How to make mawa – 5 ways of making mawa

How to make mawa - 5 ways of making mawa imageHow to make Khoya/mawa at home? This is a common question that is usually asked and searched. Well today I am sharing 5 6 ways to make mawa at home. Follow a step by step pictorial method below on how to make mawa – 5 ways of making mawa?

All the method shown below are pretty easy to make and you can have instant khoya ready in minutes. Khoya/Mawa is a dairy product and is used in making many sweets and Indian gravies. Traditionally khoya/mawa is prepared by evaporating milk and reducing it to its solid form. 

RECIPE UPDATEDHOW TO MAKE MAWA FROM RICOTTA CHEESE IN MICROWAVE? – Shown Below

There are three types of Khoya –

  1. Batti Khoya – Also known as batti ka khoya. Made in baati form and is a solid hard kind of khoya. In this type reduced milk is removed from fire and set into moulds. This khoya is used to prepare burfis and Ladoos. Example – Mawa method #3 shown below.
  2. Chikna Khoya – Also known as Daab ka khoya. This one is high in moisture content and sticky in consistency. This khoya is used to prepare Gulab Jamuns and Gajar ka halwa. Example – Mawa method #2 and #5 shown below.
  3. Danedaar Khoya – Also known as granular khoya. This Khoya is soft in texture and looks like curdled milk. The moisture content is in between baati ka khoya and Chikna khoya.  This khoya is used to prepare Pedas and Ladoos. Example – Mawa method #1 and #4 shown below.

How to make mawa - 5 ways of making mawa

One way or the other I have used all the below mentioned homemade khoya/mawa in my cooking and all of them are great. Those of you who are struggling to find Khoya/mawa in your native town, try these easy methods and you will have your very own homemade Mawa/khoya in minutes.

Sweetened condensed milk mawa has a sweet taste. It adds a nice texture but gives a pale yellow color to mawa (pic above). So if are using this kind of mawa in a recipe – adjust the sugar content. Unsweetened mawa is white in color and rich in texture too. This festive season to give homemade mawa a try and enjoy your favorite sweets. 🙂

HOW TO MAKE MAWA FROM RICOTTA CHEESE IN MICROWAVE?

Follow a step by step guide below to make mawa in microwave. Mawa is ready in 7-8 minutes. 

HOW TO MAKE MAWA FROM RICOTTA CHEESE IN MICROWAVE

How to make mawa - 5 ways of making mawa
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How to make mawa - 5 ways of making mawa
Votes: 18
Rating: 4.11
You:
Rate this recipe!
Print Recipe
METHOD
MAKING MAWA - 1 - SWEETENED MAWA
  1. 1 can of condensed milk, 2 teaspoon Ghee, 2 teaspoon Curd. Combine and mix all the ingredients together in a microwavable bowl.
  2. Micro it for 3 minutes, remove from microwave mix and again return it to microwave for another 3 minutes.
  3. It will look like this - all dried up, dark and crumbly. Granular or Danedar kind of Khoya - this is used to make kalakand and laddus.
MAKING MAWA - 2 - UNSWEETENED MAWA
  1. 1 cup of cream, 1-1/2 cup of milk powder and 2 tablespoon ghee. Combine and mix all the ingredients together in a microwavable bowl.
  2. Micro for 2 minutes.
  3. It will be gooey and thick but not dried up. Sticky in consistency called chikna khoya. Used for making gulab jamuns and gajar ka halwa.
MAKING MAWA -3 - UNSWEETENED MAWA
  1. 1-1/2 cup milk powder and 1/3 cup cream. Combine and mix all the ingredients together in a bowl to form a dough.
  2. Mawa dough is ready. The process doesn't ends here. This khoya is then placed inside a idli maker and steamed for 10-15 minutes. But for me it works perfectly fine this way. Close to batti ka khoya. Used to make burfies and ladoos.
MAKING MAWA - 4 - SWEETENED MAWA
  1. 1 cup milk powder, 1/2 cup condensed milk and 1 tablespoon ghee. Combine and mix all the ingredients together in a microwavable bowl.
  2. Micro it for 3 minutes, remove from microwave mix and if needed return it to microwave for another 2 minutes. It will look like this all dried up. Granular or Danedar kind of Khoya - this is used to make kalakand and laddus.
MAKING MAWA -5 UNSWEETENED MAWA - RICOTTA CHEESE MAWA ON COOK TOP
  1. 1 can of Ricotta cheese and 1 tablespoon ghee.
  2. Combine and cook till it looses all its water content and is all dried up and looks like a dry, yellowish colored ball of dough. Sticky in consistency called chikna khoya. Used for making gulab jamuns, gajar ka halwa and can be added to Indian gravies.
MAKING MAWA - 6 - RICOTTA CHEESE MAWA IN MICROWAVE
  1. Measure 1 cup ricotta cheese.
  2. Transfer it to a microwavable bowl.
  3. Micro for 3 minutes on HIGH.
  4. Remove from microwave...
  5. Mix it well.
  6. Return it back to the microwave and micro for another 3 minutes.
  7. Mix it well and return it back to the microwave and micro for final 2-3 minutes.
  8. Ricotta cheese mawa ready in 8 - 9 minutes. If there is still some moisture left, micro it for another 1 minute.
  9. Use as directed in the recipe. All dried up and crumbly. Granular or Danedar kind of Khoya.
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54 Responses

  1. rumaisa says:

    How much mawa does the number 3 mawa make?

  2. rumaisa says:

    Sorry but what cream do u use fresh cream or canned cream?

  3. Jane says:

    Hi, can we make mawa with unsweetened condensed milk following method 1?
    Thank you

  4. Rajni says:

    Nowadays every one is telling not to use microwave . So can we make these khoya recipes on gas also .

  5. Asma says:

    Can i make khoya with cream removed from milk (malai ) i have freezed it can i use it to make khoya n than barfi plz help

  6. Ekta says:

    Hi.. I tried mawa number 4 but it turned out too chewy.. Looks like it’s over cooked even though I only did 3 minutes instead of 5.. Any way to use it in any recipe?

  7. annu says:

    which one should i pick for gujhiya?

  8. Ruchi sharma says:

    Hi thanks a lot for sharing mawa recipe. Which type of mawa can be used in gudia.

  9. Amrita says:

    thanks for sharing it…following your page visit my page too

  10. shraddha says:

    Thanks a ton for this. Jus 1 query. Instead of microwave , is there any other alternative?

  11. shobs says:

    I have never known that mawa making can be done in the these ways. A big thanks for putting it up in such a systematic way.plz keep posting such recipes with new ideas.

  12. sanghamitra says:

    if we do not have microwave how do we make the mawa?

  13. Smita Singh says:

    Hi Ruchi, my microwave is not working since last few days. Is it possible to do this on stove top?

  14. Manmit says:

    Very useful

  15. Jyoti says:

    Hi, very useful . Thanks for the recipe. I just want to know , where can I get milk powder in US? Any suggestions . Thanks in advance.

    • RK says:

      You are welcome Jyoti! All supermarkets/grocery stores like Target, Trader’s Joe, Walmart carry milk powder.

  16. Disha says:

    Very nice description, just wanted to ask can we use nestle coffee-mate coffee creamer instead of milk powder.

    • RK says:

      Thanks Disha! I have not tried making mawa with nestle coffee-mate creamer. Can’t help you much here, sorry about that.

  17. Upasana says:

    Ruchi, this is superb. Each step is explained perfectly!! Thanks for sharing. Just one question please.. Which type of mawa is best suited for making ras malai? Many thanks

    • RK says:

      Thanks for stopping by Upasana! Batti Khoya/ mawa will be good for making Ras malai – check out Mawa #3 unsweetend mawa.

  18. Mragha says:

    Wow, great way of explaining each and every step. Though I choose mawa 3 for my recipe. Thanks for sharing this great method and I love all your collection.

  19. Bin says:

    thank you for all the methods..can please tell me which milk power do you use? I have only seen non-fat dry milk powder in stores. Is it the same one?

  20. Kavy says:

    Very nice recipe..really liked it. its easy to prepare. May I know where to purchase cream? there are 2 types heavy cream & heavy whipping cream.

    • RK says:

      Thanks for your feedback Kavy!! You can find cream in any supermarket or local grocery store. I have used Heavy whipping cream.

  21. Beena says:

    If i want to make gujiya which method should i use?

  22. prince ali hammad says:

    vere nice

  23. Dr San Myint says:

    thanks a lot for sharing

  24. Shreyashi says:

    I like the way you go about explaining each and every process. Extremely helpful post. I am linking this article in a halwa recipe for my blog readers: andcakestoo. Keep up the good work.

  25. Payal says:

    My mava turned brown. Is it still good. I tried #4

  26. Debbie says:

    Ruchi, this is such a lovely and informative post . Very well documented and depicted .
    I just had one question – for Mawa #3 is it 11/2 cups of Mawa and 1/3 cup cream ? If so then which kind of Mawa should we use ?

    • RK says:

      Thanks for your kind comments Debbie!! Glad you liked it!! For Mawa #3 use 1 1/2 cup of Milk powder and 1/3 cup cream. So..sorry forgot to mention that in the post. Fixed it!!

  27. Kavita says:

    Very well explained and never knew their were 3 types of mawa. Thank you very much for the recipe….god bless you for all that you do. Will try it soon in festive months. Thnks.

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