A popular delicacy among Parsis in India, Mawa Ni Boi is distributed to friends and relatives during their traditional New Year festival of Navroz. A common ingredient in many North Indian sweets, mawa is dried evaporated milk solids — made either from dried whole milk or milk thickened by heating it in an open iron pan. Mawa ni Boli is basically sweetened mawa shaped in the form of fish, which is a symbol of good luck and prosperity among the Parsis and several other communities around the world.
Presentation time: 30 to 40 minutes.
Servings: 12-15 pieces.
- 300g soft fresh white mava
- 100g sugar powder
- 1 tsp cardamom powder
- 2 tbsp mix of crushed almonds, pistachios
- Warm mava by cooking on low flame, stirring continuously, to form a soft lump Turn off the flame and transfer to another bowl.
- Set aside and cool to room temperature
- Add sugar, cardamom powder, crushed almonds/pistachios and mix well.
- Transfer to a worktop, sprinkle with some icing sugar and knead thoroughly
- Roll out the mixture on the worktop and cut out using a fish shaped mold
- Garnish with cardamom and mark scales on it using your ingenuity
- Store in a single layer or send them out in flat gift boxes to friends and relatives.
Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to email@example.com