Khoya or mawa is a thickened milk solid that is widely used in Indian cooking. It is base for many good Indian recipes like burfis and Gulab Jamuns. Learn how to make dense yet moist, decadent mawa at home.
Follow a step by step pictorial method below on how to make mawa – 5 ways of making mawa?
What is Mawa?
Mawa also referred to as khoya, maua or khova is used to make many Indian/South Asian sweets and savory dishes.
Traditionally khoya/mawa is prepared by simmering full-fat milk for hours over a medium flame. Milk is condensed to one-fifth its volume by removing its moisture content through a slow cooking process. After this evaporation, all that is left behind is a thick dough like milk solids. This is Mawa/khoya/Kharra.
But with busy lifestyles and working families, trying this extended method could be challenging. Therefore, I have come up with simple methods to prepare mawa at home without compromising the authenticity or taste.
All the technique shown below are pretty easy to make, and you can have instant khoya ready in minutes.
There are Three Types of Mawa!
The quality of khoya is listed on the basis of its moisture content and texture.
Batti Khoya –
Also known as batti ka khoya. It’s made like a baati and is a rock solid kind of khoya. In this type of mawa reduced milk is removed from the fire and set into molds. This khoya is used to prepare burfis and Ladoos. Example – Mawa method #3 shown below.
Chikna Khoya –
Also known as Daab ka khoya. This one is high in moisture content and sticky in consistency. This khoya is used to prepare Gulab Jamuns and Gajar ka halwa. Example – Mawa method #2 and #5 shown below.
Danedaar Khoya –
Also known as granular khoya. It’s grainy in texture and is soft and looks like curdled milk. The moisture content is in between baati ka khoya and Chikna khoya. This khoya is used to prepare Pedas and Ladoos. Example – Mawa method #1 and #4 shown below.
If you are struggling to find Khoya/mawa in your native town, try these natural methods and you will have your very own homemade Mawa/khoya in minutes.
A word about Sweetened Mawa!
Sweetened condensed milk mawa has a sweet taste. It adds a nice texture but gives a pale yellow color to mawa. If are using this kind of mawa in a recipe – adjust the sugar content in the recipe.
This festive season do give these methods a try and if you happen to make mawa using this recipe, then share your comments below. If you have any questions I would be happy to answer them.
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How to make mawa - 5 ways of making mawa
MAKING MAWA - 1 - SWEETENED MAWA
- 1 can of condensed milk, 2 teaspoon Ghee, 2 teaspoon Curd. Combine and mix all the ingredients together in a microwavable bowl.
- Micro it for 3 minutes, remove from the microwave mix and again return it to microwave for another 3 minutes.
- 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 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.
- Micro for 2 minutes.
- It will be gooey and thick but not dried up. It will have a sticky consistency and therefore is called chikna khoya. Used for making gulab jamuns and gajar ka halwa.
MAKING MAWA -3 - UNSWEETENED MAWA
- 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.
- Now, wrap this mawa in a cloth and place it in a metal bowl.
- 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.
- Open the lid and allow mawa to cool. Color will change to a slight pale yellow in 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 burfis and ladoos.
MAKING MAWA - 4 - SWEETENED MAWA
- 1 cup milk powder, 1/2 cup condensed milk and 1 tablespoon ghee. Combine and mix all the ingredients together in a microwavable bowl.
- Micro it for 3 minutes, remove from the 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 can of Ricotta cheese and 1 tablespoon ghee.
- Combine and cook till it loses all its water content and is all dried up and looks like a dry, yellowish colored ball of dough.
- This mawa has a sticky in consistency and that's the reason it is 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
- Measure 1 cup ricotta cheese.
- Transfer it to a microwavable bowl.
- Micro for 3 minutes on HIGH.
- Remove from microwave...
- Mix it well.
- Return it back to the microwave and micro for another 3 minutes.
- Mix it well and return it back to the microwave and micro for final 2-3 minutes.
- Ricotta cheese mawa ready in 8 - 9 minutes. If there is still some moisture left, micro it for another 1 minute. Add 1 tablespoon ghee to the cooked mawa and start kneading it like a dough, until smooth.
- Granular or Danedaar kind of Khoya.