Indian
Gluten freeMishri mawa
Sweet milk flakes
मिश्री मावा: milk reduced with sugar until it sets into loose, crystal-white melting flakes, a Jaipur classic
Mishri mawa is the pride of Jaipur's old sweet shops near Johari Bazaar: full-fat milk boiled down slowly with sugar and a little alum until it splits into tiny, sparkling grains, then set loosely so it breaks into soft flakes that melt on the tongue. It is bought for Diwali, weddings and when guests arrive from far away. Unlike kalakand, it is very white and only lightly set, with saffron and cardamom. The common mistake is letting the milk catch at the bottom; even a little scorching turns it beige and smoky. Chef's tip: use a wide, heavy pan and scrape the base and sides with a flat spatula every minute once the milk has halved.
- Prep
- 5 min
- Cook
- 110 min
- Difficulty
- Hard
- Serves
- 8
- Per serving
- 260 kcal
Ingredients
For the mawa
- 8 ¼ cups full-fat milk
- ⅛ tsp alum (phitkari), or lemon juicedissolved in 1 tbsp water
- 4 oz sugar
- ½ tsp ground cardamom
- 10 saffron strandssoaked in 1 tbsp warm milk
- 2 tbsp pistachiosslivered
- 1 sheet edible silver leaf (vark), vegetarian-certified (optional)
Tick what you have; the rest goes in the basket.
Method
0/6 doneStep 1: Bring 8 ¼ cups full-fat milk to a boil in a wide, heavy pan, stirring so it doesn't catch.
12 minStep 2: Simmer on medium heat for about 50 minutes, stirring and scraping the base and sides every few minutes, until reduced by half.
50 minStep 3: Stir in ⅛ tsp alum (phitkari), or lemon juice; the milk will turn grainy with tiny curds. Keep simmering for 25–30 minutes, scraping often, until it is thick and only a little milky liquid remains.
30 minStep 4: Add 4 oz sugar; the mix will loosen. Cook for 10–12 minutes more on low heat, stirring gently so the grains stay whole, until it thickens again and the ghee from the milk just starts to show at the edges.
12 minStep 5: Stir in ½ tsp ground cardamom and 10 saffron strands, spread loosely in a bowl or tray about 3 cm deep and leave to set for 2 hours.
2 minStep 6: Scatter 2 tbsp pistachios and lay on 1 sheet edible silver leaf (vark), vegetarian-certified if you like. Serve in rough spoonfuls; keep chilled and eat within 3 days.
2 min
KrazyBadal
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