Khoa (food)

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Khoa or khoya or khawa or mawa is a dried whole milk or milk thickened made by heating milk in an open iron pan to condensation.

It is similar to ricotta cheese, but lower in moisture[1] and made from whole milk instead of whey.

There are three types of khoya - batti, chickna, and daan-e-daar. Batti, meaning “rock,” has 50% moisture by weight and is grated like cheese. It can be aged for up to a year, during which it develops a unique aroma and a mouldy outer surface. Chickna (“slippery” or “squishy”) khoya has 80% moisture. For daan-e-daar, the milk is coagulated with an acid during the simmering and has moderate moisture content.[2] Different Khoa is used for different preparation.

[edit] Preparation

A concentration of milk to one-fifth volume is normal in the production of khoa. Khoa is used as the base for a wide variety of Indian sweets. About 600,000 metric tons is produced annually in India. Khoa is made from both cow and water buffalo milk.

Khoa is normally white or pale yellow. Khoa prepared in the winter may be saved for use in the summer and may acquire a green tinge and grainier texture from a surface mould. This is called hariyali (green khoa) and used to make gulab jamun.

Originally produced by putting milk in an iron karahi and placing over a medium fire for several hours. The milk was simmered at 175–180°F (about 80°C), an ideal temperature to avoid boiling and minimize scorching.[2]

[edit] References

  1. ^ indiacurry.com Fuzzy Math for reducing milk Retrieved 2008-02-24.
  2. ^ a b indiacurry.com Making khoya mawa Recipe Retrieved 2008-02-24.

It has two varieties. one is sweeted another one is un sweeted.

[edit] External links

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