1.25litresfresh full fat whole milkor 1250 ml milk or 5 cups milk
Pour the milk in a large thick bottomed pan and place the pan on the stove top.
Bring milk to gentle boil first on a low to medium flame.
Then lower the flame and simmer the milk. Stir at intervals whilst the milk is simmering.
The milk will froth many times, while its being simmered. So when you see this happening, with a spatula stir the milk.
Scrape the milk solids from the sides and add to the milk.
The milk will continue to reduce and thicken as its being simmered on a low flame.
A stage will reach when the reduced milk will resemble rabri (an indian sweet).
Continue to simmer and stir.
Towards the end when the milk has reduced much, you will see bubbles bursting in the reduced milk. At this point continuously stir. If you don't then the reduced milk will get browned or burnt. The bubbles are due to moisture in the milk.
When you see no bubbles in the reduced milk, its time to switch off the flame. It took me 2 hours and 8 minutes overall on a low flame.
With a spatula, scrape the milk solids from the sides and add these to the bowl. Cover the bowl and let the khoya cool at room temperature. Then you can refrigerate it.
Add this homemade khoya or mawa as required while making various indian sweets or indian curries.