Thursday, 14 June 2012

Make Mawa or Khoya using Ricotta Cheese in Microwave !!

Made n Enjoyed
Hello readers,

I come from a family where so many dishes made with  pure Mawa, not milk powder or khoya powder. Either it is sweet or savoury, it could be Gulab Jamun, Mohan thal, Churma ladoo, Mawa gujiya or kaju khoya.....hmmmmm I've already started drooling :-) there is no doubt they all taste heavenly with mawa..it gives dish a richer taste however I don't have many mawa dishes on JCO.
Since I have come here in UK instead of Mawa I use milk powder, it's not that mawa is not available here..it is, but the taste is not same as in India , also the mawa block is hard as rock !!

I did buy once or twice , but then I gave up and I started making my own mawa at home by standing hours near the stove and keep on stirring. OK, end product is good but hours of labour is too much. Anyway few years back Google came for help..found fabulous 2-3 easy and effective recipes of Making mawa with Ricotta Cheese without any compromise in taste.



You will need :-
  • 250 g full fat ricotta cheese
  • 1 tbsp ghee
  • 3 tbsp full fat milk powder
  • 3 tbsp double cream
Method:-
In a M/W proof bowl place ricotta cheese mix well and cook in M/W for 3 minutes. So water evaporates.
Stir well and add ghee, milk powder and cream. Stir well and M/W on high about 4-5 minutes.
In between keep checking and stir.
You will be able to see cheese mixture thick in consistancy and should form a ball, if it's moisture left then M/W 1-2 minutes more.
Remove bowl and mix well.
Let it slightly cool and knead the mawa.
Can be used in a variety of recipes.

Linking this to Priya's event MEC started by Cooking 4 all season .

15 comments:

  1. I always made mava with milk powder. Will try this for sure. Thanks for sharing!

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  2. I gotta try this out 'coz making mawa the traditional way is indeed a time consuming affair. Thanks for sharing!

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  3. Simply loving this short cut method for mawa,thanks for sending to MEC Jags.

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  4. How can this type of mawa be stored and for how long?

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    Replies
    1. Shazia, I made few weeks ago and I left in the fridge NOT Freezer..it was fine after even one week. You can freeze too and it stays good for month or two.

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  5. How can this mawa be stored and for how long?

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  6. How can this type of mawa be stored and for how long?

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  7. what will be quantity of mawa out from this amout of ingredients?

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    Replies
    1. I would say about 250-270 g of khoya will be yield.

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  8. Hi there, just come across your recipe. Looks really easy. Can I use this maya recipe when making Kala Jamun?

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    Replies
    1. Thanks for the response. Do you have a kala Jamun recipe to use with your mawa recipe

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    2. yes I have..just type in search box you will be able to find a link for Kala Jamun recipe.

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  9. Thank you once again. Just wondering if I can use the ready made packets of paneer in the kala jamun recipe instead of the fresh paneer?

    ReplyDelete

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