Alwar Ka Mawa ~ Step by Step Pictures

Alwar Ka Mawa or Milk Cake is an Indian Sweet, popular across India. This is cooked by reducing milk to half, add some acid and further reducing it with sugar added to get a thick milk solid.

When I decided to make Burfis, I had two planned with Khoya I had bought. For the third day, I decided on making something else. However, it struck me that I could keep the Milk Sweets theme by making some Milk based sweet burfi.

I don't remember when I landed here but I loved the way it looked. Of course, it's much like our own Therattipal but made into burfis.

If you read the internet, you will have the most confusing collection of recipes that talk about Palkova and Therattipal in the same breath. Even I am guilty of the same. The difference between these two is the fact that Palkova is reduced milk with sugar added. Therattipal is also reduced milk but acid like Lemon Juice, Curds or Alum is used to coagulate the milk solids and it becomes curdled milk sweet.

There can be many names referred to the same dish. The list of ingredients is almost the same, except the process gives a completely different taste. The final product again depends on the milk fat you are using. I used the regular milk that has 4% fat and used very little lemon use.

Anyway coming to the recipe I referred, the chef says this Alwar Ka Mawa is a popular one made the halwais or Sweet Makers, where they use Alum to curdle the milk. The protein granules that get formed depends on the acid quantity you use. The granules are more when you use more, I was aiming at smaller ones, so used only 1/4 tsp of Lemon Juice.

It is also important that you pick up a time when you can dedicate yourself to making this if you are aiming at even granules with whey getting formed. I made half of the recipe given below. I am sharing the original recipe as given by the video. One of the important things to follow is to transfer to insulated boxes so that the sugar caramelizes further by the heat and turns into two colours of white and brown. I had an even light brown colour as I wasn't having enough time on hand. However, there is no compromise on taste.

This sweet is also referred as Dodha barfi or Palang tor. So the original way of making Kalakand is this method, whereas I have made it using Paneer as well.

So finally I have 3 sweets of similar types done for you to make and enjoy. These were not only Burfis but also made with Milk. Do try and let me know how it turns out.

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Step by Step Pictures for making Alwar Ka Mawa

Alwar Ka Mawa

Ingredients Needed:

• 3 liters - Milk
• 1/2 tsp - Lemon Juice (or) 1/8 tsp - Alum
• 450 gm - Sugar
• 80 gm - Ghee

Method to prepare:

• In a thick bottom pan or nonstick pan, bring the milk to boil.
• Continue boiling till the milk reduces to half. This takes about 20 to 30 mins.
• Keep stirring regularly to avoid whey to form or the bottom from getting burnt.
• When the milk is reduced to half, slowly add the lemon juice and stir well.
• Keep stirring till you get fine granules of the curdled milk.
• Slowing add the sugar in batches and continue cooking.
• When the whole milk turns into a mass, add ghee and continue cooking further when you see the milk solids leave the sides.
• I have captured each stage with pictures, you can refer that for more clarity.
• Have a greased loaf tin ready, I used a cake pan with a lid.
• Transfer the halwa into the tin and cover with lid.
• Now wrap the tin with a thick turkey towel to prevent losing out on the heat.
• This way, you will sugar caramelized in the center giving you the characteristic white and brown colour in the center.

Recipe

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Alwar Ka Mawa

Alwar Ka Mawa or Milk Cake is an Indian Sweet, popular across India. This is cooked by reducing milk to half, add some acid and further reducing it with sugar added to get a thick milk solid.

Course Sweets

Cuisine Rajasthan

By Cook Method Stovetop

Occasion Diwali

By Diet Protein Rich

Dish Type Festival Sweets

Author Srivalli

Ingredients

• 3 liters Milk
• 1/2 tsp Lemon Juice / 1/8 tsp - Alum
• 450 gm Sugar
• 80 gm Ghee

Instructions

• In a thick bottom pan or nonstick pan, bring the milk to boil.
• Continue boiling till the milk reduces to half. This takes about 20 to 30 mins.
• Keep stirring regularly to avoid them to form or the bottom from getting burnt.
• When the milk is reduced to half, slowly add the lemon juice and stir well.
• Keep stirring till you get fine granules of the curdled milk.
• Slowing add sugar in batches and continue cooking.
• When the whole milk turns into a mass, add ghee and continue cooking further when you see the milk solids leave the sides.
• I have captured each stage with pictures, you can refer that for more clarity.
• Have a greased loaf tin ready, I used a cake pan with a lid.
• Transfer the halwa into the tin and cover with lid.
• Now, wrap the tin with a thick turkey towel to prevent losing out on the heat.
• This way, you will sugar caramelized in the center giving you the characteristic white and brown colour in the center.

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