Milk → khoya (mawa)
Slow simmer for 2 hours, stir constantly at the end. The base of most Indian sweets.
The idea
Wide, heavy pan 🍳
More surface area = faster reduction. Kadhai works.
Simmer, stir often 🌀
Medium-low. Scrape the sides — that browning is flavour.
Last 20 min: constant stir 🥄
Now it can scorch. Do not walk away.
Dough consistency = done 🎯
Pulls away from the pan into a soft, pale-brown ball.
Full write-up coming after I make it.