Step 1

Grease a large microwave safe bowl with ghee.

Step 2

Add ricotta cheese and stir. Microwave it at regular heat setting for 2 minutes. At this point the ricotta mix looks like a wet batter.

Step 3

Remove and give it a stir. Put it back in for another 2 minutes. Repeat 2 more times, microwaving it for a total of 8 minutes.

Step 4

Stir and microwave this mix in 1-minute increments now, stirring well in between.

Step 5

Repeat this another 4-5 times, till all the moisture from ricotta has evaporated and the ricotta curdles are semi-dry. This takes anywhere from 5-6 minutes. Khoya/Mawa is ready for use.

Step 6

If storing Mawa for later, wait for it to cool down. Knead the crumbles into a smooth dough. Store it in an airtight container and refrigerate or freeze for later use.

Step 7

Thaw the Khoya overnight in the refrigerator. Crumble it using a fork and it's ready to use.