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Diwali, the festival of lights, is synonymous with delicious sweets and treats. Among the many types of Indian sweets, those made with mawa (or khoya) hold a special place in every celebration. Mawa, a concentrated form of milk solids, is a rich and versatile ingredient used to make traditional sweets like gulab jamun, barfi, and peda. While mawa is widely available in markets, homemade mawa offers unmatched freshness, flavour, and peace of mind, free from the risk of adulteration.
In this blog post, I will share three popular and easy-to-make mawa sweets along with a step-by-step guide to making mawa at home. Let’s dive into these indulgent recipes and bring sweetness to your Diwali celebrations!
How to make Mawa at home?
Making mawa (or khoya) at home is quite simple, though it requires some patience. Mawa is essentially milk that has been simmered for a long time to evaporate the water content, leaving behind thickened milk solids.
Here's how you can make it from scratch:
Ingredients:
1 liter full-fat milk (whole milk)
Instructions:
1. Boil the Milk
Pour the milk into a heavy-bottomed pan or kadhai. A thick-bottomed pan helps prevent the milk from burning and sticking as it reduces.
2. Simmer the Milk
Bring the milk to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom. Once it starts boiling, reduce the heat to low and let it simmer.
3. Stir Frequently
As the milk reduces, it will begin to thicken. Stir it more frequently at this stage to ensure it doesn’t burn. Scrape the sides of the pan where milk solids may accumulate and mix them back into the milk.
4. Reduce to Solid Form
After about 1-1.5 hours (depending on the quantity of milk), the milk will reduce significantly, turning into a thick, grainy mixture. Keep stirring to avoid any burning at the bottom. The mawa is ready when it becomes a dense lump of milk solids and most of the liquid has evaporated.
5. Cool the Mawa
Once it has reached the desired consistency, turn off the heat and let the mawa cool. It will thicken further as it cools.
Storing Homemade Mawa:
Refrigeration: Mawa can be stored in an airtight container in the refrigerator for 3-4 days.
Freezing: For longer storage, you can freeze mawa for up to a month.
Tip:
Using full-fat milk is key to getting rich and creamy mawa. You can also speed up the process by using a wider pan, as it increases the surface area and helps evaporate the water faster.
Once your homemade mawa is ready, you can use it to make a variety of sweets like gulab jamun, barfi, peda, and more.
1. Gulab Jamun
Ingredients:
- 1 cup mawa
- 2 tbsp all-purpose flour (maida)
- 1/4 tsp baking powder
- Ghee for frying
- 2 cups sugar
- 1.5 cups water
- 1/4 tsp cardamom powder
- Saffron strands (optional)
- Rose water (optional)
Method:
1. Prepare the Dough
In a mixing bowl, crumble the mawa and mix it with all-purpose flour and baking powder. Knead it into a smooth dough. If the dough feels dry, you can add a few drops of milk.
2. Shape the Balls
Divide the dough into small portions and roll them into smooth, crack-free balls. Keep them covered with a damp cloth to prevent drying.
3. Prepare the Sugar Syrup
In a separate pan, combine sugar and water. Bring it to a boil and let it simmer for 5-7 minutes. Add cardamom powder, saffron, and a few drops of rose water for extra flavour.
4. Fry the Gulab Jamuns
Heat ghee in a deep frying pan on medium heat. Gently slide the dough balls into the hot ghee and fry them until golden brown on all sides.
5. Soak in Syrup
Once the gulab jamuns are fried, soak them in the warm sugar syrup for at least 30 minutes to absorb the flavours. Serve warm or at room temperature.
2. Mawa Barfi
Ingredients:
- 1 cup mawa
- 1/2 cup sugar
- 1/4 tsp cardamom powder
- 1 tsp ghee
- Chopped nuts (almonds, pistachios) for garnish
- Silver leaf (optional)
Method:
1. Prepare the Mawa Base
In a non-stick pan, heat the ghee and add the mawa. Cook it on low heat, stirring constantly, until the mawa turns golden brown and releases a pleasant aroma.
2. Add Sugar
Gradually add sugar to the mawa and continue cooking until the mixture thickens and starts leaving the sides of the pan. Stir continuously to avoid burning.
3. Add Flavorings
Once the mixture is thick, add cardamom powder and mix well. Remove the pan from heat.
4. Shape the Barfi
Pour the mixture into a greased tray or a plate lined with parchment paper. Spread it evenly using a spatula. Garnish with chopped nuts and silver leaf (if using).
5. Cool and Cut
Let the barfi cool completely at room temperature. Once set, cut it into squares or diamond shapes. Your homemade mawa barfi is ready to enjoy!
3. Mawa Peda
Ingredients:
- 1 cup mawa
- 1/2 cup powdered sugar
- 1/4 tsp cardamom powder
- 1 tsp ghee
- Saffron strands (optional)
- Chopped pistachios for garnish
Method:
1. Cook the Mawa
Heat ghee in a non-stick pan and add the mawa. Cook on low heat, stirring continuously, until it becomes soft and slightly golden.
2. Add Sugar and Flavour
Once the mawa has softened, remove it from heat and let it cool slightly. Add powdered sugar and cardamom powder, and mix well until the sugar is fully incorporated.
3. Shape the Pedas
Allow the mixture to cool enough to handle. Take small portions and roll them into smooth, flat pedas (discs). Garnish with saffron strands and chopped pistachios.
4. Set and Serve
Let the pedas set for a while before serving. You can store them in an airtight container for up to a week.
Making mawa sweets at home is a wonderful way to ensure quality, flavour, and freshness during Diwali. Whether it’s the classic gulab jamun, a rich mawa barfi, or melt-in-the-mouth mawa peda, these sweets will bring a touch of tradition and a whole lot of sweetness to your celebrations. Plus, the joy of making them at home makes every bite even more special!
So this Diwali, skip the store-bought sweets and enjoy the satisfaction of homemade treats. And do not forget to share what you made at home?
Wishing you a sweet and joyful Diwali!
Enjoy the festivities!
Neerja Bhatnagar
If you are looking for interesting and effective content on mental health, parenting, lifestyle, reviews etc, check my other blog - neerja's Musings
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