Homemade Mawa (Khoya) | Mawa from Whole Milk (Step by Step Pics)

Mawa is used in making many sweets like burfi,gulab jamun,carrot halwa,peda,gujjiya,kalakand and many others.Mawa(Khoya) from scratch is not an easy task as it requires time and a good arm exercise.Also,the end result is very less; no wonder the price of sweets from sweet shops is always on the higher side.Paying high is not a big deal for an original sweet but these days most sweet shops have short cuts and adulterated means especially during festive seasons when the demand is high by which they don't deliver the original tastes and flavors(which we once enjoyed as kids).Few months back,I saw a video that showed people in north India making ten liters of milk from just half a liter of original milk.The best part of these kind of  milk is that lactometer also shows it as grade one milk,that means its hard to distinguish the original versus duplicate.Can you imagine how they make the milk??I was so shocked to see that and that's what is packed in packets.They make the milk using shampoos,oil ,detergents and so on.These practices go up especially during festive times when the demand is too high.Sad is the affair there,hope things take better turns and our kids get healthy food may that be vegetables,fruits,animal meat or diary products.

Coming back to the post,this recipe is a keeper and all it needs is an extra time and just one ingredient-whole milk.Mawa(Khoya) had been in my make list since very long and I wished to try the traditional way of making from whole milk(scratch).These days there are many short cuts to make mawa.You can use evaporated milk or milk powder or add condensed milk to milk powder or with heavy cream and so on.However,I definitely wanted to try the recipe from scratch just to know the correct texture and taste so that I could co relate this knowledge next time if I try out with any of the short cut methods.Stay tuned for the recipe coming up with homemade mawa !

Preparation time~ 5 mins
Cooking time~ 45 mins 
Serves 200gms
Ingredients
whole milk or full fat milk 1 liter or 5 cups

Method

• Bring the milk to a boil on low heat in a heavy bottomed pan (I used my non stick pan) so that the milk doesn't burn and stick to the bottom of the pan.
• Once the milk is boiled,keep stirring the milk every two -three mins scraping all sides and bottom so that the milk doesn't get burnt at the bottom of the pan.
• Continue to do this step until the milk on low medium flame(don't increase the flame as it may get burnt at the bottom)until its reduced in half.There after,continous stirring,scraping the sides is required(a good biceps exercise,he he and don't leave unattended even for a second )

• Scrape the bottom and sides and constant stirring  in the last few mins so that milk is thickened.When you see a slight moisture left out and the mawa comes together,you can put off the flame(it thickens on cooling to remove the last moisture left out).
• On cooling,refrigerate the mawa or prepare your favorite burfi,peda,carrot halwa,gujjiya or laddus with fresh homemade mawa.The color was creamish in color,mild natural sweetness when reduced from milky white and gives a cup(200gms) of mawa for 1 liter of milk.

NOTES
* I have adapted the recipe from here.
* I have used organic whole milk but you can use as available.Use only full fat milk else the mawa may not be good and much lesser from fat free and reduced fat milk.
* You can add condensed milk to the mawa to get sweetened mawa.The granular form mawa can be sued to make laddus and kalakand(check out avocado kalakand made from  paneer).
* If your mawa has some moisture left out,that's the way its used for making gulab jamun and carrot halwa.
* If the mawa is thick and can be shaped like a dough,you can use for making burfi,laddus and gujjiya(check out gujjiya with coconut stuffing without mawa).