Making mawa from milk powder

Mawa or khoya is the result of removing all the water content from milk.  The halwai still undergo this strenuous process of making mawa with milk in huge kadahis over high flame. He continuously stirs it with a huge ladle to prevent scorching the milk. The milk soon starts getting thickened and after some time it becomes a solid mass. This process involves a long time and an easier version to make mawa is from whole milk powder.  There are many ways of making mawa from milk powder.  I have tried many methods from making a soft dough of milk powder and steaming it, making a dough and freezing it. This time, I am using the pan method of making mawa.

Ingredients:

1 cup whole milk powder

1/4 cup cream

Method:

Put milk powder and cream in a pan and heat it over medium heat.

The mixture first becomes gooey but gradually turns into a soft mass.

At this stage, switch off the heat. Cool.
This mawa can be used for making burfis, gulab jamuns or putting in halwa.

My notes:
Use full fat milk powder for making mawa. 

If you want mawa with more fat content, then use 1/2 cup of cream.  I have used the cream / malai from the top of boiled milk.