Tuesday, September 14, 2010

Homemade Khoya/mawa/khawa/khova

Homemade Khoya/mawa/khawa/khova
1) 3 tablespoons of butter/clarified butter (ghee)
2) 15 oz (425 g) unsalted ricotta cheese
1) Heat a non-stick heavy bottom pan
2) Add, butter/ghee and ricotta cheese
3) Keep stirring on medium heat, until it reaches a thick consistency (7-10 minutes) and use it for making delicious Indian sweets like modak, burfi and gulab jamuns.
You can store it in refrigerator for a week or so.
Final product (After 7-10 minutes)
Recipe by Geetanjali S. Mahadik

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