulate. The resulting khoya will be more useful for Burfi.

[the.fee.fairy]

Groovy! Thankyou!

[ocailleagh]

Let me know how it turns out, I quite fancy trying it myself!