Khoya is dried milk solids. The milk is slowly simmered in a large kadai, till all its moisture evaporates and it reduces to solids.In indian cooking, especially in northern parts of india, khoya forms a base of almost all sweets. Depending on the type of khoya, which can range from being hard to soft to granular, they are used accordingly in sweets.
The pan to be used for making khoya, should be thick bottomed or an overall thick pan or kadai. this is so that the milk does not get burned or browned from the bottom.
You can use any amount of milk to prepare khoya. Whole milk gives better results.
1. Pour milk in a large thick bottomed pan and place the pan on the stove top.
2. Bring milk to gentle boil first on a low to medium flame
3. Then lower the flame and simmer the milk. stir at intervals whilst the milk is simmering.
5. The milk will froth many times, while its being simmered.
6. So when you see this happening, with a spatula stir the milk.
7. Scrape the milk solids from the sides and add to the milk. the consistency has reduced considerably.
8. Stir and continue simmering.
9. You can see consistency like that of rabri.
10. More simmering
11. 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. if you don’t then the bottom will get browned or burnt. the bubbles signify the presence of moisture in the reduced milk. stir and simmer till you see no bubbles in the milk solids.
12. When you see no bubbles bursting in the reduced milk, its time to switch off the flame.
13. 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.