Homemade Mawa

Homemade Mawa

Mawa, alternatively known as khoya or khoa, is derived from milk through a process of boiling and continuous stirring to achieve a thick paste consistency. Unlike condensed milk, it doesn't form a uniform thick fluid; instead, it transforms into a paste with numerous soft granules.
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Side Dish
Cuisine Indian
Servings grams
Calories 4 kcal

Ingredients
  

  • 1-gallon Whole milk/full fat milk 3.75 liters

Instructions
 

  • Heat the milk in a heavy bottom nonstick pan on a high to medium heat. Stir occasionally and make sure that the milk doesn't stick to the bottom.
  • Once it comes to a boil (after around 20 minutes), slow the flame to medium to low heat. Let it boil, stirring occasionally.
  • After 2 hours (at 5:15 pthe milk will reduce in half.
  • Let the milk reduce.
  • When it gets little thickened (at 6 pm reduce the flame over low to medium heat and stir continuously.
  • Stir until the milk becomes little bit solid like very soft dough.
  • And it is ready. (around 6:55pm).
  • The whole process took 3 hours and 40 minutes for one gallon of milk.
  • Transfer this into a bowl and let it cool down.
  • Your Mawa/Khoya is ready. Store it in an airtight container and refrigerate it.

Nutrition

Calories: 4kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 9mgSugar: 1gVitamin A: 11IUCalcium: 8mgIron: 1mg
Keyword Homemade Mawa
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Article Categories:
Gujarati Food Recipes

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