MALAI KHOYA. PRINT RECIPE
Use a thick bottomed pan to prepare Malai khoya to avoid sticking and burning of the milk at the bottom of the pan. Pour 5 cups of full fat milk into the pan and stir frequently. Once the milk gets slightly warmer, add 1 cup of fresh cream which should be at room temperature. Mix the cream into the milk. Continue to cook in low to medium flame. After sometime a thick layer of malai forms on top of the milk. Gently stir in the malai back into the milk. The malai dissolves completely. Repeat this process frequently by stirring and cooking. Slowly the milk reduces and a thick rabri consistency forms. At this point continue to cook at the lowest flame until the milk solidifies completely. All the moisture has evaporated and finally a smooth and soft Khoya or Mawa left into the pan which could be set easily into a mold to form a shape once cold.
Ingredients
- 5 cups Milk (full fat)
- 1 cup Cream