Mawa (Khoya) is basically a dried evaporated milk solid, which is quite commonly used in North Indian desserts. Traditionally, Khoya (or Mawa) is made by whole milk thickened by heating it in an open iron pan. Here, I am creating it instantly in a nonstick pan by using only three ingredients-ghee, milk, and dry milk powder. We may use any good brand such as Nestle Dry Milk Powder in this recipe.
- 2 tbsps. Ghee
- 1/2 cup Milk
- 1/2 cup Milk Powder
On a low-medium heat, add ghee to a nonstick pan.
Add milk and bring it to a boil (stirring constantly).
Add the milk powder and keep stirring to prevent any lump formation.
Ghee, milk, and the milk powder…, all well combined. From this point it will hardly take 5 minutes to form the mawa.
Stir constantly, while the mixture keeps thickening.
Finally, the mixture will leave the sides of the pan and turn like a dough.
Transfer the dough to a bowl and let it cool completely.
Soft and tasteful Mawa is ready to use.
Notes:
This is a keeper recipe to get the Mawa ready in 5 minutes or almost instantly.
This Mawa can be used to prepare any Indian traditional sweet.
I have used this batch to make a very Nutritious And Yummy Carrot Kheer.
Nutritious And Yummy Carrot Kheer!
I am planning to make another batch to prepare the stuffing of Gujiya.
Traditional Gujiya, stuffed with a delicious mixture of Mawa, coconut, raisins, almonds, pistachios & sugar.
We can also store Mawa in a refrigerator for about one week.
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