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Description:

Khoa, khoya, khowa or mawa is a dairy food widely used in the cuisines of the Indian subcontinent. It is made of either dried whole milk or milk thickened by heating in an open iron pan.

Mawa consists of the milk solids left after simmering full- fat milk until all of the liquid has evaporated. To be considered mawa, the final product should be more than 30% milkfat by weight. Mawa can be made with buffalo milk or cow’s milk. While buffalo milk mawa is generally considered superior to cow’s milk mawa, as buffalo milk is fattier and has a slightly natural sweetness, cow’s milk mawa is more widely used as it’s easier and cheaper to obtain.

The texture can vary from dry and crumbly to wet and granular depending on the moisture content of the milk solids. Dhap mawa , which has a high moisture content and a loose sticky texture, is used to make gulab jamun, where deep – fried dough enriched with mawa is soaked in a cardamom, saffron, and cinnamon syrup. Pindi mawa has a smooth nongranular texture and is used in burfis and peda, or fudge -like sweets. And finally, danedar mawa is dry and granular, best used in kalakand (milk cakes), which capitalize on the sandy texture.