11 Oven-Baked Indian Sweets Secrets Revealed

11. Use oven control to make firm khoya and milk solids for barfi and peda

Making khoya by reducing milk on the stovetop takes time and attention, and ovens can lend steadier, low-and-slow heat for large batches. Pour full-fat milk into a wide, shallow tray to increase surface area and bake at a low temperature—around 300°F (150°C)—stirring every 30–40 minutes so milk solids don’t brown unevenly. This gives you a firm, grainy khoya-like mass suitable for barfi, peda, or as an enriched addition to cake batters. Watch moisture closely; the end point should be thick and slightly granular, not burnt. Once formed, cool and process lightly if you need smoother texture for peda or press into molds for barfi. This oven pathway is a timesaver for batch production and reduces constant stirring while still producing the familiar milky richness we look for in khoya-based sweets.