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.
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.
Stir and microwave this mix in 1-minute increments now, stirring well in between.
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.
Storing
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.
Thaw and Use
Thaw the Khoya overnight in the refrigerator. Crumble it using a fork and it's ready to use.
Notes
Recipe Tips For Khoya:
The key to a perfect Khoya/Mawa is to keep stirring. This prevents the milk solids from burning in the microwave.
If you decide to half, double or triple the recipe, cooking time may vary. Follow the visual in the photos above to ensure you are evaporating the milk to the right texture.
Note: The nutrition facts below are my estimates for ⅛th of the recipe. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.