Khoa/Khoya/Mava recipe | Homemade Khoa recipe| How to make Khoa at home
Author: 
Recipe type: Dessert
Cuisine: Indian
Cook time: 
Total time: 
Serves: 250 grams
 
Ingredients
  • 1 liter Full Cream Milk
  • A large pan and a Spatula
Instructions
  1. Pour milk in the pan and boil on high heat. As milk begins to boil, reduce the heat and allow it to simmer
  2. You need a great deal of patience for making Khoa. Keep stirring intermittently. Scrape out the deposited fats and solids from the sides and put them back in the milk.
  3. We must boil until it reduces to ⅕th of the total quantity.
  4. As per researchers, a full fat milk of greater than 6% fat content is an ideal choice for making Khoa. Skimmed Milk cannot be used directly for making Khoa.
  5. Milk will be reduced to Rabdi consistency after 55 mins of boiling on medium heat. You can use this reduced milk for Rabdi preparation :)
  6. Milk is reduced to Khoa consistency after 1 hour 15 mins. When it longer sticks to bottom of the pan, Khoa is ready. Now, switch off the heat.
  7. Transfer in another plate and allow it to cool down completely. As it cools down, it becomes more firm. You can refrigerate it in an air tight container and use later for your recipes.
  8. With little patience and concentration, we can make Khoa (Mava) at home. We can make recipes like Gulab Jamun and Mava Cup Cakes with homemade Khoa.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/homemade-khoa-khoya-mawa-recipe/