PREPARATION

1. Heat 2 litres milk in a heavy skillet and bring it to a gentle boil first on a low to medium heat.

2. Then lower the heat and simmer the milk. Stir while the milk is simmering. 

3. The milk will froth many times, while its being simmered. So when you see this happening, with a spatula stir the milk. 

4. Scrape the milk solids from the sides and add to the milk. 

5. The milk will continue to reduce and thicken as its being simmered on a low heat. 

6. Continue to simmer and stir. 

7. Towards the end when the milk has reduced much, you will see bubbles bursting in the reduced milk. At this point continuously stir.

8. When you see no bubbles in the reduced milk, its time to switch off the heat. It takes 2 hours and 30 minutes overall on a low heat. 

9. Transfer this into a tray and spread evenly.

10. Cool for about 10 minutes.

11. Heat 2 litres milk in a heavy skillet and bring it to a gentle boil first on a low to medium heat.

12. Then lower the heat and simmer the milk. Stir while the milk is simmering. 

13. The milk will froth many times, while its being simmered. So when you see this happening, with a spatula stir the milk. 

14. Scrape the milk solids from the sides and add to the milk. 

15. The milk will continue to reduce and thicken as its being simmered on a low heat. 

16. Continue to simmer and stir. 

17. Towards the end when the milk has reduced much, you will see bubbles bursting in the reduced milk. At this point continuously stir.

18. Add 1 tablespoon rose water, 20 grams cocoa powder and mix it well.

19. Then, add 20 grams equal sugar and mix it well.

20. The the mixture over the khoa mixture and spread it evenly.

21. Rest for 30 minutes.

22. Cut it into pieces.

23. Rest again for 2 hours.

24. Serve.