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.
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
Tried this recipe?Let us know how it was!