Mava Powder

Product Name: Mava Powder (Khoya powder)

Mawa is another term for khoa or khoya, which denotes a milk byproduct that is frequently used in Indian desserts. Mawa is thicker than regular milk and has a consistency similar to that of ricotta cheese or paneer, another soft Indian cheese. To make solid mawa, it’s necessary to mix full-fat milk powder or whole milk powder with heavy cream, evaporated milk, or a small amount of liquid whole milk and knead the mixture until it becomes doughy.

The milk is slowly simmered in a large iron kadai, till all its moisture evaporates and it reduces to solids. in Indian cooking, especially in northern parts of India, khoya forms a base of almost all sweets.

Mawa powder is also likely to have a different texture than regular milk powder. This is due to the fact that mawa powder may be curdled before it’s evaporated, giving it a final texture that’s rough or granulated. While nonfat milk powder and low-fat varieties can clump up in extended storage, they tend to be smoother and have smaller granules.

Culinary uses of Khoya (Mava Powder):-

1. Useful in different sweets and different Indian curry preparation
2. This product is widely used as a dairy product in South Asian cuisine of India, Nepal, Bangladesh and Pakistan

Health benefits of Khoa (Mava Powder)

1. Richest source for protein, fat, lactose, and bone forming minerals especially Calcium.
2. Khoa is the richest source of vitamin D and calcium, and a good source of vitamin K--three nutrients essential to bone health.
3. Khoa powder supplies  82 kcal (344 KJ) per tablespoon.