Food - Drink
How You Should Use Mawa, The Magic Addition For Bakery-Style Desserts
By CLARICE KNELLY
Mawa may not be the most widely-used ingredient in most bakeries, but this South Asian staple can make your cakes, cookies, and other treats taste like they were made by a pro.
Mawa, AKA khoa or khoya, is a unique dairy product that has long been used in baked goods across India, Pakistan, and other nearby nations. It comes in three different forms.
Mawa is made using the milk solids left over after boiling whole milk. The solids must have 30% milkfat or more, and can end up as chickna mawa, danedar mawa, or batti mawa.
Chickna mawa is the most soft and moist type of mawa, batti mawa is the most firm and dry, and danedar mawa is in the middle. Each type has its own use in desserts.
Batti mawa is so firm that it can be grated over desserts, while chickna and danedar can be mixed into batters and doughs to add a luxurious, rich texture and sweet, creamy flavor.
To make mawa, boil whole milk until it reaches a viscous consistency, then stir it vigorously for a few minutes at a time. The milk will eventually reduce and become more clumpy.
The liquid will completely evaporate, leaving you with solids that can be cooled and hardened. If you don't have the arm muscles for stirring, you can buy dehydrated mawa.
Packages of powdered mawa are available for sale online and in some specialized stores, and you just have to rehydrate it before use by mixing it with some whole milk.
Traditional South Asian treats that use mawa mixed in include mawa anjeer rolls (a rolled sweet made with dried fruit and nuts) and kala jamuns (sugary, saffron-flavored spheres).
Mawa can partially replace eggs or butter in almost any dessert. Your cakes, cookies, and breads will gain more moisture, a milkier taste, and the richness of a bakery-style treat.