For making Mawa/Khoya:

• Place thick bottom wide kadhai or pan on the gas stove and pour full-fat milk in the kadhai.
• Boil the milk on medium flame, till the milk starts to froth or a layer of milk cream or malai appears on the top.
• When the cream layer appears on the top, lower the flame and with the help of spatula stir the milk.
• Simmer the milk continuously on low flame and stir it occasionally to prevent burning from the bottom.
• Make sure to stir the milk at intervals and to scrape the cream layers from the sides of the pan and mix in the milk.
• Scrape off the milk layer from the sides of the pan and add it to the milk in the pan.
• At some particular stage, the consistency of milk will look like Rabri.
• When there's no milk liquid is left in the pan, bubbles will pop at the top and at this point, stir the milk solid continuously.
• Only after few seconds bubbles will settle and now turn off the flame and scrape all the sides of the pan and mix it nicely with the milk solid i.e. mawa.
• Remove the prepared mawa from the pan and add it in a bowl and cover and let it cool down to room temperature.
• Fresh homemade Mawa/Khoya is ready and can be used for making any sweet dish of your taste or even curries.