Khoya Recipe | Mawa Recipe

Pour milk in a large thick bottomed pan and place the pan on the stovetop.

View More

Arrow

Bring milk to gentle boil first on a low to medium heat.

View More

Arrow

Then lower the heat and simmer the milk. Stir at intervals whilst the milk is simmering.

View More

Arrow

Consistency of the milk after 23 minutes right from the beginning.

View More

Arrow

 The milk will froth many times, while it is being simmered.

View More

Arrow

Scrape the milk solids from the sides and add them to the milk. The consistency after 1 hour 40 minutes. The milk has reduced considerably.

View More

Arrow

 You can see below the consistency like that of rabri.

View More

Arrow

More simmering and this is what we get after 2 hours. Just a few minutes more

View More

Arrow

 Towards the last 7 to 8 minutes, you will see bubbles bursting in the reduced and condensed milk. At this stage, continuously stir the reduced milk.

View More

Arrow

 Collect the khoya or mawa in a bowl. With a spatula, scrape the milk solids from the sides and add these to the bowl. Cover the bowl and let the khoya cool at room temperature. Then you can refrigerate it.

View More

Arrow

Delicious Makhane ka Kheer | Super-Healthy Desert Recipe