Also Known as
Mawa, Mawo, Khoya, Khoa
Mawa, also known as Khoya, has a very special place in both savoury and sweet recipes in India. Easily available and prized for its soft grainy texture, mawa, a concentrated whole milk, with its rich nutty flavour is an important dairy product that can be made at home. Though a little tedious, it is the leftover of milk that has been boiling and reducing until it reaches a semi-solid stage. When partnered with milk and sugar, it takes on a life of its own. The use of ingredients and moisture content play a primary role in the type of mawa that forms. Originally Khoya emerges from Gujurat, but is today found in homes all across the country.
Crumbled gulab jamun mawa
Refers to the breaking of mawa into small piece with your hands. Take a small ball of mawa and press it with your fingers, you'll find that it crumbles easily under pressure into smaller bits. This is usually used to make mithais like gulab jamuns, mawa bati etc.
Refers to the breaking of mawa into small piece with your hands. Take a small ball of mawa and press it with your fingers, you'll find that it crumbles easily under pressure into smaller bits. This is usually followed to make halwas and laddoos.
Take a slab of mawa and rub it against a grater. Shreds will range in size according to the size of the holes in the grater. Use grater as required for either thin or thick shreds.
Gulab jamun mawa
Also known as Soft Khoya, Hariyali Mawa or Chikna Mawa. Hariyali and Chikna mean squishy and slippery respectively, and these descriptions are used for this type of mawa because it contains 80 per cent moisture. To make hariyali mawa, reduction of milk is stopped a little earlier than for normal mawa. It is used in making rich gravies such as shahi ones, and to make gulab jamuns, which are prepared by deep-frying balls of hariyali mawa and soaking them in rose-flavoured sugar syrup.
How to Select
• Choose Khoya that is pale white in colour and firm to touch.
• Avoid, if there is any kind of black discolouration or any kind of fungal growth.
• Also, avoid purchasing if it smells sour.
• Make small balls of mawa, flatten to place the coconut filling in and cover it into a neat ball. Smoothen it into a laddu by just rolling it over in your palm!
• Best of all Indian sweet treats, this milk based sweet is a classic made during festivals, mainly during Diwali.
• Mawa is the basis for many traditional Indian sweets, among them burfi, a treat similar to fudge. Decorate with ground pistachio nuts and the traditional edible silver leaves.
How to Store
• Mawa can be stored in the deep freezer for a week to a fortnight.
• Mawa being a dairy product promotes strong bones by being a very good source of vitamin D and calcium, and a good source of vitamin K; three nutrients essential to bone health.
• Additionally, it is a very good source of riboflavin and a good source of vitamin B12, two B vitamins that are necessary for cardiovascular health and energy production. Also, it is a good source of vitamin A.
• Research has shown that increased consumption of dairy products, by both children and adults, results in increased bone density and a reduced risk of osteoporosis.
• Having much of the health benefits, remember anything in excess is not good for health due to the presence of high fat.