Mawa ni Boi is a delicious milk based dessert laced with pistachios and almonds; looks attractive, mouth watering and needs very less time to prepare. Mawa ni Boi is a popular dish from the Parsi cuisine and traditionally prepared during the day of the year when Parsis celebrate the holies, purest and largest celebration dedicated to spring, fire and uprightness.
Traditionally cooked along with an array of tasty, traditional and delightful Parsi delicacies, mawa ni boi too holds a place on the table specially made for festivities or celebrations. Parsi cuisine is a blend of West Indian and Indian cuisine and the food features delicacies made with fish, mutton, chicken, nuts, spices and fruits.
There are exceptional, amazing and delectable recipes from the Parsi cuisine that includes Parsi patrani macchi (a marinated fish with green coriander chutney wrapped in banana leaves and steamed), Jardaloo Gosht (Apricot meat stew), Khara papeta (made with potatoes and traditional spices), Saas ni macchi (a very special dish made with pomfret fish) and Laganu custard (Parsi style custard) and many more in the list. Generally the recipes from the Parsi cuisine are influenced from the Ancient Persia and Gujarat state of India. It is a combination from the Persians penchant for meat and exotic ingredients and the sweet vegetarian fare from Gujarat resulting in some wonderful diverse and amazing flavours. A scrumptious Parsi pilau is generously garnished with almonds and raisins while Dhansak is another very popular dish from this cuisine.
Khoya is also known as mawa which is basically dried milk used for making a variety of sweet dishes. Khoya can be made at home by actually boiling and reducing the milk to a semi-solid stage. Khoya is also available at milk parlours but always buys khoya which is fresh and home made. Khoya is a vital ingredient in making a variety of special Indian sweet dishes that includes Pal khova, Gulab Jamun (a round ball sweet made from khoya and then deep fried and soaked in rose water flavoured sugar), Pedha (sweetened khoya formed into balls or thick disks (like patties) with flavourings such as saffron and/or cardamom added), Gujjia (sweet dumpling stuffed with khoya), Sweetened Khoya is also used in making Burfi and Halwa.
Khoya is also called as mava, mavo or khoa. There are three types of Khoya such as hard or firm khoya also known as Batti khoya, Smooth Khoya or Chikna khoya and Granulated khoya or danedar khoya. The batti khoya is very tough khoya made with whole fat milk and used for making peda, burfi and ladoo while the Chikna khoya is soft and sticky, generally used for making rabid, halwas, etc. For making the granulated khoya, milk is curdled before evaporating and hence it is granular used for making kalakand.
Khoya is similar to ricotta cheese but less in moisture and made with whole milk instead of whey. Out of the three varieties of khoya, batti meaning ‘rock’ has just 50% moisture by weight and is the hardest of the three types. It can be grated like cheese. It can be aged for up to a year, during which it develops a unique aroma and a mouldy outer surface. Chickna (“slippery” or “squishy”) khoya has 80% moisture while the daanedaar, milk is coagulated with an acid during the simmering; it has moderate moisture content.
Khoya is normally white or pale yellow in color. Khoya being made from whole milk is a very good source of vitamin D and calcium. It is also a good source of vitamin K – the three nutrients essential to bone health. In addition, it is a very good source of riboflavin and good source of vitamin B12, two B vitamins that are necessary for cardiovascular health and energy production. Also, it is a good source of vitamin A.
Chandi Varak is a popular edible foil made of pure elemental silver and is used for garnishing a variety of Indian sweets such as burfi etc. The silver is edible, looks attractive though it’s flavourless. Vark is made by pounding silver into a thin sheet a few micrometres thick. It is backed with paper and peeled before use. It is extremely brittle and breaks into smaller pieces if touched. Vark sheets are laid or rolled over Indian “sweets” made from dates, nuts and various fruit and vegetable based rolls or sheet candies. Most of these “sweets” have a rich, nutty taste. The foil is perfect for Puja Prasad or festive sweet delicacies.
Sweets and desserts are an integral part of Indian cuisine especially dominated by milk based desserts. In making of these sweet, nuts like almonds, pistachios, raisins, cashew nuts etc are vital in enhancing the flavours; taste and making them look attractive and enticing. Nuts are expensive but have umpteen health benefits.
To prepare this luscious and delectable Mawa ni Boi, knead khoya with 1 tablespoon.of nuts. Grease fish mould lightly and line with silver foil. Press khoya firmly into the fish moulds, ensuring that all portions are filled. Flaten surface and turn over onto a flat serving dish. Garnish with remaining nuts, and serve.
So, go ahead and make such delightful recipes of sweets and garnish them with this edible silver foil which would naturally tempt everyone’s palates. Do try this Mawa ni Boi. For detailed recipe, click on the below link: