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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.