Reduced Milk Solids

Khoya is the backbone of Pakistani mithai — barfi, gulab jamun dough, kalakand, and peda all rely on it. Making it at home requires 4-6 hours of constant stirring at low heat; most Pakistani home cooks now buy it fresh from the local halwai (sweet shop). The texture ranges from soft and sticky (for gulab jamun) to firm and crumbly (for barfi); the intended sweet dictates which type to use. Quality khoya should smell clean and milky, not sour.