Bring the Milk to boil in a heavy bottom saucepan.
Reduce the heat and continue cooking at simmering point. Keep stirring so
that milk does not stick to the base of the pan.
As milk gets thicker stir more vigorously. The khoya is cooked when the
milk is reduced to a thick, dry lump and it has stopped sizzling.
Remove from the pan and leave it to cool. Use within fortnight.
For more stylish khoya add lemon juice after the milk has boiled so that
the milk coagulates. Then proceed as before. This type of khoya is particularly
used for Burfi.
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5 cups Milk 
