Mawa is also called khoya or khoa. It is made from milk by boiling it (and continue stirring it so that it doesn’t stick) until it becomes a thick paste. It is not condensed milk as it is not a uniform thick fluid but a paste with lots of soft granules.
The milk will not become a thick paste if it does not contain enough fat, instead, it will become a solid mass. The ideal milk for this comes from buffalos. For cow’s milk add a little cream around 10% by volume.
Khoya can be made several ways using plain Milk powder, ricotta cheese or using condensed milk.
There are three types of khoya – batti, chickna, and daanedaar. Batti, meaning “rock,” has 20% moisture by weight and is the hardest of the three types; it can be grated like cheese. It can be aged for up to a year, during which it develops a unique aroma and a moldy outer surface. Chickna (“slippery” or “squishy”) khoya has 50% moisture. For daanedaar, the milk is coagulated with an acid during the simmering; it has moderate moisture content. Different types of khoya are used for different preparations.
This recipe will make 750 grams Mawa/Khoya.
5 liters full cream milk/Whole milk
1. Heat the milk in a heavy bottom nonstick pan. Stir continuously on medium to high heat and make sure that the milk doesn’t stick to bottom.
2. Let the milk reduce.
3. When it gets little thickened reduce the flame over low to medium heat and stir continuously.
4. Stir until the milk becomes little bit solid like very soft dough. This process will take around 3 – 4 hours for 5 ltr milk.
5. Your Mawa/Khoya is ready. Store it in air tight container and refrigerate it.
You can make so many sweet dishes with this home made Mawa / khoya.