Homemade Khoya / Mawa / Sugarless Khova

Iam sure this post will be really useful because we make use of mawa / sugarless khova in many sweets preparation.Sometimes we do add it in gravies to give a creamy texture
The time consumption is more when you make mawa at home.But nothing can beat any home made fresh items

Ingredients

• Milk - 2 L
• Thick Bottomed Kadai..Calcutta kadai works best
• Spatula

and ofcourse loads of "time" and "patience"

Method

• Take milk in a thick bottomed kadai and let it boil in high flame

• Once it starts boiling reduce the flame to medium and keep stirring it.Put a small cup inside so that it prevents milk from boiling and coming out

• After half hour or so the milk volume would have reduce to half the quantity.You can find out this difference see my first and third picture

• Now take off the small cup carefully using a holder
• Keep stiring it you will notice the milk colour changes to pale milk

• Simmer the flame and keep stirring it.The milk will start condensing / solidifying
• During this process you will see layers of milk cream around the walls of kadai scrape it with spatula and add it to milk

• As you move the ladle / spatula the milk will condense even more

• After 10 minutes you will see the change in colour again and it will be a semi solid mass

• Keep on churning the whole mass till it leaves the sides of kadai.It will look like halwa

Now mawa / sugarless khova is ready.I normally use fresh khova in my cooking but you can refrigerate till 3 days