Share this on WhatsApp
How to make mawa – 5 ways of making mawa
Votes: 24
Rating: 4.04
You:
Rate this recipe!
Print Recipe
How to make mawa – 5 ways of making mawa
Votes: 24
Rating: 4.04
You:
Rate this recipe!
Print Recipe
METHOD
MAKING MAWA – 1 – SWEETENED MAWA
  1. 1 can of condensed milk, 2 teaspoon Ghee, 2 teaspoon Curd. Combine and mix all the ingredients together in a microwavable bowl.
  2. Micro it for 3 minutes, remove from microwave mix and again return it to microwave for another 3 minutes.
  3. It will look like this – all dried up, dark and crumbly. Granular or Danedar kind of Khoya – this is used to make kalakand and laddus.
MAKING MAWA – 2 – UNSWEETENED MAWA
  1. 1 cup of cream, 1-1/2 cup of milk powder and 2 tablespoon ghee. Combine and mix all the ingredients together in a microwavable bowl.
  2. Micro for 2 minutes.
  3. It will be gooey and thick but not dried up. Sticky in consistency called chikna khoya. Used for making gulab jamuns and gajar ka halwa.
MAKING MAWA -3 – UNSWEETENED MAWA
  1. 1-1/2 cup milk powder and 1/3 cup cream. Combine and mix all the ingredients together in a bowl to form a dough.
  2. Now, wrap this mawa in a cloth and place it in a metal bowl. (This is not the exact picture. Please use it for reference).
  3. Fill a pan or idli maker with 3 inches of water. Place a small stand in the center. Now place this bowl (with mawa in it) on top of the stand. Close the lid and steam for 10-15 minutes. Remove from flame.
  4. Open the lid and allow mawa to cool. Color will change to slight pale yello win color and it will have a distinctive smell of mawa. Your homemade mawa is ready. Use as directed. This is close to batti ka khoya. Used to make burfies and ladoos.
MAKING MAWA – 4 – SWEETENED MAWA
  1. 1 cup milk powder, 1/2 cup condensed milk and 1 tablespoon ghee. Combine and mix all the ingredients together in a microwavable bowl.
  2. Micro it for 3 minutes, remove from microwave mix and if needed return it to microwave for another 2 minutes. It will look like this all dried up. Granular or Danedar kind of Khoya – this is used to make kalakand and laddus.
MAKING MAWA -5 UNSWEETENED MAWA – RICOTTA CHEESE MAWA ON COOK TOP
  1. 1 can of Ricotta cheese and 1 tablespoon ghee.
  2. Combine and cook till it looses all its water content and is all dried up and looks like a dry, yellowish colored ball of dough. Sticky in consistency called chikna khoya. Used for making gulab jamuns, gajar ka halwa and can be added to Indian gravies.
MAKING MAWA – 6 – RICOTTA CHEESE MAWA IN MICROWAVE
  1. Measure 1 cup ricotta cheese.
  2. Transfer it to a microwavable bowl.
  3. Micro for 3 minutes on HIGH.
  4. Remove from microwave…
  5. Mix it well.
  6. Return it back to the microwave and micro for another 3 minutes.
  7. Mix it well and return it back to the microwave and micro for final 2-3 minutes.
  8. Ricotta cheese mawa ready in 8 – 9 minutes. If there is still some moisture left, micro it for another 1 minute.
  9. Use as directed in the recipe. All dried up and crumbly. Granular or Danedar kind of Khoya.
Share this Recipe

Share this on WhatsApp