Conversion of Milk into Khoya
Khoya, also known as mawa, is a traditional Indian milk product made by heating and thickening full-fat milk until most of its water content evaporates. This process concentrates the milk solids, including the fat, protein, and lactose, resulting in a dense, semi-solid or dough-like mass. The traditional method involves continuously simmering milk in a large, heavy-bottomed pan, or karahi, while stirring constantly and scraping down the sides to prevent the milk solids from burning. The stirring is crucial, especially in the final stages, to ensure a uniform texture and prevent scorching. After a significant reduction in volume, the liquid turns into a pale yellow, semi-solid mass with a slightly grainy or crumbly texture. The final product is then removed from the heat and allowed to cool, during which it firms up further. This concentrated milk solid is a foundational ingredient in many Indian sweets like peda, barfi, and gulab jamun, valued for its rich, milky flavor and creamy texture.
