Mawa is most important ingredients in Indian sweets . It basically Hard milk . It is known as Khoa also Mava is normally white or pale yellow. If prepared most in the winter, it may be saved for use in the summer, and may acquire a green tinge and grainier texture from a surface mould. This is called hariyali (green khoa) and is used to make gulab jamun.
Khoa is made by simmering full-fat milk in an iron karahi for several hours, over a medium fire. The gradual vaporization of its water content leaves coagulated solids in milk, which is khoa. The ideal temperature to avoid scorching is 175–180°F (about 80°C). We can make . Mava is used in various types of sweets like Gulab jamun , gujiya , barfi , and Gajar ka halwa etc.
1 lit Milk (full cream)
Take heated heavy bottom pan and put the milk .
Boil it at medium flame.
Stir continuously .
Now it looks like rabri cook for 3-4 min at low flame .
Now khoya / Mawa is ready.