Khoa

2021-07-09T18:10:54Z

2401:4900:26EB:E598:8D:826D:E388:6168:

{{short description|Indian dairy food}}
{{ref improve|date=March 2013}}
{{Infobox prepared food
| name = Khoya
| image = Khoya.JPG
| caption =Khoa
| alternate_name = khoya, koa, kova, maua, khuwa, khava, khuaa, mawa or kurauni
| country = [[Indian Subcontinent]]
| region = Indian Subcontinent
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]], [[Pakistani cuisine|Pakistan]], [[Nepali cuisine|Nepal]]
| type =
| served =
| main_ingredient = Milk
| calories =
| other =
|similar_dish=[[Kheer (Bengali sweets)|Kheer]]}}
'''Khoa''', '''khoya''', or '''mawa''' is a dairy food, originating from the [[Indian subcontinent]], widely used in the [[cuisines of the Indian subcontinent]], encompassing [[Indian cuisine|India]], [[Nepalese cuisine|Nepal]], [[Bangladeshi cuisine|Bangladesh]] and [[Pakistani cuisine|Pakistan]]. It is made of either dried whole [[milk]] or milk thickened by heating in an open iron pan. It is lower in moisture than typical fresh cheeses such as [[ricotta]].<ref>indiacurry.com [http://www.indiacurry.com/desserts/reducingmilkmath.htm Fuzzy Math for reducing milk] {{webarchive|url=https://web.archive.org/web/20071012054451/http://www.indiacurry.com/desserts/reducingmilkmath.htm |date=2007-10-12 }} Retrieved 2008-02-24.</ref>

==Preparation==
[[File:Khuwa vendor nepal.JPG|thumb|Khuwa vendor in Nepal]]
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 are produced annually in India. Khoa is made from both [[cow]] and [[domestic buffalo|water buffalo]] milk. Khoa is made by simmering full-fat milk in a large, shallow iron pan for several hours over a medium fire. The gradual evaporation of its water content leaves only the milk solids. The ideal temperature to avoid scorching is about {{convert|80|C|sigfig=2}}.<ref name="making"/> Another quick way of making khoa is to add full fat milk powder to skimmed milk and mixing and heating until it becomes thick. This may, however, not have the same characteristics as traditionally made khoa.

Khoa is normally white or pale yellow. If prepared in the winter, it may be saved for use in the summer, and may acquire a green tinge and grainier texture from a harmless surface mould. This is called ''hariyali'' (green khoa) and is used in recipes where the khoya is thoroughly cooked, e.g., ''[[gulab jamun]]''.{{citation needed|date=March 2017}} With the advent of refrigeration, the production of hariyali is rare.

== Types ==
[[File:Pal Khovva in Krishnarajanagara, Mysore.jpg|thumb|Milk Khoa in [[Mysore, India]]]]
Khoya is classified into different types, based on moisture content. Different types of khoya are used for different preparations.

* ''Batti'', meaning "rock", has 20% moisture by weight and is the hardest of the three types; it can be grated like [[cheese]]. It can be aged for up to a year, during which it develops a unique aroma and a mouldy outer surface.<ref name="making">indiacurry.com [http://www.indiacurry.com/dairy/d006khoya.htm Making khoya mawa Recipe] {{webarchive|url=https://web.archive.org/web/20071012054445/http://www.indiacurry.com/dairy/d006khoya.htm |date=2007-10-12 }} Retrieved 2008-02-24.</ref>
* ''Chikna'' ("slippery" or "squishy") khoya has 50% moisture.<ref name="making"/>
* ''Daanedaar'' is a grainy variety. The milk is coagulated with an acid during the simmering; it has a moderate moisture content.<ref name="making"/> It is used for preparing [[kalakand]], gourd barfi and other sweets.<ref name="SNM_2009">{{cite book |title=Milk & Milk Products |url=https://books.google.com/books?id=eLkT-kJ2pj8C&pg=PA23 |publisher=APH |isbn=978-81-313-0414-3 |page=23 |author=SN Mahindru |year=2009 }}</ref>
* ''Pindi'', dry khoya, is used for preparing [[barfi]] and [[peda]].<ref name="SNM_2009"/>
* ''Dhap'', a less dried version, is used for preparing [[gulab jamun]] and [[pantua]].<ref name="SNM_2009"/>

==Uses==
[[File:Almond Khoa based burfi Mumbai India.jpg|thumb|Assortment of [[barfi]] made of khoa, almonds and sugar, [[Mumbai, India]]]]
Khoa is used in various types of sweets:
*[[Pedha]] is sweetened khoa formed into balls or thick disks (like patties) with flavourings such as saffron and/or cardamom added.
* [[Gulab jamun]], also a round ball sweet made from khoa and then deep fried and soaked in rose water flavoured sugar or honey syrup. A very popular Indian sweet.
*[[Barfi]] (or burfi) is also flavoured, but khoa is not the only ingredient. Typically, another ingredient, such as thickened fruit pulp or coconut shavings, is added to khoya and slow cooked until the moisture evaporates sufficiently to give the consistency of fudge, so it can be flattened and cut into rectangles, parallelograms or diamond shapes.
* [[Gujia]], a sweet dumpling stuffed with khoa.
* [[Halwa]] is essentially a fudge made by adding khoa to wheat starch or cornstarch and sugar syrup to give a dairy-like taste and texture and as a thickening agent. Most halva recipes, however may omit the khoa, relying only on starch and sugar plus slivered nuts, spices such as [[cardamom]] and/ or [[saffron]], and flavorings such as [[rose water]] and [[screwpine]].
* Main course north India dishes like [[khoya paneer]], Makhmali Kofte, Khoya Matar.<ref>{{cite web|url=https://food.ndtv.com/topic/khoya/recipes|title=Khoya Dishes - Khoya Recipes - NDTV Food|website=food.ndtv.com}}</ref>
*Naan Roti stuffed with Khoya/Khawa is a speciality of the Muslim bakers of Bangalore.
*Cream Bell Ice Creams of India sells an Ice Cream brand called Royal Rajwadi that contains thick layers of cold pressed Mawa covered thin layer of Indian Kulfi Ice Cream
* Homemade [http://vaamcooking.com/instant-khoya-recipe-milk-powder-khoya-homemade-instant-mawa/ Instant Khoya with milkpowder]

==See also==
* {{annotated link|Chhena}}
* {{annotated link|List of water buffalo cheeses}}

==References==
{{Reflist}}

==External links==
* [http://www.fao.org/docrep/003/t0251e/T0251E05.htm FAO document discussing many dairy products including khoa]

[[Category:Punjabi cuisine]]
[[Category:Nepalese cuisine]]
[[Category:Indian dairy products]]

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Khoa