Mava, also known as Khoya or Khoa, is a traditional dairy product found in Indian cuisine. It is a concentrated form of milk obtained by slowly simmering and condensing milk until most of the moisture evaporates. The process of making mava involves continued boiling of milk in a large shallow pan over a low flame, stirring constantly to prevent it from sticking to the bottom. As the milk reduces, it thickens and transforms into a solid or semi-solid texture, typically creamy in color.
Mava has a rich and creamy taste with a slightly caramelized flavor due to the Maillard reaction during the prolonged heating process. Its texture can vary from crumbly to smooth, depending on the desired level of moisture content. Mava is widely used as a base ingredient in numerous Indian sweets and desserts. It serves as a versatile element for making delicacies like gulab jamun, barfi, peda, and many more.
Due to its concentrated milk content, mava is highly nutritious and provides essential nutrients such as protein, calcium, and vitamins. However, it is also high in fat and calories. Mava is especially popular during festive occasions and celebrations in India, where it is used abundantly in making traditional sweets.
Overall, mava is a dairy product made by reducing milk until it thickens into a solid or semi-solid form, offering a creamy taste and being a crucial ingredient in various Indian sweets and desserts.
