Homemade Instant Mawa Recipe | How to make mawa at home

Homemade Instant Mawa Recipe is dried evaporated milk. Milk is simmered till it is reduced to 1/5th . Mawa is used a lot in Indian cuisine especially for the preparation of desserts.

There are times when mawa is not easily available in the market or is not of the quality that we want. In such situations, homemade mawa comes to the rescue. But the situation worsens when there are time and effort constraints. We want to make mawa at home in less time with no efforts. Well, in that case, this recipe comes to the rescue which needs 5 minutes of cooking only. And it is perfect for any barfi, gulabjamun or any other sweet.

How to make Instant Mawa

1. Heat ghee : In a pan heat 2 tbsp ghee.


2. Add milk : Once ghee melts, add 1/2 cup milk on a low flame. Let the milk come to a boil. Keep stirring.


3. Add milk powder : Add 1 cup milk powder. Add it gradually, stirring continuously so that there are no lumps.


4. Cook till thickens : Cook for 4-5 minutes on a low flame, stirring continuously. The mixture will leave the pan when it is done. Do not overcook. The aroma of this mixture… this is the wow moment of this recipe.


5. Bon appétit : Use homemade instant mawa to make wonderful desserts.


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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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