Khoya, also known as mawa, plays an essential role in India's sweets and desserts market. This dairy product, traditionally made from full-fat milk, is a nutrient-rich by-product that enjoys high demand during festivals and daily celebrations. However, the increasing demand for mawa has led to frequent reports of adulteration and the sale of counterfeit products. In a significant crackdown, the Uttar Pradesh Food Safety Department raided an illegal khoya manufacturing unit in Sardhana, Meerut, and seized over 800 kilograms of adulterated mawa.
Details of the Raid
According to information shared by the Food Safety and Standards Authority of India (FSSAI), officials confiscated nearly 70 tins of refined oil and eight sacks of skimmed milk powder during the operation. The team collected nine samples from the site for further laboratory analysis. In a post on X, FSSAI stated that the officials seized approximately 800 kilograms of substandard and adulterated khoya, which was destroyed on-site to prevent it from entering the market.
In a similar incident, the Food Safety and Drug Administration (FSDA) seized 1,270 kilograms of adulterated khoya in Agra. The consignment was reportedly brought from Dholpur in Rajasthan.
Common Mawa Adulterants
Experts note that the most common adulterants used in making fake mawa include starch, vegetable fats, blotting paper, and chalk powder. Starch is used to increase bulk, chalk powder imitates the appearance, and vegetable fats alter the texture. If you plan to buy mawa from the market, consider using these five methods to test its purity at home.
Method 1: Starch Test with Iodine
According to FSSAI, take a teaspoon of khoya and add it to a cup of hot water. Then, add a few drops of iodine. If the khoya turns blue, it is adulterated with starch. If not, it is pure and safe for consumption.
Method 2: Chemical Test with Sulphuric Acid
Take a small khoya sample in a beaker and add concentrated sulphuric acid. If a violet-colored formation appears, the khoya may be adulterated with chemicals like formalin.
Method 3: Texture and Taste Test
Fresh mawa has an oily and grainy texture. It tastes slightly sweet and leaves a grease trail when rubbed on your palm. Before purchasing, rub some mawa on your palm. If it has these characteristics, it is pure. You can also taste a bit to check for natural sweetness.
Method 4: Vanaspati Test
To test for vanaspati (hydrogenated vegetable fat), add the khoya sample to a container and mix with 2 tablespoons of hydrochloric acid and 1 tablespoon of sugar. If the mixture turns red, the sample is impure and unfit for consumption.
Method 5: Heating Test
Heat some mawa in a pan and add 1 tablespoon of sugar. If the sugar melts and water starts leaving the sides of the pan, the mawa is adulterated and unfit for consumption.
How to Make Khoya at Home
Making khoya at home is simple and ensures purity. Ingredients: 1 liter full-fat milk. Method: Pour the milk into a heavy-bottomed pan and bring it to a boil, stirring continuously to prevent sticking. As the milk thickens, scrape the sides and mix with the milk. Continue cooking until most moisture evaporates and the milk becomes thick and grainy. Stir until you get a soft dough-like consistency. Turn off the heat and let the khoya cool completely. Your homemade preservative-free khoya is ready. Store it in an airtight container in the refrigerator; it can last for 15-20 days.
