Mawa, also known as khoya, khoa, or kurauni, is a milk reduction made into a solid. Mawa is ubiquitous in Indian sweets like ghughra, kalakand, gulab jamun, peda, burfi, halwa. Parsi bakers even make a wonderful mawa cake.
Traditionally, mawa was made by boiling milk over low heat to reduce it down to solids. This is a long, slow process that requires constant stirring as you have to take care to not burn or caramelize the milk. Instant mawa can be made in as little as five minutes with the use of powdered milk.