Homemade Mawa or Khoya


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Homemade Mawa or Khoya
Mawa or khoya is the dried evaporated milk solids. It is a dairy product mostly used in cuisine. The milk is slowly simmered in an iron pan until all its moisture evaporates out and it reduces to solids. In some cooking, like Chicken Roast Mawa is used. Besides in making almost all sweets Mawa is used as a base. Now to see how this Mawa can be prepared at home from the liquid milk through easy process.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. At first the milk is to continue simmering in a pan at a very mild flame. Continuous stirring of the milk with patience by a spoon is a must for making Mawa. At least 2 to 2.5 hrs time is required for making Mawa from 1 to 1.5 litre milk. To make Mawa from milk in traditional process consuming time thus to be allowed. But there are some short cut procedures also found to make Mawa. It can be made mixing powdered milk with the liquid milk by a microwave oven but it does not yield taste of fresh Mawa traditionally extracted from liquid milk through long heating at a mild flame with patience.
  2. Stir with a spoon at the peripheral region of milk in pan during heating so that no milk cream can gather there. Carry on ceaseless stirring to protect sticking of milk at the bottom area of the pan because of it the desired taste of Mawa will be exorbitantly lost. More care for flame is to take when the milk turns thick to thicker. Continue stirring keeping flame in such a controlled manner that the milk does not swell up by boiling. At this stage the flame is to minimize extremely with ceaseless stirring because risk of sticking milk at the bottom of the pan then becomes too high.
  3. When the Mawa becomes clayey turning to be thickest stop flame and still stir for sometime. Now remove Mawa from the flame because it will be harder to some extent on cooling. But if desires it can be hardened by more heating.
  4. Some Icing Sugar can be admixed with this Mawa on cooling.
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