Nanak -KHOA/MAWA 341g (Frozen)

Nanak Khoa/Mawa refers to a milk product commonly used in Indian sweets and desserts. Nanak is a popular brand that produces various Indian dairy products, including khoa (also spelled khoya or mawa). Khoa is made by slowly simmering full-fat milk until almost all the moisture evaporates, leaving behind a solid, concentrated form of milk solids.
How to Make Khoa/Mawa at Home:
Ingredients:
Full-fat milk – 1 liter (preferably organic for the best results)
Steps:
Boil the milk: Pour the milk into a heavy-bottomed, non-stick pan. Bring it to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.
Simmer and reduce the milk: Once the milk comes to a boil, reduce the heat to low. Continue to simmer the milk, stirring frequently to prevent burning. As the milk evaporates, it will thicken and start forming a grainy texture.
Stir continuously: As the milk reduces, stir more frequently to prevent it from sticking and to ensure even cooking. The milk will gradually turn into a thick, solid mass.
Khoa is ready: When the milk is fully reduced and has formed a soft dough-like consistency, your khoa is ready. This process can take up to 1 to 1.5 hours depending on the quantity of milk and heat.
Cool and store: Allow the khoa to cool completely. It can be used immediately in desserts or stored in the fridge for up to a week.
Types of Khoa:
Batti Khoa: This is firmer and used in sweets like gulab jamun.
Chikna Khoa: A softer version of khoa used for rabri or creamy sweets.
Daanedar Khoa: This has a grainy texture and is ideal for making sweets like kalakand.
Khoa is a base ingredient in many Indian sweets like barfi, peda, gulab jamun, and kaju katli, and having high-quality khoa like Nanak’s ensures better texture and flavor in these delicacies.