How to make mawa from ricotta cheese
Mawa or Khoya is a dried form of milk and a super ingredient used to flavor up Indian sweets and thicken up Indian curries. Follow the step by step pictorial guide below to prepare unsweetened mawa or khoya at home. Store bought ricotta cheese is reduced from its original form to a lump of dry mawa ball. A magic ingredient used to flavor both sweet and savory Indian dishes.
HOW TO MAKE MAWA RECIPE / KHOYA RECIPE AT HOME?
In a heavy bottom pan add ricotta cheese and unsalted butter/ghee. Reduce stove heat to its LOWEST setting. Mix and keep stirring to avoid ricotta cheese sticking to the bottom of the pan. Soon ricotta cheese will be all watery and soupy. The trick to a perfect mawa is – keep stirring.
As the liquid evaporates ricotta cheese will shrink in quantity and within 20 – 22 minutes on a LOW flame – ricotta cheese will convert into a dry ball of mawa. Allow mawa/ ricotta cheese to cool down Knead it like a dough and it should be smooth as shown in the picture.
Either use it right away or store it in a plastic container/bag and store it in the freezer for future use.
Whenever ready to use just take it out of the freezer, thaw it, crumble it and its ready to use…