The sky was gloomy, with impending rains on the sight. After few minutes it started pouring. It didn't look like it was 7 in the morning. I had plans to make khoa, was wondering if I would be able to or not, while I was stirring a hot cup of coffee! First I thought I would get the regular cooking on way. Once it was all done, and kids sent to playschool, I thought I would start with the preparation.
Before we can proceed, decide whether you really want to make Khova or Mawa at home! Because that requires patience and lot of LPG gas! That was the statement Athamma gave at the end of the process. We were not intimidated by the time, but at the amount of cooking gas that was used up. If you want to save energy this way, I suggest buy a slab of unsweetened Mawa from your dairy store, especially if you have a good reliable one like we have as Aavin. Infact I remember eating the best palkhovas and khoas from Aavin.
But when you decided to make things from scratch, you got to take the bull by its horn as they say right. I have read of sweets shops that have big boilers, boiling tons and tons of milk to get the khoa. Well I can imagine that. When all I was boiling was about 1 & 1/2 liters of milk. You would really need the most sturdy and thick bottom pan you have. Then of course arms that don't mind the stirring!
If you have a non stick pan is fine, else a thick bottom kadai as this one is fine for the job.
Get the milk boiling, ensure you keep an eye on the milk not spilling over!
Finally the result of hard work or rather sweat, the milk is reduced to khova.
Since the secret is out of the bag, I might as well confess that I was embarking on the mission of making Gulab Jamun at home. So water content or the softness of the khova is very important. Do not over cook it after it got reduced.
Remove once you see the milk solids become dense. The khova should be soft and not very hard or crumbly