Khoya is also sometimes called mawa, so if you see mawa in a recipe, make this.
The saucepan can be any with a thick bottom, to keep the milk from burning. You can use cast iron, aluminum, or stainless steel. [2] X Research source
Don’t cover the saucepan, because you want the liquid to evaporate.
Do this while you are simultaneously cooking other things or doing other chores around the kitchen, so you don’t get bored.
Use a wide spatula so that you can cover more of the pan at once.
You can also keep the solids in if you prefer.
Make sure the khoya is completely cool before you put it in the refrigerator.
When you want to use your khoya you can just take a scoop out, or use the whole thing at once.
Freezing khoya is a good option if you have made a batch far in advance of when you want to use it.
If you’re not too familiar with Indian cooking, get an Indian cookbook or look at recipes online.
Using a saucepan with a heavy bottom insulates the milk and sugar a little bit from the heat, keeping them from burning.
Use a wide spatula to stir so that it’s easier to get at the whole bottom of the pan.
Skim off any foam with a spoon whenever you see it forming. Don’t stir sugar crystals from the rim of the pot into the milk.
If you’re not planning on using your condensed milk immediately, then make sure you label the jar with what it is and what date you made it on.
You can also eat condensed milk plain on toast for a sweet snack.
While the sauces heats up, water will evaporate out. It’s a simple way to thicken dairy sauce.
If you want a lower fat option, stir in a dollop of low-fat yogurt instead. [16] X Research source
Don’t worry if your cream cheese is quite hard. It will melt into the warm sauce.
You will need about 2 tablespoons (30 mL) of cornstarch slurry for each cup of sauce.
