As the holiday season approaches, the demand for sweets in stores significantly increases, which simultaneously raises the risk of counterfeit mawa (khoya) appearing on the market. Mawa containing additives such as cleaning agents, starch, and synthetic oils not only degrades the taste of desserts but also poses a serious threat to health.
If you want to treat your family to healthy and delicious sweets during the holidays, it is recommended to prepare 100% pure and creamy khoya yourself from 2 kilograms of whole milk instead of buying it in a store. The homemade mawa prepared this way turns out not only very soft and granular but also gives an incredible flavor to the dishes.
The following ingredients are required for preparation: 2 liters of whole milk (buffalo fat milk) and 1 teaspoon of pure clarified butter (for greasing the pan).
First, take a wide, thick-bottomed pot made of cast iron or aluminum. Using 1 teaspoon of clarified butter, grease the bottom and edges of this pot so that the milk does not stick to the walls.
Next, pour 2 liters of whole milk into the pot and bring it to a rolling boil over high heat. After a vigorous boil begins, reduce the heat to medium or high. Using a large ladle, constantly stir the milk, scraping the bottom of the pot so that it does not burn.
As it boils, cream begins to form on the sides of the pot. This cream must be regularly scraped off with a ladle and returned to the boiling milk. After about 20–25 minutes, the 2 liters of milk will reduce to half and acquire a consistency similar to risotto. At this stage, the heat should be kept medium, and stirring must not stop.
Over the next 10–15 minutes, all the liquid in the milk will evaporate, and the mass will begin to detach from the bottom of the pot. When the mixture thickens to a dough-like consistency and slight fat becomes visible at the bottom of the pot, the khoya can be considered ready. As soon as the khoya is ready, turn off the gas, but continue stirring it with a ladle for another 1–2 minutes due to the high temperature of the pot. Then, transfer the mass to a plate or bowl.
After cooling, the khoya will become even denser and more granular. From this pure mawa, various sweets such as gulab jamun, gujiya, petha, or barfi can be easily made. It can be stored in the refrigerator for 7–10 days.