Khoa

Take appropriate amount (about 5kg) of milk (preferably buffalo milk) in a karahi.
Put the karahi on direct fire and allow the milk to boil.
Stir the milk vigorously and constantly in a circular motion with the help of a milk stirrer cum scraper.
Scrap the contents occasionally to avoid the sticking of milk to the surface of karahi.
Observe the formation of viscous mass of milk protein.
Mark the abrupt change in colour.
Continue the heating with greater speed of stirring cum scraping action.
Note the change of viscous mass to a semi solid/pasty consistency, which later on begins to dry up.
Observe the final product (khoa) when it begins detaching from surface of the karahi and starts sticking together.
Remove the karahi from the gas stove.
Work the content up and down into single compact masses. The product so prepared is known as khoa-pat, which is rich in protein.