Mawa or khoya is one such ingredient which is part of the most sweets in India and parts of Asia, and is also a need in every dish of the Mughlai cuisine.
Mawa is something, which begins that royal taste to every dish (Well this is why Mughals are even today known for their food). Serious momentary diversion.., okay lets come to the topic I have used the homemade mawa while making, Mawa Modak, Pantua(Soft Gulab Jamun) and Gulab Jamun. Not to forget, I also made Malai Kofta wherein you could add this homemade love.
Heres the simple recipe of this Indian Cooking Basics..
|Cow milk||500 Milliliter (Fresh Non|
Take a wide pan, preferably a non stick. Add the milk and let it boil in medium flame.
Stir occasionally to prevent the burning of milk. Stirring also ensures that the malai/cream does not comes to the top and we get a perfect mawa.
In about 20-30 mins, it'll get thick. Once the milk starts getting very thick and gets small bubbles, add the ghee and now continuously stir until it starts leaving sides.
Once it leaves the sides, switch off the flame.
Let it cool in the pan. And if you are not satisfied with the thickness of mawa after it cools, cook for another minute.
Can be used fresh or stored and used over time. The recipe yields 85-100gm of soft mawa.
For Stiff Mawa: Cook for another 3-4 mins after it leaves sides in lowest flame.
Serving size Complete recipe
Calories 293Calories from Fat 115
% Daily Value*
Total Fat 13 g20%
Saturated Fat 7 g35%
Trans Fat 0 g
Sodium 229 mg9.54%
Total Carbohydrates 25 g8.3%
Dietary Fiber %
Sugars 22 g
Protein 17 g34%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet