Who doesnt love to eat traditional sweets on traditional days? This kesari mawa (indian milk cake) is delicious and easy to make.
I will guide you through the recipe step by step and you wont go wrong. Save on store bought mithais (sweets) and make your own with good ingredients and with just a little time and effort. At least you are getting an unadulterated  and fresh product ! This recipe will also teach you how to make khoya ( i know many of you have asked me). So do try this out and let me know..
2.5 cups of full fat milk powder
3/4 cup of liquid milk  (full fat)+ a little more to make the dough
3/4 cup of sugar
1/2 cup of vegetable oil or ghee or butter… i used vegetable oil
a good pinch of Nitu Didi pure spanish saffron
1/2  of powdered green cardamoms
Please use the same cup for all the ingredients.
First we need to make a dough with the milk powder using liquid whole fat milk. That is what we call khoya in hindi. Take the milk powder and using the liquid milk make a stiff dough. Keep this dough uncovered for two hours. Then with your fingers try and break the dough into lumps.
Now take a good non stick pan and heat the 3/4 cup of milk and put it to boil with the sugar, the cardamom powder and the Nitu Didi pure spanish saffron strands.
Once it comes to a boil add the powdered milk lumps and stir. Be careful as it will start splattering all over. Take care not to burn yourself. What i do is cover it from time to time and i also line the kitchen floor and work surface with news paper so it doesnt get messy.
Once its thickened add the oil slowly and cook till the mixture starts leaving the sides of the pan. That means its ready. Please take care it does not burn!
Put into a dish and decorate with chopped nuts like pistachios , almonds and cashewnuts if you like
Please leave for about 6-8 hours to set: That is if you can resist !! Cut into squares and serve
Now isnt this easy????

To buy saffron :

For best results only use the best quality saffron

This entry was posted in Eggless Sweet Temptations, Everything Vegetarian, Gluten Free, Indian Restaurant Dishes, Saffron, Typical Sindhi Dishes, Veg Starters and tagged , , , , . Bookmark the permalink.


  1. Raashi says:

    Aunty I tried this mawa recipe but turned out very hard..any tips what may have gone wrong??

  2. nituchugani says:

    Raashi… ok maybe you cooked it for too long? Maybe the dough was too hard… could be many factors..did you use the same cup for measurement? anyways doesnt matter do you still have the mawa? if you do you can correct it the following way : cut it into small pieces and put it in a pan with some more liquid milk.put it on heat and recook it till its all melted and mushy. the minute it starts leaving the sides of the pan(dont wait too long) just remove it into a dish ok? thats one option…the other option is to cut it into small pieces and use it in cake batter as mawa cake.. the third option is to put it into kulfi…im feeling bad it didnt turn out sweetie…maybe i should do a video on this…

  3. nituchugani says:

    Raashi…your most welcome sweetie 🙂

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