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homemade khoya made with ricotta cheese in microwave

Homemade Khoya with Ricotta Cheese

Jyoti Behrani
Make homemade khoya (mawa) in minutes using just ricotta cheese and a microwave! This easy, fuss-free method gives you rich, creamy, slightly grainy khoya, perfect for making Indian sweets like gulab jamun, peda, kalakand, gujiya, and barfi. No lengthy stovetop cooking required!
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Print Recipe
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Dessert, sweets
Cuisine Indian
Servings 12 ounces (approx)

Equipment

Ingredients
  

  • 1 container 15 oz whole milk ricotta cheese
  • 1 teaspoon ghee optional

Instructions
 

  • Transfer the ricotta cheese to a large, deep microwave-safe bowl. Use a bowl with plenty of room, as the mixture may bubble while cooking.
  • Microwave on HIGH for 3 minutes. Carefully remove and stir well.
  • Microwave in 2-minute intervals, stirring well after each interval. As the moisture evaporates, the ricotta will become thicker and grainier.
  • Continue to microwave until most of the moisture has evaporated and the mixture resembles traditional khoya (mawa). This usually takes 10-12 minutes, depending on your microwave and the moisture content of the ricotta.
  • Stir in ghee, if using, for a richer flavor.
  • Let the homemade khoya cool completely. It will firm up further as it cools.

Notes

  • Use whole milk ricotta cheese for the best results.
  • Always use a large microwave-safe bowl to prevent the mixture from overflowing.
  • Stirring between intervals helps the ricotta cook evenly and prevents scorching.
  • Cooking time varies depending on the moisture content of the ricotta and microwave wattage.
  • Avoid overcooking the ricotta. The khoya will thicken as it cools, so stop cooking when it reaches a thick, grainy consistency.
  • The finished khoya should be thick, moist, and slightly grainy, not completely dry, similar to homemade paneer.
  • Use homemade ricotta khoya in gulab jamun, kalakand, peda, gujiya, barfi, and other Indian sweets.
  • Refrigerate in an airtight container for up to 4 days or freeze for up to 2 months.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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