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175 mawa recipes


Last Updated : Jul 06,2018




 

Recipes Using Mawa / Khoya

We are very familiar with Pedas, Halwas and Gulab jamuns, mostly because they are every Indians' favorite desserts, but hardly anyone knows what these sweets consist. All these have one very important ingredient in common, it is called Mawa, Khoya.

Mawa is made by boiling milk for a long period of time to evaporate the water in the milk so that only milk solids remain. Milk is boiled on a medium to slow flame, to prevent it from burning and sticking to the bottom of the pan. Even though it takes a long time to make it, it is worth the effort.

The reason for adding mawa to certain dishes and sweets is for the richness and creaminess it provides. With its addition, the quality certainly improves but it also provides an intense milky flavor which would certainly be absent if not for mawa.
 

3 Types of Mawa

There are three types of mawa available, those are

1. Chikna mawa (also known as Gulab Jamun Mawa)- this type is really smooth and has the most amount of moisture in all the types and is mostly used to make Indian sweets like Gulab jamun or Gajar Ka Halwa

2. Danedar mawa – the texture of this mawa, as the name suggests, is crumbly and grainy. All those sweets that require such a texture like Kesar Pedas, use this type, which is also the most commonly used.

3. Batti mawa – this one has the least amount of moisture and is hard. Usually it is grated and used for various sweets like barfis like this Coconut Kesar Barfi.

Indian Sweets using Mawa

Due to the versatile nature of it, mawa is the main ingredient in an array of Indian sweets ranging from barfis, pedas, ladoos to kalakand and halwas. Kala Gulab Jamun, one of our absolute favorites, is super sweet and made with Chikna Khoya to give it a smooth texture and dipped in sugar syrup. Even festivals celebrated with full vigor are incomplete without these sweets. For instance Lavang Latika is made after Durga Puja, with a filling of mawa encased in maida, deep fried and then soaked in sugar syrup!

Savoury food made using Mawa

Contrary to the popular belief, mawa is a great for making certain subzis. This was originally started very early on by the Mughals, who utilized it to the fullest extent. Nawabi Kesar Koftas is one such recipe. The name 'Nawabi' is apt for it since it is very rich in texture and flavor because of the addition of mawa, paneer, potatoes and other dry fruits. Another great dish is the Vegetable Shikampuri Kebab, which is mawa mixed with vegetables and an assortment of spices, pan fried to perfection to give the true Mughlai feel. Whether you are making Peshawari Paneer, or using mawa as a garnish in Zarda Pulao, it is sure to provide a luxurious feel.

Innovative Mawa Recipes

Everyone loves makhanas, but who knew you could mix them with mawa to get this amazing recipe! Khoya Makhana is a dish perfected by deep frying the makhanas in ghee and making a tangy khoya gravy to go with it. But if you are craving dessert, there are these delicious Pista Choco Rolls, which truly makes for a unique mithai due to the mix of chocolates and pistachios.

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Recipe# 2026
29 Jun 18
 by Tarla Dalal
Gajar ka Halwa has a traditional charm that continues to please every generation of Indians! Here is a quick and tasty version of Gajar ka Halwa made using the pressure cooker. Cooked in milk, the carrots acquire a rich taste and melt-in-the-mouth texture, which are intensified by the addition o ....
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Recipe# 666
05 Apr 18
 
by Tarla Dalal
A cup of hot Carrot Halwa served at the end of a meal is so heavenly that it makes you forget the meal itself. Its unique texture and rich flavour linger in your palate and memory for a long time thereafter, overshadowing the glory of even the best Main Course
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Recipe# 2057
05 Apr 18
 by Tarla Dalal
Festival or no festival, Indians love sweets! And, with the festival season just around the corner, the search for easy but tasty sweets only becomes more intense. Well, here is one recipe that is sure to make it to your book of favourites. The traditional, evergreen mithai Mawa Peda has been ma ....
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Recipe# 4102
07 Jun 18
 
by Tarla Dalal
Many a shortcut there might be, but sometimes the traditional method of making a mithai yields the richest taste! This authentic recipe of Gajar Halwa proves that! Made with grated carrots, khoya, milk, dry fruits and ghee, this halwa has a divine taste and aroma that take you to another world. ....
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Recipe# 2064
16 May 11
 by Tarla Dalal
There are umpteen ready mixes available in the market for making Gulab Jamun, but none can beat the traditional recipe made with homemade khoya. Authentic Gulab Jamun made with hariyali mava has a very rich mouth-feel that gels well with festivity. In a bygone era, when everything was made at home, ....
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Recipe# 33375
21 Mar 16
 
by Tarla Dalal
Doodhi Halwa tops the chart of all-time favourite Indian mithai. Whether you have it cold, right out of the fridge, or warm it up and have it plain or with a topping of ice-cream, Doodhi Halwa is sure to charm you with its rich texture and enticing flavour. ....
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Recipe# 38459
21 Feb 18
 by Tarla Dalal
The grandeur of this recipe is evident from the ingredients that go into the kofta. A range of dairy products, saffron and dry fruits give these Nawabi Kesar Koftas a melt-in-the-mouth texture and magnificent flavour. The tangy gravy, flavoured with a rich paste of spices and nuts, adds to the l ....
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Recipe# 2779
13 Jan 16
 by Tarla Dalal
At restaurants, mithai shops, parties and weddings, Gajar ka Halwa (Carrot Halwa) is a wonderful addition to the spread, as nobody has enough grit to resist it! Indeed, the unique juicy texture of this halwa, its balanced sweetness and innate richness make it totally irresistible. Now, we shar ....
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Recipe# 635
23 Nov 14
 
by Tarla Dalal
Mohanthaal is another famous sweet from the gujarati repertoire. This sweet needs to be prepared with tact, as the one-thread sugar syrup is the foundation stone for the success of this recipe. If overdone, the dish loses its colour and taste. Also, the mava that imparts the softness to this sweet s ....
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Recipe# 42202
04 May 18
 by Tarla Dalal
A festive sweet from the rich Hyderabadi repertoire, the Double ka Meetha is a little on the sweeter side as the name suggests, but it is meant to be like that – rich and pampering, so go for it! Made with a unique mix of ingredients like bread, mava and ....
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Recipe# 33090
21 Apr 15
 by Tarla Dalal
The mushy sweetness of cooked apples and the crunchy nuttiness of walnuts are a made-for-each-other match. Here, this admirable duo comes to you in the form of a tasty Apple Halwa prepared with sautéed apples, mawa and milk cooked with sugar and walnuts. While this gives the perfect flavour and text ....
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Recipe# 41548
10 Mar 17
 by Tarla Dalal
Here is a traditional Hyderabadi delicacy, which is served at weddings and other grand functions. This unique kheer is made with lauki but you will never be able to guess that when you taste it! Cooked with milk and mawa, and garnished with nuts, the lauk ....
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Recipe# 2854
26 Nov 13
 by Tarla Dalal
Sweet and sour, salt and spice, every experience needs to be coupled with a complementary, often contrasting experience in order to bring out the best of both. Likewise, a chaat platter must be finished off with a rich dessert in order to complete the enjoyment. And, what better mithai can you choos ....
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Recipe# 2063
16 May 11
 
by Tarla Dalal
Another variation of mawa peda which resembles a Swiss roll and is attractive to serve for any festive Occasion like Diwali , Di ....
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