MAWA

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In a heavy based saucepan or non-stick vessel boil 1 ½ litres of whole/ full cream milk.

Once the milk comes to a boil lower the heat to a simmer and stir the milk, scraping the bottom.

Keep stirring the milk, scraping the sides and bottom of the pan as often as possible.

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If  you are around the kitchen, it’s a good idea to raise the heat, in order to hasten the process. The milk will take an hour to reduce to less than half.

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Fifteen minutes later.

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At this stage keep a close eye on the milk and stir constantly.

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Once it leaves the side of the pan and changes to a very light brown, its ready.

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Cool in a dish and store in the fridge. Bring it to room temperature before using.

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