Pour milk in a large thick bottomed pan and place the pan on the stovetop.
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Bring milk to gentle boil first on a low to medium heat.
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Then lower the heat and simmer the milk. Stir at intervals whilst the milk is simmering.
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Consistency of the milk after 23 minutes right from the beginning.
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The milk will froth many times, while it is being simmered.
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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.
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You can see below the consistency like that of rabri.
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More simmering and this is what we get after 2 hours. Just a few minutes more
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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.
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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.
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