By Ujjainee Roy
October 25, 2024
Mawa, also known as khoya, is a key ingredient in many traditional Indian sweets like gulab jamun, barfi, and peda. Made by slow-cooking milk until it thickens into a rich, creamy solid, authentic mawa imparts a distinct flavor and texture to desserts. However, due to its popularity, there are many imitation versions available in the market that may compromise on quality. Knowing how to identify real mawa can ensure that you get the best results for your sweets.
Authentic mawa has a grainy, slightly coarse texture due to the slow-cooking process. It should feel slightly crumbly when you break it apart. Imitation mawa, made with milk powder or other fillers, tends to have a smoother, pasty consistency.
Real mawa has a fresh, milky aroma that smells rich and slightly caramelized. If it smells sour, stale, or overly sweet, it might not be authentic. Always check for any off-putting odors, as this can indicate spoilage or artificial ingredients.
The color of genuine mawa is off-white to light yellow, depending on how long it has been cooked. Be cautious if the mawa is unnaturally white or too yellow, as this could be a sign of added color or low-quality ingredients. Authentic mawa has a uniform color without any visible specks or irregularities.
The best way to verify mawa is by tasting a small piece. Authentic mawa should taste creamy, rich, and slightly sweet, with a hint of caramelization. It should melt in your mouth without leaving a gritty or powdery aftertaste. Imitation versions often have a synthetic or overly sweet flavor.
Press the mawa lightly with your fingers. If it releases excess moisture or feels overly soft, it might have added water to increase weight. Authentic mawa should hold its shape without being too sticky or wet. Excessive moisture can also lead to faster spoilage.