Khoa or Mawa

Khoa is made by simmering full-fat milk in a large, shallow iron pan for several hours over a medium fire. The gradual evaporation of its water content leaves only the milk solids.
It is used in most of the Indian sweets.
https://en.wikipedia.org/wiki/Khoa


Ingredients used by www.facebook.com/kitcheneindia

(1)  Full Cream Milk - 1 litre

 Kitchenware and Cookwares used by www.facebook.com/kitcheneindia

(1) Wok/Pan  - 1
(2) Spatula - 1

Preparation Method used by www.facebook.com/kitcheneindia

(1) Boil Milk in a deep Pan or Wok until it boils.
(2)  Keep heating the milk in a low flame and stir with the help of spatula every 2-3 minutes until the milk completely thickens.
(3) Once the milk thickens completely evaporating all the water in it then switchoff the flame.
(4) Your mawa/Khoa is ready, it can be stored in refrigerator for 2-3 days and in deep freezer for upto 15 days or more ( when covered properly with plastic sheet or inside a air tight container.

Khoa can be eaten alone or can be used to make Parathas, sweets etc. 

Tips used by www.facebook.com/kitcheneindia

(1) Use a heavy Pan/Wok which has a thick bottom and more depth, this prevents milk from burning and overflowing after boiling up.
(2) Stirring is very important as it prevents milk from burning from the bottom.
(3) As preparing Khoa at home is time taking so it can be done simultaneously with other tasks performed in the kitchen.

NOTE:
Please let us know about your experience preparing Khoa at home below with your comments or on our Facebook page .