Mawa is a noun that refers to a traditional Indian dairy product commonly known as "khoya" in Hindi. It is made by slowly reducing and evaporating milk over low heat until most of the moisture content is removed, resulting in a thick, solid, and granular mass. Mawa is widely used in Indian cuisine, particularly in sweets, desserts, and various culinary preparations.
The process of making mawa involves simmering full-fat milk in a wide-bottomed pan or kadhai for an extended period, allowing the water to evaporate gradually. As the milk thickens, it is continuously stirred to prevent sticking and burning. The end product is a creamy and slightly caramelized solid that can range in color from pale yellow to deep brown.
Mawa has a distinct flavor and a rich, creamy texture reminiscent of condensed milk. It is a versatile ingredient used to enhance the taste and texture of several Indian desserts like gulab jamun, barfi, halwa, and peda. Mawa can also be used in savory dishes like curries and gravies to add a creamy and velvety element to the recipe.
Due to its high fat content, mawa is considered a rich and calorie-dense ingredient. While it adds a delectable taste to dishes, it is advisable to consume it in moderation, as excessive consumption can lead to weight gain and other health issues related to high-fat intake.
In summary, mawa is a solid dairy product made by reducing milk to a thick, granular consistency, and it is widely used in Indian cuisine, primarily in sweets and desserts.
