Try to choose high flame burner and a wide heavy bottom pan / kadai .

Grease the pan with oil or ghee (you can do it a several hours prior to boiling the milk), this helps to prevent sticking.

Add the whole milk and keep the flame high.

Always eyeball it , since it foams anytime.

Once it started foaming reduce the flame and with on and off stirring continue to boil.

When the color changes pale yellow and milk thickened a bit, you can increase the flame to high.

Scrape the sides and bottom of the pan to prevent sticking.

Even thickened milk foams so always keep watching.

At one stage the milk evaporates completely and it starts forming grainy textured mawa or milk solid.

For me it took almost 40 minutes to get this texture.

Remove from flame, it cooks few more minutes in the hot pan so keep stirring for a while.

After 4 to 5 hours the soft khoya/mawa shown in this video turned in to hard texture.

Will be sharing those hard mawa picture when I post the Burfi recipe.

Till then stay tuned.