Mawa Mishri

MAWA  MISHRI

Mawa Mishri is a traditional Indian sweet that is made from milk solids and sugar. It is also known as khoya or khoa, and is a popular ingredient in many Indian sweets and desserts. Mawa Mishri is a delicious treat that is enjoyed by people of all ages and is a staple in many Indian households. To make Mawa Mishri, whole milk is boiled and reduced over low heat until it turns into a dense, fudgy substance. The milk solids are then combined with sugar and flavored with cardamom, nutmeg, or other spices to enhance the taste. The mixture is then molded into various shapes and sizes, and left to dry. The resulting Mawa Mishri is a soft and chewy treat that is sweet and flavorful. Mawa Mishri is often used as an ingredient in many popular Indian sweets, such as peda, Gulab Jamun, Rasgulla, and burfi. These sweets are enjoyed during festivals and special occasions and are a staple in many Indian households. Mawa Mishri is also used in savory dishes, such as kofta and samosas, to add a touch of sweetness. One of the unique aspects of Mawa Mishri is its texture. Unlike most sweets, which are soft and gooey, Mawa Mishri has a dense and fudgy texture. It is chewy and crumbly, and has a unique and delicious taste that sets it apart from other sweets. The sweetness is well balanced, and the addition of spices such as cardamom and nutmeg give it a unique and appealing flavor. Mawa Mishri is also considered to have health benefits. It is believed to aid in digestion and has been used as a digestive aid for centuries. Additionally, it is a good source of calcium and protein, making it a healthier alternative to other sweets that are high in sugar and unhealthy fats. 

COMPOSITION 

 Components for 7 Servings

1) One-half cup mishri

2) One third of a teaspoon ghee

3) 1 1/2 teaspoons of cardamom, black

4) 1 1/4 cups of sugar

5) One-half teaspoon of almonds

6) Pistachios (1 1/2 teaspoon)

7) Milk, 2 1/4 litres

HOW TO PREPARE MAWA MISHRI FROM RAJASTHAN

STEP 1

Take a heavy bottomed pan and begin boiling the milk in it to begin this dish. As soon as the milk starts to thicken, continue swirling the pan constantly.

STEP 2

Ghee, sugar, and green cardamom powder should then be added to the pan. Mix everything thoroughly. Give it another 5 to 10 minutes to cook.

STEP 3

Turn off the flame when the mixture in the pan looks to be done. Give it time to cool. Almonds, pistachios, and mishri can be added to the pan. Mix everything thoroughly. Your serving of Rajasthani mishri is now ready.

Is  Mishri and Kalakand same?

Kalakand is also known as Mawa Mishri in Rajasthan and Western India. In this dish, milk is gradually turned into granules by adding alum while preventing the milk from splitting. Traditionally, mishri is used to make this delicacy in place of sugar.

Mishri is an excellent substitute for white refined sugar. Although the white unrefined rock candy resembles refined sugar in colour, it tastes far better. The mishri is disregarded because of its pallid appearance, despite the fact that natural sweeteners like jaggery and honey also have incredible health advantages.

Can diabetic use mishri?

It enhances diabetics' general wellbeing. It can be used in modest doses by diabetics because it is easily absorbed and has a milder sweetness than table sugar. Consuming too much can cause blood sugar levels to rise. Mishri delivers immediate energy, which prevents weariness.

Does mishri increase sugar?

Mishri contains a high caloric content of pure sucrose. For diabetics, too much mishri offers the same risk as too much table sugar. It shouldn't be used with sugar-rich foods because it could make blood sugar levels worse.

    conclusion

In conclusion, Mawa Mishri is a traditional Indian sweet that is made from milk solids and sugar. It is used in many popular Indian sweets and desserts, and is enjoyed by people of all ages. Its dense and fudgy texture, combined with its well-balanced sweetness and unique flavor, make it a beloved treat in India and beyond.