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Whole Milk Fudge (Khoya)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.744
Energy (kCal)595.36
Carbohydrates (g)46.6528
Total fats (g)31.9152
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 4 cups 595.36 46.6528 30.744 31.9152
    water - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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