How to make Khoya (Mawa) – Fresh Khoa (Kova) Recipe::
Celebration, Desserts, Diwali sweets
Khoya(Mawa-Milk Solids) Recipe
PREP TIME: 15 minCOOK
TIME: 1 h 30 min
TOTAL TIME: 1 h 45 min
DIFFICULTY: easy
RECIPE TYPE: Basis for Dessert or Curry
Ingredients:
5 cups – Milk [1 ltr approx] (I used whole milk)
Step 1.
Take the 5 cups of milk in a heavy bottomed wide mouthed vessel. In Medium-High heat bring it to boil (Takes 10 minutes) [Stay near the stove and be watchful if you work with medium-high heat. If you have a non-stick vessel you can use since milk will scorch in later stages of cooking.]
Step 2.
Once the milk boils, reduce flame to Medium-Low. Scrap the sides of the vessel and stir the content from time to time.
Step 3.
In next 20 minutes, the milk reduces to half (you see in the picture below?). Remember to stir and scrap the dried milk from time to time.
Step 4.
In next 15-20 minutes, the milk again halves changing into a pale yellow color. Take extra care from this stage since the milk tends to burn/scorch very fast if you’re careless watching it. So stir and scrap the milk solids very frequently. In this stage most of the water vaporizes from the milk turning it into a thick consistency with a granular texture (as shown in the picture to your Right). [If you wish to make paal kova, add 2 tbsp. sugar and 1/8 tsp. cardamom powder in this stage and mix well and continue with Step. 5]
Step 5.
In next 10 minutes, the milk starts to solidify. Turn flame to Low since the solidifying milk can quickly get burnt if overlooked. Do not forget about stirring frequently.
Solidifying milk – close-up shot.
Step 6.
In next 10 minutes the color of the milk changes to creamy yellow and thickens more. [Be watchful. Stir. As milk gets firmer and firmer it might burn quickly if you do not stir frequently]
Step 7.
In next 5-10 minutes, almost all of the water content evaporates from the milk and solidifies the milk completely. Now, when you stir, the content stir together firmly into a single mass. Switch off the stove. Bring it to room temperature. Fresh, Homemade Indian Khoya/Koa is now ready!
Celebration, Desserts, Diwali sweets
Khoya(Mawa-Milk Solids) Recipe
PREP TIME: 15 minCOOK
TIME: 1 h 30 min
TOTAL TIME: 1 h 45 min
DIFFICULTY: easy
RECIPE TYPE: Basis for Dessert or Curry
Ingredients:
5 cups – Milk [1 ltr approx] (I used whole milk)
Step 1.
Take the 5 cups of milk in a heavy bottomed wide mouthed vessel. In Medium-High heat bring it to boil (Takes 10 minutes) [Stay near the stove and be watchful if you work with medium-high heat. If you have a non-stick vessel you can use since milk will scorch in later stages of cooking.]
Step 2.
Once the milk boils, reduce flame to Medium-Low. Scrap the sides of the vessel and stir the content from time to time.
Step 3.
In next 20 minutes, the milk reduces to half (you see in the picture below?). Remember to stir and scrap the dried milk from time to time.
Step 4.
In next 15-20 minutes, the milk again halves changing into a pale yellow color. Take extra care from this stage since the milk tends to burn/scorch very fast if you’re careless watching it. So stir and scrap the milk solids very frequently. In this stage most of the water vaporizes from the milk turning it into a thick consistency with a granular texture (as shown in the picture to your Right). [If you wish to make paal kova, add 2 tbsp. sugar and 1/8 tsp. cardamom powder in this stage and mix well and continue with Step. 5]
Step 5.
In next 10 minutes, the milk starts to solidify. Turn flame to Low since the solidifying milk can quickly get burnt if overlooked. Do not forget about stirring frequently.
Solidifying milk – close-up shot.
Step 6.
In next 10 minutes the color of the milk changes to creamy yellow and thickens more. [Be watchful. Stir. As milk gets firmer and firmer it might burn quickly if you do not stir frequently]
Step 7.
In next 5-10 minutes, almost all of the water content evaporates from the milk and solidifies the milk completely. Now, when you stir, the content stir together firmly into a single mass. Switch off the stove. Bring it to room temperature. Fresh, Homemade Indian Khoya/Koa is now ready!
