Unsweetened Khoya/Mawa

khoya is dried evaporated milk solids. The milk is slowly simmered in a large kadai.Khoya forms a base of almost all sweets. khoya is also added to certain north Indian curries like navarathna kurma.

So I decided to post the recepie of preparing khoya ,before posting certain recepies.My recepies like milk Peda and Gujiya are made of khoya/Mawa.

U can save time by, buying it in stores. But remember one thing home mades are always best and free from preservatives.

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. if this happens, then whatever effort you have put, goes waste,so be attentive.

The pan has to be deep too, so that the milk does not fall out.I used my large non stick kadai to make the khoya. Non stick works very well when making products like khoya.

The milk has to be fresh and full fat milk. whole milk gives better results. Depending on the quality and fat content, the khoya yield may vary.This khoya stays good for about 3 to 4 days in the refrigerator.

Ingredient:

1 litre whole fat milk

Method:

1.Pour the milk in a large thick bottomed pan without adding water and place the pan on the stove top.

2.When milk start to boil, lower the flame and simmer the milk.

3.When you see milk solids gathering scrape them from the sides and add to the milk.The milk will continue to reduce and thicken as its being simmered on a low flame.

4.Continue to simmer and stir.Towards the end when the milk has reduced much (as u see in the picture) at this point continuously stir. if you don't then the reduced milk will get browned or burnt. the bubbles are due to moisture in the milk.

5.When you see no bubbles in the reduced milk, its time to switch off the flame. It took me 1 hour overall.

6.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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