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Also Known as
Mava, Mavo, Khoya, Khoa
Mava, 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, mava, 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 mava that forms. Originally Khoya emerges from Gujurat, but is today found in homes all across the country.
Crumbled gulab jamun mava
Refers to the breaking of mava into small piece with your hands. Take a small ball of mava 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, mava bati etc.
Refers to the breaking of mava into small piece with your hands. Take a small ball of mava 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 mava 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.
How to Select
Gulab jamun mava
Also known as Soft Khoya, Hariyali Mava or Chikna Mawa. Hariyali and Chikna mean squishy and slippery respectively, and these descriptions are used for this type of mava because it contains 80 per cent moisture. To make hariyali mava, reduction of milk is stopped a little earlier than for normal mava. 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 mava and soaking them in rose-flavoured sugar syrup.
• 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.Culinary Uses
• Make small balls of mava, 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.
• Mava 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
• Mava can be stored in the deep freezer for a week to a fortnight.Health Benefits
• Mava 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.