How to make mawa - 5 ways of making mawa - MAWA#6
Khoya or mawa is a thickened milk solid that is widely used in Indian cooking. It is base for many good Indian recipes like burfis and Gulab Jamuns. Learn how to make dense yet moist, decadent mawa at home.
Calories: 158kcal
Ingredients
- 15 0z Ricotta Cheese
- 1 tablespoon Ghee
Instructions
MAKING MAWA - 6 - RICOTTA CHEESE MAWA IN MICROWAVE
- Grease a microwavable bowl. Add ricotta cheese to it.
- Microwave the cheese for 2 minutes on HIGH.
- Remove from the microwave. Ricotta cheese will look like a wet mix. Give it a good mix.
- Place the bowl back into the microwave and cook for another 2 minutes. Remove and stir.
- Repeat this process 3 more times, microwaving the cheese mixture for a total of 6 additonal minutes. Keep stirring at all times in between.
- By this time, all the moisture from the cheese should have evaporated, and the cheese inside the bowl will appear to resemble crumbs yet moist and soft to touch.
- Allow the mixture to cool comfortably. Now knead the mawa until smooth. You can use this danedar mawa in just about anything that calls for mawa.
Nutrition
Calories: 158kcal | Carbohydrates: 1g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 13mg | Sugar: 1g | Vitamin A: 67IU | Calcium: 31mg