Description
Mawa is a rich, creamy cheese made by reducing whole milk, perfect for adding depth to both sweet and savory Indian dishes.
Ingredients
Units
Scale
- 1 liter whole milk (around 33 oz or 1/5th gallon)
Instructions
- Pour the milk into a deep bottomed pan and bring it to a boil over medium heat.
- Once it reaches a boil, reduce the heat to medium-low and continue to simmer the milk.
- Stir the milk occasionally, approximately every 10 minutes, to prevent it from sticking to the bottom of the pan.
- Continue heating and stirring the milk until it reduces significantly and reaches a thick, creamy consistency. This process can take between 1 to 2 hours.
- Once reduced, remove the pan from heat and let the mawa cool before using it in your recipes.
Notes
- It takes anywhere between 1 to 2 hours to make mawa, depending on the heat and the type of pan used.
- Use a heavy-bottomed pan to prevent the milk from burning.
- Store mawa in an airtight container in the refrigerator for up to a week.
- Mawa can be used in various Indian sweets like gulab jamun and barfi.
- Prep Time: 5 minutes
- Cook Time: 1 hour 30 minutes
- Category: Condiment
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 12
- Sodium: 100
- Fat: 8
- Carbohydrates: 12
- Fiber: 0
- Protein: 8
- Cholesterol: 30