Pour milk in a large thick bottom, deep pan and bring it to boil on a medium heat.
When milk rises up and about to spill , stir and lower the flame.
Keep milk on simmer and allow it to boil.
Meanwhile once in between , stir milk at intervals. There is no need to monitor but be alert and stir milk in intervals.
Milk will froth and may rise up many times , keep stirring with a spatula and scrape milk solids from the sides .
After lapse of 75- 80 minutes , it reaches a consistency of lachcha rabri ( a thick creamy milk).
Now continue to sim and stir at regular intervals. Once milk reaches this stage , be attentive and stir often .
Around 20 minutes after reaching rabri consistency , milk further reduces and thickens completely. This stage is almost at the end.
At this point stir continuously and you will see bubbles bursting in the milk.
Once you see milk bubbles bursting, it may further take 6-10 minutes . Be alert at this stage and continuously stir milk or else there are chances of milk getting burnt.
When there are no more bubbles, that is when moisture in the milk is completely evaporated. Turn off the stove .
Once khova cools down completely , use it as required. Also store in a airtight box and refrigerate. Stays good up to 1 week in fridge and 15 days in freezer.