Instant Khoya (Mawa) Recipe
This instant khoya (mawa) recipe is made with just 2 ingredients and takes less than 20 minutes. It’s perfect for Pakistani and Indian sweets like gulab jamun, barfi, peda, and halwa. Rich, creamy, and easy to make at home!
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Servings: 2 Cups
Ingredients
- 2 tablespoons desi ghee (clarified butter)
- 500 grams ricotta cheese
Instructions
- Melt the ghee in a pan and add the ricotta cheese. Stir until well combined.
- Cook over medium heat, stirring continuously, until all the liquid evaporates.
- Turn off the heat. Your khoya is now ready.
- Allow it to cool completely, then knead the crumbled khoya into a dough. Use it immediately in your desserts or store it in the fridge or freezer for later use. (The khoya will thicken and harden as it cools. When you’re ready to use it, simply crumble it with a fork.)
- Enjoy! And remember “COOKING IS EASY!”
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Notes
- Always cook khoya on medium heat.
- Stir continuously to prevent sticking or burning.
- This recipe can be easily scaled to suit your needs.