Thousands of people fall ill every year after consuming adulterated sweets during the festive season. Therefore, people have started making desserts at home instead of buying them from the market to avoid diseases. Most of our Indian desserts are made of an essential ingredient called mawa or khoa. Unfortunately, this mawa has to be bought from the market, which is also adulterated these days. Now, what to do? Should we quit eating sweets or make desserts without mawa, such as moong dal halwa, besan laddoo, etc.? Instead, we should avoid buying adulterated mawa by checking its authenticity.
What is adulterated mawa or khoya?
According to experts, only 200 grams of mawa is produced when one kg of milk is boiled. In this case, the traders do not get any profit by selling it. Therefore, dealers try to adulterate it in order to gain profit. Sweet potato, water chestnut flour, potato and maida are often used to contaminate mawa.
How to identify artificial mawa?
Rub mawa or khoya on your thumbnail. If it is real, you can smell the aroma of ghee that would stay for a long time. Do you know why? That's because if milk is boiled for long, ghee starts forming in it, and real mawa contains a lot of ghee.
- Make a small dough of mawa with your hand. If the round dough starts bursting and does not become smooth, then the mawa is artificial. Remember, ghee present in mawa makes the dough completely smooth.
- Dissolve 2 grams mawa in 5 ml hot water and let it cool down. After cooling, add iodine solution to it. If the khoya is fake, then its colour will turn blue.
- Also, you can add some sugar to the mawa and heat it; if it starts leaving the water, it is adulterated.
Use the above tips and tricks to detect adulteration in mawa.
