Patrick Oconnell
Khoya, also known as mawa, is an Indian milk product used in both sweet and savoury dishes. It is traditionally made by slowly simmering milk in a large iron Kadai until all the moisture evaporates and milk solids are formed. However, you can make khoya at home in a fraction of the time using ricotta cheese. This recipe will guide you through the process of making khoya using ricotta cheese, which can be used in various Indian dishes.
| Characteristics | Values |
|---|---|
| Ingredients | Ricotta cheese, milk powder, sugar, sea salt, ghee |
| Consistency | Thick, creamy |
| Texture | Crumbly, oily, granular |
| Taste | Sweet, nutty |
| Time | Quick, easy |
| Method | Stovetop, microwave |
| Storage | Airtight container, fridge (3-4 days), freezer (2-3 months) |
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Using a microwave
Making Khoya Using Ricotta Cheese in a Microwave
Khoya, also known as mawa, is a milk solid widely used in Indian cooking. It is traditionally made by slowly simmering milk in a large iron Kadai (cast-iron deep pan with steep sides) until all the moisture evaporates and only solids remain. This process can be time-consuming, but a quicker alternative is to use ricotta cheese in a microwave.
Ingredients
- Ricotta cheese (preferably whole milk ricotta cheese)
- Ghee (clarified butter)
Method
- Grease a large microwave-safe bowl with ghee.
- Add ricotta cheese and stir.
- Microwave at a regular heat setting for 2 minutes. The ricotta mix will resemble a wet batter.
- Remove and stir.
- Microwave for another 2 minutes.
- Repeat steps 4 and 5 two more times, microwaving for a total of 8 minutes.
- Stir and microwave in 1-minute increments, stirring well in between.
- Repeat the above step another 4-5 times, until all moisture has evaporated and the ricotta curds are semi-dry. This final step will take around 5-6 minutes.
- Stir continuously to prevent burning.
- Allow the mixture to cool.
- Knead the cooled mixture into a smooth dough.
Your khoya is now ready to use! It can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 2 months.
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Using a stovetop
Mawa, or khoya, is a milk solid widely used in Indian cooking. It is traditionally made by slowly simmering milk in a large iron Kadai (a cast-iron deep pan with steep sides) until all the moisture evaporates and reduces to a solid. This can take hours, so instant mawa recipes are becoming more popular.
Ingredients:
- Ricotta cheese (full-fat)
- Ghee (clarified butter)
Method:
- Heat a non-stick pan over medium heat.
- Add a heaping tablespoon of ghee and melt.
- Once melted, add a pint of ricotta cheese.
- Mix well and cook the mixture on low to medium heat.
- Stir continuously until all the moisture evaporates.
- Add ghee and stir until the mixture starts to leave the sides of the pan and comes together in the form of a dough.
- Turn off the heat and transfer the mawa to a clean bowl.
Your mawa is now ready to use! This recipe yields unsweetened mawa, so adjust the amount of sugar in your dish accordingly.
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Making soft khoya
Soft khoya, also known as Chikna Mawa, is a crucial ingredient in various Indian dishes, adding a rich and creamy texture to both sweet and savoury recipes. It is essentially milk solids obtained by slowly evaporating moisture from full-fat milk over low heat.
To make soft khoya, you will need the following ingredients:
- Whole milk ricotta cheese
- Milk powder
- Sugar
- Salt
It is important to use whole milk ricotta cheese to achieve the right consistency. You can also use mascarpone cheese as an alternative.
Stovetop Method:
- Heat a heavy-bottomed pan on low to medium heat.
- Add ghee to the pan and let it warm.
- Mix in the milk powder until well combined.
- Continuously stir the milk powder for approximately 2-3 minutes until it is roasted. Ensure the milk powder does not change colour.
- Add in the ricotta cheese and continue stirring until the mixture thickens and forms a mass.
- Turn off the heat and transfer the khoya to a container to stop further cooking.
Microwave Method:
- Grease a large microwave-safe bowl with ghee.
- Add ricotta cheese and stir.
- Microwave at regular heat for 2 minutes.
- Remove and stir the mixture.
- Repeat microwaving and stirring in 2-minute increments for a total of 8 minutes.
- Continue microwaving in 1-minute increments, stirring well between each interval.
Your soft khoya is now ready to be used in your favourite Indian recipes! It can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 2-3 months. To make it softer after thawing, add a bit more ricotta or heavy cream and whip until you achieve the desired consistency.
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Making hard khoya
To make hard khoya, also known as batti (meaning brick), you will need to reduce the ricotta cheese to one-fifth of its original volume. This will result in a very firm and solid texture, perfect for crumbling or grating. Here is a step-by-step guide:
Ingredients
- Whole milk ricotta cheese
- Ghee (clarified butter)
- Milk powder (optional)
- Sugar (optional)
- Salt (optional)
Method
- Grease a large microwave-safe bowl with ghee.
- Add ricotta cheese to the bowl and microwave at regular heat settings for 2 minutes.
- Remove the bowl from the microwave and give the mixture a stir.
- Put it back in the microwave for another 2 minutes.
- Repeat the above two steps three more times, microwaving for a total of 8 minutes.
- Continue microwaving in 1-minute increments, stirring well in between, until the ricotta cheese reduces to one-fifth of its original volume. The mixture should become thick and form a ball.
- Turn off the heat and allow the khoya to cool slightly before using it in your recipe or storing it.
Storage
Hard khoya can be stored in an airtight container in the fridge for up to one week or frozen for up to 3 months. When frozen, the texture of the khoya may become slightly grainier.
Tips
- It is best to use whole milk ricotta cheese to achieve the right consistency.
- You can also add milk powder to the mixture for a thicker consistency.
- If you prefer a sweeter khoya, you can add sugar to the mixture.
- For a savoury version, you can omit the sugar and add salt instead.
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Storing khoya
It is important to note that the shelf life of mawa may depend on the ingredients used and the quality of those ingredients. On average, milk-based Indian sweets will last for 2-3 days at room temperature and 5-7 days in the refrigerator.
To maintain the texture and flavour of Indian sweets, they should be kept in an airtight container in a cool, dry place, away from direct sunlight. While refrigeration is not always necessary, it can help to extend the shelf life of these sweets.
Additionally, it is important to avoid exposing these sweets to moisture and humidity, as this can affect their texture and flavour. For example, Mysore Pak Sweets are not recommended for refrigeration as it can alter their taste and structure. Instead, they should be stored in an airtight container in a cool, dry place and can last for up to 2-3 weeks.
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Frequently asked questions
You will need ricotta cheese, ghee, milk powder, and sugar.
Grease a microwave-safe bowl with ghee. Add ricotta cheese and microwave for 2 minutes. Remove and stir. Repeat this process 3 times, microwaving for a total of 8 minutes. After this, stir and microwave in 1-minute increments, stirring in between. Stir continuously until all moisture evaporates. Add ghee and stir until the mixture comes together in a dough form.
Store the khoya in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
