Organic whole milk/full fat milk - 4 cup,
Organic Half & Half - 2 1/2 cup/437 ml,
Organic Ghee (Clarified butter) - 1/4 tsp.
In a pan which has heavy bottom, heat milk and half&half in medium heat. Let it come to a boil, stir in between. Simmer it in medium heat and make sure to stir well. Stir it through the bottom of the pan and don't let milk stick to the bottom.
After 30 minutes, the texture will look like below, keep stirring.
After 45 minutes, put the flame in medium/low heat, now keep stirring continuously.
Add 1/4 tsp ghee(clarified butter) to avoid burning or sticking at this stage. Stir and cook till you get the consistency as per below snaphot. Now take out Mawa in plate.
To get smooth Mawa, mash it with hand while it is slightly warm.
NotesMawa can be used in many Indian sweet dishes, like gulaab jamun, peda, barfi, etc.
It took me 60 minutes to make Mawa.
Use wide mouth pan and spatula to reduce time, it will speed up the process.
Store in refrigerator up to 4-5 days or freeze it up to 20 days.
I use half and half to make process bit fast.
If you like sweet Mawa, add sugar at last stage before ghee.