mawa
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Also Known as
Mawa, Mawo, Khoya,mava, Khoa
Mawa, also known as Khoya, has a very special place in both savoury and sweet recipes in India. Easily available and prized for its soft grainy texture, mawa, a concentrated whole milk, with its rich nutty flavour is an important dairy product that can be made at home. Though a little tedious, it is the leftover of milk that has been boiling and reducing until it reaches a semi-solid stage. When partnered with milk and sugar, it takes on a life of its own. The use of ingredients and moisture content play a primary role in the type of mawa that forms. Originally Khoya emerges from Gujurat, but is today found in homes all across the country.
How to select mawa, khoya, mava
•Choose Khoya that is pale white in colour and firm to touch.
•Avoid, if there is any kind of black discolouration or any kind of fungal growth.
•Also, avoid purchasing if it smells sour.Culinary Uses of mawa, khoya, mava in Indian Cooking
There are three types of mawa available, those are
1.Chikna mawa(also known as Gulab Jamun Mawa)- this type is really smooth and has the most amount of moisture in all the types and is mostly used to make Indian sweets likeGulab jamunorGajar Ka Halwa
2.Danedar mawa– the texture of this mawa, as the name suggests, is crumbly and grainy. All those sweets that require such a texture likeKesar Pedas, use this type, which is also the most commonly used.
3.Batti mawa– this one has the least amount of moisture and is hard. Usually it is grated and used for various sweets likebarfislike thisCoconut Kesar Barfi.
Kala Gulab Jamun, one of our absolute favorites, is super sweet and made with Chikna Khoya to give it a smooth texture and dipped insugar syrup. Even festivals celebrated with full vigor are incomplete without these sweets.
For instanceLavang Latikais made after Durga Puja, with a filling of mawa encased in maida, deep fried and then soaked in sugar syrup!
•Make small balls of mawa, flatten to place the coconut filling in and cover it into a neat ball. Smoothen it into a laddu by just rolling it over in your palm!
•Best of all Indian sweet treats, this milk based sweet is a classic made during festivals, mainly during Diwali.
•Mawa is the basis for many traditional Indian sweets, among them burfi, a treat similar to fudge. Decorate with ground pistachio nuts and the traditional edible silver leaves.How to store mawa, khoya, mava
•Mawa can be stored in the deep freezer for a week to a fortnight.Health benefits of mawa, khoya, mava
Mawa being a dairy product is a concentrated source of vitamin D and calcium - two nutrients essential for bone health. But mawa is high in calories. It is high in fat too as it is made with full fat milk. Further it is used in Indian cooking to make sweets, so it is loaded with sugar. This further adds on empty calories.
Crumbled gulab jamun mawa
Refers to the breaking of mawa into small piece with your hands. Take a small ball of mawa and press it with your fingers, you'll find that it crumbles easily under pressure into smaller bits. This is usually used to make mithais like gulab jamuns, mawa bati etc.
Crumbled mawa
Refers to the breaking of mawa into small piece with your hands. Take a small ball of mawa and press it with your fingers, you'll find that it crumbles easily under pressure into smaller bits. This is usually followed to make halwas and laddoos.
Grated mawa
Take a slab of mawa and rub it against a grater. Shreds will range in size according to the size of the holes in the grater. Use grater as required for either thin or thick shreds.
Gulab jamun mawa
Also known as Soft Khoya, Hariyali Mawa or Chikna Mawa. Hariyali and Chikna mean squishy and slippery respectively, and these descriptions are used for this type of mawa because it contains 80 per cent moisture. To make hariyali mawa, reduction of milk is stopped a little earlier than for normal mawa. It is used in making rich gravies such as shahi ones, and to make gulab jamuns, which are prepared by deep-frying balls of hariyali mawa and soaking them in rose-flavoured sugar syrup.
FAQs
Khoa, khoya, khowa or mawa is a dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is lower in moisture than typical fresh cheeses such as ricotta.
What is this Mava? ›
Mava, also known as Maava or Mawa, (Hindi: मावा) is a form of smokeless tobacco that combines tobacco with ingredients like betel nut and lime, forming a concoction. Studies indicate that it is one of the most dangerous forms of chewing tobacco.
What is milk Mava? ›
Mava or Khoa (Khoya) is a dried & ground milk solids, made from full cream of milk, that has been boiled down and evaporated. It is an integral part of Indian cuisine to provide creamy richness, smooth texture and intense milky flavor.
What is a substitute for mawa and khoya? ›
If you're looking to replace khoya in a recipe then use milk powder, ricotta, or condensed milk. For an authentic tasting khoya make your own by simmering milk.
Is milk powder and mawa the same? ›
You can also now find mawa powder—dehydrated and pulverized mawa that you can hydrate with milk or cream—in stores and online. Nonfat dry milk powder is not a good 1:1 substitute for mawa powder in that it lacks any fat. Mawa powder may look like nonfat dried milk powder, but the two are not interchangeable.
Is mawa good or bad for you? ›
The health benefits of mawa or khoya is high in calcium and phosphorus and is a protein-rich food. It's a nutrient-packed food that is incredibly versatile. Mawa is rich in B vitamins such as riboflavin and vitamin B12. If it's made of fortified milk, it may also contain good amounts of dietary vitamin D.
Are mawa and paneer the same? ›
Khoya/ mava / khoa (English) on the other hand, is the thickened milk obtained by boiling milk in a thick bottomed vessel for a long duration. Milk is almost reduced to one fifth it's volume. Paneer is commonly salted and used in Indian cuisine as a non sweet ingredient.
What is MAVA in Gujarat? ›
Another colloquial meaning of the word 'mava' in the Indian state of Gujarat is a mix of tobacco, catechu (Katha), calcium carbonate (chunna) and coarse powder of the raw beetle nuts. At times some flavouring agents are also added. It is known as 'khaini', 'pan masala' as well. This is packed in sachet.
Is evaporated milk same as khoya? ›
Khoya, also known as mawa or khoa, is dried evaporated milk solids. Milk is slowly simmered in a large iron kadai (wok) till all its moisture evaporates and it reduces to solids. As I have mentioned above, Khoya is traditionally made by slow cooking, simmering and thickening milk in a large kadai.
Is mawa and condensed milk same? ›
Sweetened condensed milk is very thick and sweet which when canned can last for years without refrigeration if unopened. And though there are a number of things that can be made with unsweetened condensed milk, they will get spoiled easily. In India it is called khoya or mawa.
खोआ (Khoa) meaning in English (इंग्लिश मे मीनिंग) is CONDENSED MILK (खोआ ka matlab english me CONDENSED MILK hai). Get meaning and translation of Khoa in English language with grammar, synonyms and antonyms by ShabdKhoj.
What does khoya called in English? ›
Khoya is dried evaporated milk solids commonly used in sweet Indian desserts, particularly in the Northern region of India. Khoya (or Mawa) is made of either dried whole milk or milk thickened by heating it in an open iron pan.
What is the purpose of mawa? ›
Mawa being a dairy product is a concentrated source of vitamin D and calcium - two nutrients essential for bone health. But mawa is high in calories. It is high in fat too as it is made with full fat milk. Further it is used in Indian cooking to make sweets, so it is loaded with sugar.
What are the three type of khoa? ›
Khoa is classified by the Bureau of Indian Standards into three major types depending upon the specific end uses i.e., pindi, danedar and dhap (IS 4883, 1980). chemical attributes. The fat level is usually adjusted at 4% level for cow milk and 5% level for buffalo milk.
Is cottage cheese same as khoya? ›
Paneer (or Chenna) is Indian cottage cheese that is made by curdling milk with an acid, such as lemon juice or vinegar. … Khoya, on the other hand, is made by slowly simmering milk in a large iron Kadai (cast iron deep pan with steep sides) until all the moisture evaporates and reduces to solids.
Are condensed milk and khoya the same? ›
Condensed milk is a sweetened, thick liquid made by reducing regular milk, while khoya is a solid, dense dairy product obtained by slow-cooking milk. They differ in ingredients, consistency, sweetness, and usage. Understanding these differences can help in using the right ingredient for specific culinary purposes.
.jpg "What is mawa, khoya, mava? Glossary (2)")
Refers to the breaking of mawa into small piece with your hands. Take a small ball of mawa and press it with your fingers, you'll find that it crumbles easily under pressure into smaller bits. This is usually used to make mithais like gulab jamuns, mawa bati etc. .jpg "What is mawa, khoya, mava? Glossary (3)")
Refers to the breaking of mawa into small piece with your hands. Take a small ball of mawa and press it with your fingers, you'll find that it crumbles easily under pressure into smaller bits. This is usually followed to make halwas and laddoos..jpg "What is mawa, khoya, mava? Glossary (4)")
Take a slab of mawa and rub it against a grater. Shreds will range in size according to the size of the holes in the grater. Use grater as required for either thin or thick shreds. 
Also known as Soft Khoya, Hariyali Mawa or Chikna Mawa. Hariyali and Chikna mean squishy and slippery respectively, and these descriptions are used for this type of mawa because it contains 80 per cent moisture. To make hariyali mawa, reduction of milk is stopped a little earlier than for normal mawa. It is used in making rich gravies such as shahi ones, and to make gulab jamuns, which are prepared by deep-frying balls of hariyali mawa and soaking them in rose-flavoured sugar syrup. 