How have you all been? Kolkata (the famous city ,where I resides) is known for its sweet loving people :)! Ya, its right that sweet is the weekness of many people(including me😄) and Khoya or mawa is the essential ingredient of any sweet. I always like to make khoya at home as the quality is far better than market one. The only drawback of making khoya is that It is time consuming so that I would suggest you to make it while making other preparations in your kitchen.
I prepared it from Cow’s milk. But you can use full cream milk or buffalo’s milk. As I always prefer to give cow’s milk to my daughters that’s why I am using cow’s milk. The quantity of khoya depands upon the quality of milk. Generally 1 kg of milk gives 250gm of khoya! Here is the full recipe of making khoya with step wise photos.
Milk(full cream) – 1 kg
* Pour the milk in a large heavy bottomed kadahi/pan or a nonstick kadahi(I prefer to use nonstick kadahi) and place it on the gas. When milk start to boil then turn the gas on medium flame and stir well. Stir continuously at regular intervals. Scrape the milk solids from the sides and add to the milk.
* Now the milk will continue to reduce and thickens . The texture will also be changed. Stir well and when the consistency is just like rabri then continuously stir as there are chances to burn . Turn off the gas.
* Let it cool down. Then you can refrigerate it and use it for making delicious sweets! You can store it in your fridge for 7-8 days.
Hope you all will like this recipe.
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