Whole Milk Fudge (Khoya) Recipe

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Whole Milk Fudge (Khoya)
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Ingredients:

  • 4 cups milk
  • water , as required

Directions:

  1. Bring milk to a boil in a heavy deep bottomed pan.
  2. Stir constantly while the milk is boiling.
  3. Once it reduces, scrape off any dried milk from the sides of the pan.
  4. Cook until the milk reduces to the consistency of mashed potatoes.
  5. Remove from heat and allow to cool.
  6. Transfer to a heat-resistant container.
  7. Cover and store refrigerated for upto 1 week.
  8. Use in Indian desserts as required.
  9. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 333.2 Kcal (1395 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Cholesterol 19.6mg 7%
Sodium 411.6mg 17%
Potassium 1528.8mg 33%
Total Carbs 49g 16%
Sugars 49g 196%
Protein 29.4g 59%
Calcium 1195.6mg 120%
Amount Per 100 g
Calories 34 Kcal (142 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Cholesterol 2mg 7%
Sodium 42mg 17%
Potassium 156mg 33%
Total Carbs 5g 16%
Sugars 5g 196%
Protein 3g 59%
Calcium 122mg 120%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.7
    Points
  • 8
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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