Homemade khoya recipe in Canada ,US /Super easy & only need one ingredient / Mawa With Tips & tricks

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How to make homemade khoya in canada and US.😊
❤️ Ingredients:
* 1 L half-and-half cream
Instructions👇🏻
👉🏻Slow Cook the Half-and-Half:
* Pour the half-and-half cream into a heavy-bottomed pan.
* Heat it over low to medium heat, stirring frequently to prevent sticking or burning.
👉🏻Simmer and Evaporate:
* Allow the half-and-half to simmer and gradually evaporate, stirring regularly. This process will take some time.
* The goal is to evaporate the water content, leaving behind the milk solids.
👉🏻Continue Cooking:
* As the mixture thickens, continue cooking and stirring. This can take an hour or more.
* Be patient and maintain a low to medium heat to avoid scorching.
👉🏻Observe Changes in Texture:
* The half-and-half will go through different stages, starting with a liquid consistency and gradually thickening.
* Stir more frequently as the mixture thickens to prevent it from sticking to the bottom of the pan.
👉🏻Achieve Khoya Consistency:
* Continue cooking until the mixture reaches a fudgy and granular consistency. This is the point where it resembles khoya.
* The color should turn slightly golden, and the texture should be dense.
👉🏻Cool and Use:
* Once you achieve the desired khoya consistency, remove the pan from heat and let it cool to room temperature.
* Your homemade khoya is now ready to be used in various Indian sweets and recipes.
This method relies on slow cooking and natural evaporation to achieve the khoya texture . It might take some time, but the result should be a rich and flavorful khoya made from half-and-half cream. Adjust the cooking time based on your preferences and the specific dish you plan to prepare.
✍🏻Tips To Make Homemade Mawa/Khoya:
👉🏻I highly recommend using a non-stick heavy bottom pan and wide spatula while making khoya recipe.
👉🏻It is must to stir and scrape the sides every 3-4 minutes. Meaning you cannot leave it alone while milk is reducing. Burnt milk tastes very very bad.
👉🏻Cooking time may vary depending on the shape and size of the pan. It also depends on how much quantity (half, double, triple) you are making.
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