Boil 1 liter of pure cow milk in a heavy-bottomed pan over medium heat until it reduces to half, stirring occasionally. This process can take about 30 minutes.

Add 1/2 tsp of lemon juice or vinegar to the boiling milk and stir gently. The milk will start to curdle and separate into curds and whey.

Line a strainer with a cheesecloth or a clean cotton cloth and place it over a large bowl. Carefully pour the curds and whey into the strainer.

Gather the edges of the cloth and squeeze out as much liquid as possible from the curds. This will leave you with a lump of mawa.

Heat 2 tbsp of ghee or pure butter in a pan over medium heat. Once melted, add the mawa and stir continuously until it's lightly roasted and fragrant.

Combine 1 cup of granulated sugar and 1 cup of water in a pan and heat over medium heat, stirring until the sugar dissolves.

Shape the roasted mawa into small, sparkling forms. You can use a cookie scoop or your hands to shape the mawa.