Principle of Manufacture of Khoa,Rabri and Basundi

The general principle of manufacture of khoa, rabri and basundi involves desiccation or removal of moisture by heating (mainly boiling) of milk in a vessel. The vessel is either a traditional Karahi or improved double jacketed stainless steel kettle with tilting mechanism, and source of heat are wood/coal fire, LPG and steam.Milk is continuously boiled till desired concentration of solids is achieved, and more importantly till typical characteristic flavour and desired texture characteristics are developed in the final product. The proper agitation of milk and scraping of heating surface, where milk comes in contact with, are very important steps involved in manufacture of khoa, rabri and basundi.