Khoya ( How To Make Mava)
by Tarla Dalal
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Any mithai with Khoya is totally irresistible, because of its rich, milky flavour. Not only that, khoya also imparts a creamy yet coarse texture that feels so wonderful on the palate. Here is the traditional way of preparing Khoya. It does take a little time to thicken the milk, but it is completely worth the efforts as no shortcut will give the same intense flavour and mouth-feel. What you could do is, prepare some Khoya whenever you end up with some extra milk and time on your hands, ready to use when you prepare your favourite sweets.
- Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes.
- Reduce the flame to medium and cook for 30 minutes or till the milk reduces to ¾ of its quantity, while stirring occasionally and scraping the sides of the pan.
- Continue cooking on a medium flame for 7 more minutes or till the mixture leaves the sides of the pan, while stirring continuously and scraping the sides of the pan.
- Transfer it to a plate, spread it with the help of a spatula. Keep aside to cool for 30 minutes.
- Use as required or store in the freezer till use.
- The khoya has to be cooled completely before freezing it. It stays fresh in an air-tight container in freezer for almost 15 days.
- If the khoya is in freezer while using it, then remove it from the freezer at least 30 minutes before using it and thaw it at room temperature.
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