Some of you already know how to make mawa (or khoya) using milk powder. How about making instant mawa using ricotta cheese? Have you tried that? Well even before we go there, lets get to what is mawa and why we need it? For those who are unfamiliar with mawa, it is most common ingredient in most of indian sweets. It is also spelled as khoa, or mava.
This instant mawa recipe is pretty handy for those who do not have time to spend hours on making mawa using traditional method or for someone like me who lives in place where buying ready made mawa from a local sweet shop is not an option.
Out of these two recipes of making instant mawa (one using milk powder and one using ricotta cheese), I can’t say which one is my favourite. Both recipes yield good mawa which I have used in my various indian sweets.
- Heat ricotta cheese in a nonstick pan over medium heat. Stir continuously till all the moisture evaporates.
- Now add ghee to it and stir again till it start leaving edges of pan and comes together in the form of a dough.
- Switch off the heat and your instant khoya is ready to use.
Difference between Milk Powder and Ricotta Cheese Mawa
There is subtle difference in texture and color though between mawa made from milk powder and ricotta cheese. One with milk powder looks more oily and one from ricotta cheese is more crumbled up. I would say, use them based on raw ingredients you have. For the likes of Halwa (Moong dal halwa or Carrot halwa) use ricotta cheese one for that crumbled texture. For the likes of Gulab Jamun use one from milk powder.
Find below this instant mawa recipe in detail.
Instant Mawa using Ricotta Cheese
- 500 Grams Ricotta Cheese
- 1 Tablespoon Ghee / Clarified Butter
- Always cook it on medium heat only.
- This recipe yields unsweetened khoya so adjust amount of sugar in your dessert accordingly.