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.