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
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 .
I always made mava with milk powder. Will try this for sure. Thanks for sharing!
ReplyDeleteI gotta try this out 'coz making mawa the traditional way is indeed a time consuming affair. Thanks for sharing!
ReplyDeleteSimply loving this short cut method for mawa,thanks for sending to MEC Jags.
ReplyDeleteHow can this type of mawa be stored and for how long?
ReplyDeleteShazia, 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.
DeleteHow can this mawa be stored and for how long?
ReplyDeleteHow can this type of mawa be stored and for how long?
ReplyDeletewhat will be quantity of mawa out from this amout of ingredients?
ReplyDeleteI would say about 250-270 g of khoya will be yield.
DeleteHi there, just come across your recipe. Looks really easy. Can I use this maya recipe when making Kala Jamun?
ReplyDeleteYes, you can.
DeleteThanks for the response. Do you have a kala Jamun recipe to use with your mawa recipe
Deleteyes I have..just type in search box you will be able to find a link for Kala Jamun recipe.
DeleteThank 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?
ReplyDeleteyes, you can :)
DeleteThe other decent advantage that you get while doing such an excess of searing and preparing is not warming the kitchen to such an extent.
ReplyDeleteCould you please where is mawa in UK? I didn't find it
ReplyDelete