Khoa/Mawa (homemade)

• Servings:
• Preparation time: 2 minutes.
• Cooking time: 40 minutes.
• Total time: 42 minutes.

Making Khoa is very easy process, only we have to care that it should not burn at the bottom. Stirring and scrapping from sides is very important.

Khoa (similar to ricotta cheese) is used in Indian dessert, curry, and sweets like Gulab Jamun, Gujhia, chandrakala , Khoa seviyan, Khoa pittha, lavang latika, chana dal halwa, Jodhpur Mawa Kachori, beet root carrot halwa , royal stuff potato masala, sandwich Gulab Jamun, Khoa Gulab Jamun , parwal ki Mithai, royal Mawa Kofta masala , Gajar ka halwa, mutter paneer,banana Malpua etc.

In this process we can get pure Khoa.

Ingredients:

• Milk: 1 litre(whole)

Preparation:

1. Take a wide mouth heavy bottom pan.
2. Apply some ghee (clarified butter) at the base and inner wall of the pan.

Method:

1. Pour the milk into the pan and allow it to boil on high flame, keep stirring and scraping the sides of the vessels at regular interval.
2. After 10-12 minutes it reduces half (see the photo).don’t forget to scrap and stir continuously.
3. Next 10-12 minutes as now milk will be thicker and may burn, you may reduce the flame.
4. Milk starts getting thick consistency with granular texture (see photo).
5. Further 3-5 minutes, milk starts to solidify, it is necessary to reduce the flame to low.
6. Further 2-3 minutes, it will become very thick it may start burning here and there, now put off the flame, keep stirring further couple of minutes.
7. Khoa is ready.
8. Transfer into small and dry container. Keep aside.
9. After coming to room temperature, you can use it, or you can store it into the refrigerator for a week.

Khoa/Mawa (homemade) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.