Mawa
Prep 1 hr 25 min Total 2 hr
Mawa, also known as khoya, is milk cooked down to a thick, dry mass. It is a cornerstone of the Indian dessert kitchen and is used in barfi, peda, gulab jamun, and a wide range of other sweets. Mawa can also be served as it is, cut into small pieces and topped with chopped pistachios and dried rose petals.
The principle is simple: whole milk is slowly cooked down until almost all the water is gone and the milk sugars have begun to caramelise. Along the way the milk goes through stages — first creamy, then lumpy, then almost dry. It takes time and regular stirring, but requires no specialist equipment.
Use a wide, heavy pot or sauté pan. The larger the surface area, the faster the water evaporates, and the less risk of the milk scorching on the base.
Ingredients
Makes 4–6 servings
- 1.75 l whole milk
- 3–4 tbsp sugar
- 2 tbsp unsalted pistachios, finely chopped
- dried rose petals, to garnish
Directions
Pour the milk into a large, wide sauté pan or heavy-based pot. Bring to the boil over medium heat.
Reduce the heat slightly and simmer uncovered for about 1¼ hours. Stir regularly with a wooden spoon, scraping the base and sides so nothing scorches. The milk should reduce and become thick and lumpy.
Add the sugar, stir through, and cook for a further 10 minutes until the mass is dry, a light caramel colour, and pulling away from the pan.
Lightly butter or oil a flat plate. Pour the hot mass onto the plate and press into an even layer using the back of a spoon.
Leave the mawa to cool completely. Cut into wedges or squares.
Scatter the finely chopped pistachios evenly over the pieces and finish with a few dried rose petals. Serve cold.
Notes
Active time about 5 minutes, cooking time about 1 hour 25 minutes.
The best defence against the milk scorching is a wide pan and constant attention during the last 15 minutes. Once the mass becomes thick, it sticks to the base quickly.
Mawa keeps for 3–4 days in the refrigerator in a sealed container. It can also be frozen.
For a more traditional garnish, the pistachios can be replaced with edible silver leaf (varg), available from Indian speciality shops.
See Also
Homemade Hard Ricotta (Paneer)
Mango Chutney (Indian Style)
