Mawa
(Khoa, Khoya, Khowa, Kiriya, मावा)
Mawa, also known as khoya, is a dairy product widely used in Indian and South Asian cuisine. It's made by simmering full-fat milk in a wide, shallow pan for an extended period, allowing the liquid to evaporate. The milk is continuously stirred to prevent sticking and burning until it reduces to a thick, dough-like consistency.
The resulting product is rich and dense, with a texture that falls somewhere between ricotta cheese and a soft fudge. Mawa has a milky, slightly sweet taste, and it's an essential base for many Indian sweets and desserts, such as gulab jamun, peda, and burfi.
Mawa can also be found in different types, varying in consistency and moisture content, such as hard mawa, soft mawa, and granulated mawa. The type used depends on the specific recipe and the desired texture of the final dish.
Part of
Peda
Peda is a sweet treat originating from the Indian state of Uttar Pradesh, although it is also very popular in Gujarat. It consists of mawa, sugar, and flavorings such ... Read more
Gujiya
Gujiya is a popular North Indian sweet pastry that is traditionally enjoyed during the Holi festival. These crescent-shaped treats are made with thinly rolled dough and ... Read more
Pantua
Originating in Bengal, pantua is a soft, spherical dessert that is entirely drenched in cardamom-and-saffron-flavored sugar syrup. A dough of khoa (dried evaporated ... Read more
Mawa cake
Mawa cake is a popular dessert originating from the Parsi community in India. It's a rich and delicious cake made with "mawa" or "khoya," which is milk ... Read more
