Recipe to make mawa at home
• 2 cans (14oz each) evaporated milk (not low fat)
• 1 cup (250ml) heavy cream
Mawa Yield 1 Cup = 100 grams
Place the evaporated milk and heavy cream in a large stainless steel pot or wide saucepan (12-inch) with tall sides. A non stick pan helps to avoid the milk and cream from getting burnt and sticking to bottom while cooking.
Bring the mixture to a boil over high heat. Reduce the heat to medium high and let it cook, stirring more than occasionally for about 10 minutes.
Turn the heat to medium and let the mixture cook for another 10-15 minutes, stirring occasionally, until the mixture starts to thicken. Turn the heat to medium low and cook another 10 minutes.
At this point, the mixture starts looking like a grainy butterscotch pudding. No worries, everything is going according to plan. The milk mix will start changing color slightly and start to thicken.
Now you have to stand alert and stir the mix continuously now and scrape from the sides. Cook down till there is very little moisture left in the mixture and its pasty, smooth and little shiny due to fats in the cream. At this point remove from heat.
Let cool to room temperature.
Cut into rectangles and refrigerate if not using right away. Mawa can be refrigerated for up to 4-5 days and frozen for 1-2 months without losing taste and freshness.
Tip: For easy cutting, pour Mawa into a flat pre-greased pan. Use ghee or unsalted butter. Chill for 1 hour and cut into rectangles.
Mava or Mawa is an indian milk product. Used for making mithai, mawa cakes, cupcakes and more. ( KNOWN AS kHOYA )
Cookbook – Parsi Mawa Lovers Cookbook by Rita Jamshed Kapadia www.ParsiCuisine.comThis cookbook includes historical references to India’s famous Irani bakeries and a persian heritage of the Parsi Community.Mawa is also known as Khoya, Mava or khoa This is a dried evaporated milk solid. The milk is slowly simmered in a large iron kadai, till all its moisture evaporates and it reduces to solids. In Indian cooking, especially in northern parts of india, khoya forms a base of almost all sweets, mithai.This cookbook has 31 traditional recipes for parsi desserts and sweets. One of these is the Mawa Cupcake – a Parsi Mawa Cake that melts in your mouth. These match the famous B Meherwan Bakery. The recipe is tried and tested in USA. See Rita’s Video on YouTube and how she makes them.
Many varieties of mawa cakes are in the cookbook. Other recipes are for the Parsi Mawa ni Boi, Mawa Custard, Halwa, Kulfi, Falooda, Kumas, Penda and more. Cookbook is fully indexed for recipes and with a table of contents. English Glossary of ingredients which are gujarati based and a easy reference and where to get the ingredients in USA, UK, Canada. Cookbook is a good investment if you are getting into the catering business.