You can easily make instant mawa at home using creamy ricotta and cream. Use in your favourite Indian recipes whether sweet or savoury.
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!
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Instant Mawa with Ricotta Cheese
Equipment
- pan
Ingredients
- 750 gram ricotta cheese creamy
- 9 tablespoon milk powder full cream
- 9 tablespoon double cream heavy cream
- 3 tablespoon ghee
Instructions
Microwave Method
- In a microwave proof bowl, add the ricotta cheese mix well and cook in M/W for 3 minutes to allow the moisture to evaporate.
- Stir well and add ghee, milk powder and cream. Stir well and M/W on high about 4-5 minutes.
- In between, keep checking and stir.
- You will be able to see cheese mixture become thick in consistency and should form a ball. If it’s still wet, then M/W 1-2 minutes more.
- Mix well.
- Allow to cool slightly and use in your recipe or store.
Stovetop Method
- In a heavy bottom pan add ricotta cheese, ghee, cream and milk powder.
- Mix well and cook the mixture on low to medium heat.
- Keep stirring continuously.
- You will be able to see cheese mixture thick in consistency and should come together in a mass.
- This can take up to 15-20 minutes but will depend on the quantity and consistency of your ricotta cheese.
- Turn off the heat, remove the mawa from the pan to another container to stop further cooking.
- Use in a recipe or store for later.
Video
Notes
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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.
Instant Mawa with Ricotta Cheese
Equipment
- pan
Ingredients
- 750 gram ricotta cheese creamy
- 9 tablespoon milk powder full cream
- 9 tablespoon double cream heavy cream
- 3 tablespoon ghee
Instructions
Microwave Method
- In a microwave proof bowl, add the ricotta cheese mix well and cook in M/W for 3 minutes to allow the moisture to evaporate.
- Stir well and add ghee, milk powder and cream. Stir well and M/W on high about 4-5 minutes.
- In between, keep checking and stir.
- You will be able to see cheese mixture become thick in consistency and should form a ball. If it’s still wet, then M/W 1-2 minutes more.
- Mix well.
- Allow to cool slightly and use in your recipe or store.
Stovetop Method
- In a heavy bottom pan add ricotta cheese, ghee, cream and milk powder.
- Mix well and cook the mixture on low to medium heat.
- Keep stirring continuously.
- You will be able to see cheese mixture thick in consistency and should come together in a mass.
- This can take up to 15-20 minutes but will depend on the quantity and consistency of your ricotta cheese.
- Turn off the heat, remove the mawa from the pan to another container to stop further cooking.
- Use in a recipe or store for later.
Video
Notes
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
These Kesar Pista Coconut Ladoo are so easy to make at home with condensed milk. They have a divine melt in the mouth finish and are not dry. Perfect for Diwali, Navratri and other occasions.
Coconut ladoo have to be one of my favourite Indian sweets! The delicate, fresh flavours are out of this world, making them perfect for Indian festivals and special occasion.
In this version, I’ve added saffron threads and pistachio pieces to create the winning kesar pista combination.
To make the ladoo, simply toast the coconut flour until aromatic but not browned, then cook with the condensed milk and flavourings. Shape into balls and serve!
Using condensed milk means you do not have to worry too much about consistency of the mixture.
If you want to make plain ladoo, you can simply leave out the saffron and pistachio.
I much prefer to cook my coconut ladoo rather than make the instant version.
If you love coconut based indian desserts, you need to try this coconut barfi .
You’re bound to find a dessert you like in this selection of Indian Milk Sweets .
Ingredients notes
Desiccated coconut – to get super soft coconut ladoo, I recommend using fine desiccated coconut or even coconut flour. If you can only find thicker varieties, you will need to increase the ratio of milk to coconut to achieve a similar result. Alternatively, you can whizz the coconut in a spice grinder to get finer pieces.
Condensed milk – use the full fat version. It is also known as milk maid.
Whole milk – to loosen the mixture and keep the texture soft.
Saffron – adds colour and flavour.
Pistachio – the pistachio should be finely chopped or coarsely ground. Finely ground will change the colour of the ladoos.
Cardamom powder – adds flavour.
Ghee – prevents the ladoo from becoming too sticky.
Note – I do not use extra sugar in my ladoos, however you may want to add some based on your sweetness.
Storage
Coconut ladoo can be stored at room temperature for up to 1 week in an airtight container. I do not store my ladoos in the refrigerator.
Other Ladoo Recipes
Mango Coconut Ladoo
Churma Ladoo
Besan Ke Ladoo
Moong Dal Ladoo
Kuler Ladoo
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!
- YouTube
Coconut Ladoo with Condensed Milk
Ingredients
- 1.5 cup coconut flour or desiccated coconut
- 1 cup condensed milk
- 1 cup whole milk
- 0.25 cup pistachio finely chopped
- 3 tablespoon ghee
- 0.5 teaspoon cardamom powder
- 1 teaspoon saffron
Garnishing (optional)
- 0.25 cup desiccated coconut lightly dry roasted
- 1 tablespoon pistachio ground or finely chopped
- 0.5 tablespoon saffron
Instructions
- In a heavy bottomed pan, gently toast the coconut on low heat until fragrant. Do not brown the coconut but retain the white colour. Stir constantly.
- Once toasted, pour in the condensed milk, milk, pistachio, saffron and ghee. Ensure to keep the heat low whilst you do this.
- Mix well. If the mixture appears dry, add more milk.
- Cook until the mixture thickens and leaves the sides of the pan. Keep the heat medium low and stir continuously.
- Transfer the mixture to a plate and allow to cool until easy to touch.
- Meanwhile, in a bowl, mix together desiccated coconut, pistachio and saffron to make the garnishing.
- Roll the ladoo mixture into equal sized balls.
- Coat each ladoo in the garnishing mix.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in October 2015.
