Mawa is that one ingredient which is added in lots of traditional Indian sweets and savoury dishes. During festival times you can easily find ready mawa in the shops, especially, “halwai ki dukaan par”.
Few years back there was a big hullabaloo about synthetic milk, so we completely stopped buying mawa. My mom used to buy fresh buffalo milk, so we started preparing mawa at home. It used to be a very long time consuming process, but the end result was wonderful! It was soft, and having very fine crispy and soft granuals, awesome aroma in the house and I and my sisters wishing badly to taste it!!
After shifting to Bangalore some friends suggested to try ‘ready dairy mawa’. But I didn’t like it much. So I too started preparing home made khoya.
Veena Gurudatt, I hope I am not very late for your request……
Full fat milk 1 litre
I am using here full fat Nandini milk (orange pack).
You can use any brand with which you are comfortable. Start boiling the milk on sim heat. If we boil the milk on medium or high heat, milk sticks to the bottom of the vessel and we don’t want that to happen.
Once milk is boiled, keep the heat on sim if you are busy with some other work.
Else, if you are taking care of milk and continuously stirring it, keep the heat between sim to medium.
Slowly the milk will start thickening and the colour will change.
Don’t increase the heat; keep it on sim and keep on stirring milk and scraping the edges of the vessel. Slowly milk will become very thick – it is now time to switch off gas.
Take out ready mawa in a vessel. You might find it a little loose, but slowly while cooling down it will turn thick. And because of continued stirring and scraping the sides,your vessel will be neat.
Once mawa cools down completely, use it in some sweet or if you are planning to use it the next day, keep it in an air tight container so that it doesn’t loose its moisture and keep in the fridge. The total weight of mawa from 1 litre full fat milk will be 184gm.