MAWA/KHOYA/REDUCED MILK PRODUCT

  

   MAWA/KHOYA/REDUCED MILK PRODUCT

(Yield: Roughly One Pound OR 1 ½ cups solid mawa block OR About 4 cups grated mawa, yield depends on fat content of milk)

Mawa is nothing but reduced dry milk product. It is a key ingredient in making variety of Indian sweets. It is simple to make but very time consuming, though it is worth making it, once you turn it into a mouth watering Indian sweets.

INGREDIENT:

·      16 cups (1 Gallon Milk) OR about 4-liter Whole Milk, with 3 to 3 ½ % milk fat)

UTENSILS:

·      Heavy bottom, wide mouth non stick pot

·      Heat resistant silicon spatula to stir milk

LET’S PREPARE MAWA/KHOYA:

Boil milk in a wide mouth nonstick pot on high heat. Continue heating on high heat in the beginning for few minutes.

Once milk starts to boil reduce heat to medium and continue boiling milk with continuous stirring to avoid sticking milk at bottom of the pan.

Keep Scraping dry milk from the side of the pot also to avoid burning it and forming crust at the side.

First it will reduce in half volume, and then it will turn into thick liquid mawa form. At the end it will turn in thick solid mass.

It will take more then 1 hour and less then 1 hour and 30 minutes to form mawa/dry milk product. (Somewhat around 1hour: 20 minutes. Time may vary depending on stove as well as depending on the fat content of milk)

Once it reduces into solid mass. Switch off the heat.

Let it cool little bit, shape into a big block with the spatula.

Allow it to cool completely.

Saran wraps it or put it in Ziploc bag.

Wrap aluminum foil around it, label it and store in freezer.

It should stay good for 3-4 months.

At time of use bring mawa block out of freezer and leave it on kitchen counter for 30 to 45 minutes to thaw.

Grate through the large holes of the grater.

Enjoy making mouth watering sweet from mawa...

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