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What Is Mawa?
Mawa, also called khoya or khoa, is a concentrated form of milk produced by reducing it to 1/5 of its original volume.
Although mawa is readily available in India, summer is a time when it is not available everywhere—and in some parts of the world, mawa is unavailable altogether. With this recipe, however, you can prepare mawa any time using raw, full-cream milk. It is a simple and straightforward process, but it does take some time and patience.
Besides milk, mawa can be prepared using condensed milk, fresh cream, or milk powder.
The benefits of homemade mawa are its freshness and purity. Many Indian sweets use mawa as one of their ingredients. It is also added to many savory dishes.
|Cook time||Ready in||Yields|
1 hour 15 min
1 hour 15 min
300 grams of mawa
- 1.5 liters raw, full-fat milk
- In a thick-bottomed non-stick pan, heat the milk on high flame until it comes to a boil.
- Reduce heat to low-medium and keep stirring the milk at one to one-and-a-half-minute intervals until it reduces by half. Simultaneously keep removing the cream from the sides of the utensil and stir it in the milk. Ensure you stir the milk all the way down to the base of the utensil and keep the milk bubbling.
- When the milk has reduced by about half, lower the heat a bit. Keep stirring the milk almost constantly now until it becomes thick.
- When the milk has reduced by about 75%, turn down the heat to low and keep stirring the milk constantly from now on. This is the time you need to be very watchful as the milk may burn very non-stick if not kept continuously stirred. Scrape the cream from the sides and mix it in the milk as you stir.
- Keep stirring the milk until the water in the milk dries up and all that remains is the thick creamy mawa. Our mawa took 1 hour and 15 minutes to make.
- Take it off the heat and allow it to cool down completely. Store in an airtight container in the refrigerator. The mawa will remain good for 3 to 4 days.
How to Make Mawa or Khoya at Home From Milk
© 2018 Rajan Singh Jolly