You can also make mawa or khoya with milk powder. Mawa or khoya is essentially milk solids. Due to its creamy taste and texture, it is used in a variety of Indian dishes – think curries and sweets such as Barfi and Peda. Traditionally, mawa is prepared by simply boiling milk at gentle heat until it thickens to a solid. This method can take hours, so instant mawa recipes are becoming more and more popular. Generally the homemade versions are either made from milk powder or ricotta cheese. There is a slight difference in texture between the two mawa means they are used in different recipes. Milk powder khoya is sticky whereas the ricotta version is more crumbly. Use milk powder khoya for:
Mawa Peda Soft Gulab Jamun with Mawa
Use ricotta cheese khoya for:
Dodha Barfi Coconut Barfi Gajar Ka Halwa (Carrot Halwa)
For many recipes, you can use either types such as Aate ka Halwa or Mawa Ghughra.
Ingredients notes
Ricotta cheese – I have used creamy ricotta and you need to use the full fat variety. Homemade desi ghee – or storebought. Milk powder – use full cream milk powder. Double cream – or heavy cream Use leftover ricotta to make Ricotta Cheese Peda Instant Kalakand with 2 ingredients or One Pot Ricotta Lemon Pasta.
Storage
Store the khoya in an airtight container and keep in the fridge for one week. You can also freeze mawa for upto 3 months. Wrap in parchment paper then place in freezer safe bags. Allow to thaw at room temperature before using in your recipes. As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in June 2012.
