Mawa

Mawa, also known as khoya, is a dairy product made by reducing milk to solids. It is widely used in South Asian cuisines, especially in India, Pakistan, and Bangladesh, as a base or thickener for many sweets. Mawa is produced by simmering cow’s milk or buffalo milk over low heat in a wide, shallow pan and stirring to prevent scorching. As water evaporates, the milk thickens and the moisture is drawn off until a soft, crumbly or smooth mass forms. The process can be stopped at different stages to produce varying moisture levels. Fresh mawa is soft and pliable, while dried khoya is further dehydrated and sold in solid blocks or granules.

In culinary use, mawa serves as a rich base for confections such as peda, barfi, kalakand, and kaju katli, and it appears in many festive desserts. It can be blended with sugar, nuts, saffron, and cardamom to create flavored fillings. Commercially produced khoya is available in different fat contents and moisture percentages and is also sold in powdered forms.

Nutritionally, mawa is high in fat and lactose and is calorie-dense. Shelf life depends on moisture content: fresh mawa lasts only a few days when refrigerated; dried khoya lasts longer when stored in a cool, dry place away from moisture.

The term Mawa may also refer to place names in South Asia, but in culinary usage it denotes the milk-derived product used in sweets and desserts.