Recipe Cuisine: Indian | Recipe Category: Basics
Cooking Time: 45 mins | Yields: 1 cup
Full Cream Milk - 1 liter
Take milk in a heavy bottomed pan and bring it to boil.
When the milk starts to boil, lower the flame to medium and keep stirring for every 1 to 2 mins.
Scrap the milk solids from the sides with a help of spatula. Do not forget to stir, the milk will get burned from the bottom of the pan.
On continuous boiling, the milk will slowly reduce to half in quantity. At one stage it will start to thicken.
After 45 mins, it will slowly leave the pan and doesn't stick in the bottom.
Khoya or mawa is ready. You can use this to make sweets.
- You can store in fridge for up to 3 to 4 days. But use it within 3 days.
- Use full cream milk for making khoya.
- The time may vary depending on the size of the pan and the type of milk used.
- Stir constantly to avoid burning on the bottom and overflowing of milk.
- Always keep the flame in low to medium for making khoya.
- It thickens after cooling.
|I used 1 liter full cream milk to make khoya
|Bring the milk to boil in a heavy bottomed vessel. Try to use non stick pan
|Once the milk boils, reduce the flame to medium. Scrap the edges with the help of a spatula and mix well
|Stir for every 1 to 2 mins to avoid burning on the bottom.
|I transferred it to a non stick pan to avoid sticking
|On continuous boiling the milk is slowly reduced to half
|It starts to thicken. Stir frequently to avoid sticking
|Stir well to avoid sticking. I will be done in a couple of mins
|Now the khoya leaves the pan and doesn't stick anymore. Put off the flame
|Its ready to make sweets