This premium mawa is a rich, traditional dairy base perfect for making authentic Indian sweets at home. Made from quality milk and slow-cooked for ideal texture, it suits halwa, barfi, peda and more. Home cooks, sweet shop owners and dessert lovers can all rely on its consistent taste and reliable freshness in every batch. The creamy, granular texture blends smoothly in recipes, enhancing flavour, aroma and overall richness. Ideal for festivals, celebrations or everyday indulgence, it helps you prepare mithai that tastes like it’s made by experts at shri ram mawa bhanda RATLAM JHABHUWA ROAD MAIN ROAD KUNDAL.
Rich, creamy texture for authentic Indian sweets Made from quality milk, slow cooked to perfection Enhances flavour of halwa, barfi and gulab jamun Consistent texture for home and professional use Ideal for festive and everyday sweet recipes Versatile base for many traditional Indian desserts
Keep mawa refrigerated. Before use, bring to room temperature for 10–15 minutes. Crumble or grate as needed for your recipe. Add directly to halwa, barfi or other sweets and cook on low flame, stirring continuously. Use clean, dry utensils and consume within recommended shelf life.
Mawa is a concentrated milk solid used as a base for many Indian sweets. It is ideal for making barfi, peda, gulab jamun, halwa and stuffed sweets like gujiya. Its rich, creamy texture adds authentic taste, body and flavour to desserts, making them more indulgent and satisfying.
Yes, mawa and khoya are essentially the same product. Both are made by slowly simmering milk until most of the moisture evaporates, leaving dense milk solids. The terms vary regionally, but in sweets and dessert recipes, mawa and khoya can be used interchangeably without changing the result.
To store mawa, keep it in an airtight container in the refrigerator and use a clean, dry spoon each time. For longer storage, you can freeze it in small portions. Always bring refrigerated or frozen mawa to room temperature before cooking to ensure smooth texture and even blending.
Fresh mawa has a pleasant milky aroma, off-white to light cream colour and a soft, slightly grainy texture. If it smells sour, has sticky or slimy patches, or shows visible mould or discoloration, it is not fresh and should be discarded. Always check appearance and smell before using mawa.
Yes, mawa can be used not only for festive sweets but also in daily cooking. You can enrich kheer, milk-based desserts, stuffed parathas or sweet breakfast dishes with mawa. Because it is concentrated milk, a small quantity adds creaminess, nutrition and flavour to everyday recipes without much effort.
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08:00 AM - 08:30 AM, Thursday, Nov 24, 2024
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