Want a quick 1 step easy to make ,less time consuming ,effort-less , soft yet fresh mawa or khoya prepared in just half hour. Here I am going to share two methods of making mawa.First one is using ricotta cheese and ghee ; and the second is using milk powder,ghee and milk.

Ingredients:
1. 2 tbsp ghee or clarified butter.
2. 1 456 g ricotta cheese.
3. 100 ml milk(optional).

Method:
1. Heat ghee in a non-stick wok or pan.

2. Then add ricotta cheese to the wok.Stir well to mix the ingredients.

3. Continue stirring until the ricotta cheese turns into mawa or khoya. This takes approx. 35 mins.

4. This is how it will look after 5 mins.

5. After 15 mins it look like the above pic.

6. As seen in the above pic it needs continuous stirring from here and the mixture has thickened a lot and it would take all your strength to stir this solidified mixture.

7. Turn off the heat . Your mawa is ready. As shown above it is very soft and fresh. Don’t heat it more or it will get dryer.This is the perfect consistency of mawa.

8. This khoya could be used within 3 days if kept outside. You may freeze it in the freezer for a month.

2nd Method:

Ingredients:
1. 2 cups milk
2. 1 cup milk powder (you may use non-fat or regular milk powder)
3. 1 Tbsp ghee(clarified butter)

Method:
1. Take a wok or a deep but broad pan. Larger is the mouth of the vessel easier it will be to make mawa,because it helps in quick evaporation of milk.
2. Add ghee,milk powder and milk to it, give it a stir.Keep the heat on medium.

3. I used whisker to stir the mixture. It helps in breaking lumps of milk powder and in frothing of milk.

4. This is how it looked after 5 mins.MAke sure the heat is medium or lower than medium.

After 10 mins, it requires continuous stirring to avoid sticking of mawa at the bottom.

5. After nearly 15 mins this was the consistency. Now further lower the heat and continue stirring.
The milk starts curdling ,so be careful of the hot bubbles of milk.

6. After 5 more mins this is the consistency.

Notice in the above pic the milk has changed its colour.

7. After some 2-3 mins we get the rabri consistency. You may turn off the heat at this stage or lower it to the minimum hereafter.

Yummy yellowish mawa or khoya is ready for your use.
I like to leave it little wet ,because it has retained heat and on cooling it gets hardened. So for a softer mawa,don’t overcook it,but stop at this step.

You may store it in refrigerator for five days or ziplock it and store in freezer for a month. Once it is thawed ,it cannot be frozen again..

Please feel free to ask questions here!!!! We love to hear from you!! 🙂