With the approach of the Navratri season and festivals, the demand for mawa significantly increases. Taking advantage of this, markets begin actively selling counterfeit mawa containing starch and chemical additives. Consuming such low-quality mawa during sacred days and festivals not only harms health but also degrades the taste of sweets prepared for worship of the goddess.
If you plan to make peda, gujiya, coconut-mawa barfi, or halwa to offer to Mata Rani this Navratri, it is best to prepare clean, fresh, and granular khoya yourself instead of buying unsafe products from the market. Preparing this product is very simple, and with a little caution, you can achieve soft mawa comparable to what professional confectioners make. Below is the simplest instruction for preparing 100% pure khoya at home.
For preparation, you will need: 2 liters of whole milk (cow's milk or packaged whole milk), 1 teaspoon of ghee (for greasing the pan).
First, take a wide, thick-bottomed pot made of cast iron or aluminum. Apply 1 teaspoon of ghee evenly to the inner surface of the pot and add 2 tablespoons of water. This prevents the milk from sticking and burning to the bottom of the pot.
Next, pour 2 liters of whole milk into the pot. Set the heat to high and bring the milk to a boil. After boiling, reduce the heat to medium-high. Using a heavy spatula or ladle, constantly stir the milk, scraping it all the way to the bottom of the pot. The cream that collects around the edges of the pot should be removed and stirred back into the milk.
After about 20–25 minutes, the milk will have reduced in volume by half and will begin to thicken. At this point, the heat should be reduced to medium, continuing to stir continuously so that the milk does not curdle or burn on the bottom. After about 35–40 minutes, the milk will become granular and thick, resembling risotto. Then, for 5–7 minutes, it will fully thicken and start to gather into one mass, separating from the bottom of the pot.
When the mawa has completely thickened and begins to emit a light earthy aroma, turn off the gas. (It is important to remember that the pot remains hot even after turning off the gas, so continue stirring the mawa for another minute). Pour the finished khoya onto a plate to cool. After cooling, it will become even denser and more granular. Your 100% pure, fresh, and delicious khoya is ready! It can be stored in an airtight container in the refrigerator for 7–10 days.
If you are short on time, you can make quick instant mawa: mix 1 cup of milk powder with 1/2 cup of milk and 2 tablespoons of ghee, then fry over low heat for 5–7 minutes.
