Khoa is unsweetened condensed milk that's cooked down until it has a
dough-like consistency. Khoa or mava is a common ingredient in many
Indian sweets and desserts, such as pedha and different kinds of
barfis. It adds a rich, creamy taste to sweets. It takes a while to
make this but if you want to make barfis and pedas at home, it's worth
it. If you're a weight-watcher, you might want to consume this in small
Servings: Makes 3/4
-1 cup khoa Cooking Time: 45-60
1 quart whole milk or 1 quart half-and-half
In a wide, heavy-bottomed skillet or pan, bring the
milk to a boil.
Reduce the heat to medium, and cook the
milk, stirring often and scraping the bottom of the pan to prevent the
milk from sticking and burning.
Continue to cook down until the milk becomes a thick
and starts coming off the sides of the pan.
Remove from heat, and let cool. As the khoa cools, it
firms up and becomes like a soft dough.
If you want to cut down on the cooking time, use half-and-half. As it's
already semi-condensed, it'll take about 40-45 minutes to make the
khoa. One quart of half-and-half yields about 1 cup of khoa.
If not using immediately, wrap the khoa in plastic and refrigerate to
keep it fresh for up to 2 weeks.