You can easily make instant mawa at home using creamy ricotta and cream. Use in your favourite Indian recipes whether sweet or savoury.
You can also make mawa or khoya with milk powder.
Mawa or khoya is essentially milk solids. Due to its creamy taste and texture, it is used in a variety of Indian dishes - think curries and sweets such as Barfi and Peda.
Traditionally, mawa is prepared by simply boiling milk at gentle heat until it thickens to a solid. This method can take hours, so instant mawa recipes are becoming more and more popular.
Generally the homemade versions are either made from milk powder or ricotta cheese.
There is a slight difference in texture between the two mawa means they are used in different recipes.
Milk powder khoya is sticky whereas the ricotta version is more crumbly.
Use milk powder khoya for:
Use ricotta cheese khoya for:
- Dodha Barfi
- Coconut Barfi
- Gajar Ka Halwa (Carrot Halwa)
For many recipes, you can use either types such as Aate ka Halwa or Mawa Ghughra. Did you know mawa can be added to bakes too? My eggless mawa cake has little pockets of melted mawa.
Ingredients notes
Ricotta cheese - I have used creamy ricotta and you need to use the full fat variety.
Homemade desi ghee - or storebought.
Milk powder - use full cream milk powder.
Double cream - or heavy cream
Use leftover ricotta to make Ricotta Cheese Peda Instant Kalakand with 2 ingredients or One Pot Ricotta Lemon Pasta.
Storage
Store the khoya in an airtight container and keep in the fridge for one week.
You can also freeze mawa for upto 3 months. Wrap in parchment paper then place in freezer safe bags. Allow to thaw at room temperature before using in your recipes.
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Instant Mawa with Ricotta Cheese
Equipment
- pan
Ingredients
- 750 gram ricotta cheese creamy
- 9 tablespoon milk powder full cream
- 9 tablespoon double cream heavy cream
- 3 tablespoon ghee
Instructions
Microwave Method
- In a microwave proof bowl, add the ricotta cheese mix well and cook in M/W for 3 minutes to allow the moisture to evaporate.
- 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 become thick in consistency and should form a ball. If it’s still wet, then M/W 1-2 minutes more.
- Mix well.
- Allow to cool slightly and use in your recipe or store.
Stovetop Method
- In a heavy bottom pan add ricotta cheese, ghee, cream and milk powder.
- Mix well and cook the mixture on low to medium heat.
- Keep stirring continuously.
- You will be able to see cheese mixture thick in consistency and should come together in a mass.
- This can take up to 15-20 minutes but will depend on the quantity and consistency of your ricotta cheese.
- Turn off the heat, remove the mawa from the pan to another container to stop further cooking.
- Use in a recipe or store for later.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in June 2012.
KANUMILLI HARIKRISHNA says
Could you please where is mawa in UK? I didn't find it
Emily says
The other decent advantage that you get while doing such an excess of searing and preparing is not warming the kitchen to such an extent.
Rit says
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?
jcookingodyssey says
yes, you can 🙂
Rit says
Hi there, just come across your recipe. Looks really easy. Can I use this maya recipe when making Kala Jamun?
jcookingodyssey says
Yes, you can.
Rit says
Thanks for the response. Do you have a kala Jamun recipe to use with your mawa recipe
jcookingodyssey says
yes I have..just type in search box you will be able to find a link for Kala Jamun recipe.
Unknown says
what will be quantity of mawa out from this amout of ingredients?
jcookingodyssey says
I would say about 250-270 g of khoya will be yield.
Unknown says
How can this type of mawa be stored and for how long?
Unknown says
How can this mawa be stored and for how long?
Unknown says
How can this type of mawa be stored and for how long?
jcookingodyssey says
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.
Priya Suresh says
Simply loving this short cut method for mawa,thanks for sending to MEC Jags.
Rachana says
I gotta try this out 'coz making mawa the traditional way is indeed a time consuming affair. Thanks for sharing!
Savi-Ruchi says
I always made mava with milk powder. Will try this for sure. Thanks for sharing!