For making mawa or khoya boil the milk first in high to medium flame and then let it boil in lower flame by continuously stirring it. Do not let it stick to the bottom of the pan.Tip – Use a thick bottomed pan/karahi for making this preparation.After that, continues stirring is important for best results. As the milk thickens it is more likely to stick on the bottom and get burned.This is a time consuming process. So better try this if you have sufficient time to make this preparation. Khoya or mawa can also be made by using milk powder. It is a instant preparation method that you can see in my next post.It took me around 2 hours for making this mawa/khoya. The amount of milk I used here is 1/2 gallon i.e 1.89 L. Preparation time for mawa/khoya: How to make mawa or khoya :In a thick bottomed pan simply strain and pour the milk and allow it to boil.As soon as it reaches the boiling point. Stir it with the spoon or spatula and reduce the flame. Keep the flame medium or low heat and let it boil by constant stirring. Once the milk is reduced in volume and gets thicker you may use a wooden spatula to scratch it from the bottom and sides and collet the mawa nicely.Into it then add one cup of sugar Add 1/2 cup of cocoa powder and stir within a minute you can see it gets its thickest form. This is the point where you need to turn off the flame and collect the mawa in a bowl and allow it to cool. Once cooled refrigerate it for an hour or so.