Srivilluputhur Thiratipaal/Paalkova

In a heavy-bottom pan, take the milk and let it boil in a very low flame. I always add 2/3 stainless steel spoons, an idea given by a friend, which i follow till date. This prevents the milk from scorching or burning at the bottom.

As the milk boils and cream form on top, use a ladle, keep stirring and scratch the sides of the pan and stir it back into the milk. I stir every 10 minutes, ensuring the milk and the malai/cream stays in the pan.

After 90 minutes, the milk would almost reduce to solids and would be at base of the pan. More caution is advised as there is higher chances of burning.

Add sugar and stir. Now the stirring should be continous and you should be standing near the stove for the next 15 minutes

Just keep stirring, just keep stirring, what do you do, you stir! Sing like Dory of Finding Nemo, you won't get bored!

All the liquid would be absorbed and the texture would be like that of swelled sooji, soft and fluffy.

When you take the mawa in the laddle and pour it down, it won't come down like a stream but like blobs of cream. That's it, done, ;take it off the heat, transfer it to another flat vessel

I used a small take away aluminium foil and it came up to the brim of it. Let it cool to reach your tongue-manageable heat, dig with a spoon.