208:
279:
169:
25:
325:(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 khoa 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.
184:
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 80 °C (180 °F). Another quick way of making khoa is to
341:
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
225:, 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.
188:
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
371:
Cream Bell Ice Creams of India sells an ice cream brand called Royal
Rajwadi that contains thick layers of cold-pressed mawa covered in a thin layer of Indian Kulfi ice cream.
185:
add full-fat milk powder to skimmed milk and mixing and heating it until it becomes thick. This may, however, not have the same characteristics as traditionally made khoa.
156:. 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
319:, also a round ball sweet made from khoa and then deep-fried and soaked in rose-flavoured sugar or honey syrup. A very popular Indian sweet.
237:
is a grainy variety. The milk is coagulated with an acid during the simmering; it has a moderate moisture content. It is used for preparing
427:
218:
Khoa is classified into different types, based on moisture content. Different types of khoa are used for different preparations.
176:
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
487:
454:
313:
is sweetened khoa formed into balls or thick disks (like patties) with flavourings such as saffron and/or cardamom added.
283:
137:
108:
408:
89:
61:
549:
46:
387:
68:
559:
554:
75:
544:
539:
295:
57:
35:
331:, a sweet, fried dumpling stuffed with khoa and nuts. A very popular sweet usually prepared in
477:
42:
180:. About 600,000 metric tons are produced annually in India. Khoa is made from both cow and
424:
207:
8:
149:
278:
483:
153:
524:
181:
145:
82:
458:
431:
451:
193:(green khoa) and is used in recipes where the khoa is thoroughly cooked, e.g.,
141:
533:
299:
212:
177:
503:
362:
316:
262:
195:
199:. With the advent of refrigeration, the production of hariyali is rare.
368:
Naan roti stuffed with khoa is a speciality of the bakers of
Bangalore.
351:
355:
168:
24:
343:
238:
347:
157:
381:
266:
338:
328:
322:
310:
291:
248:
332:
287:
252:
525:
FAO document discussing many dairy products including khoa
49:. Unsourced material may be challenged and removed.
384: – Type of cheese curds originating in India
531:
231:("slippery" or "squishy") khoa has 50% moisture.
160:. It is made up of whole milk instead of whey.
298:made of khoa, sugar and various flavorings in
261:, a less dried version, is used for preparing
475:
504:"Khoya Dishes – Khoya Recipes – NDTV Food"
471:
469:
467:
306:Khoa is used in various types of sweets:
109:Learn how and when to remove this message
446:
444:
442:
440:
277:
206:
167:
464:
532:
437:
361:Main course north Indian dishes like
47:adding citations to reliable sources
18:
138:cuisines of the Indian subcontinent
136:is a dairy food widely used in the
13:
247:, dry khoa, is used for preparing
14:
571:
518:
406:
365:, makhmali kofte and khoya matar.
23:
241:, gourd barfi and other sweets.
34:needs additional citations for
496:
417:
410:Easy Sweets and Snacks Recipes
400:
163:
1:
393:
388:List of water buffalo cheeses
425:Fuzzy Math for reducing milk
7:
375:
10:
576:
350:, and flavorings such as
479:Milk & Milk Products
452:Making khoya mawa Recipe
202:
273:
303:
215:
173:
550:Indian dairy products
461:Retrieved 2008-02-24.
434:Retrieved 2008-02-24.
281:
210:
172:Khuwa vendor in Nepal
171:
476:SN Mahindru (2009).
43:improve this article
560:Bangladeshi cuisine
482:. APH. p. 23.
457:2007-10-12 at the
430:2007-10-12 at the
304:
216:
174:
555:Pakistani cuisine
489:978-81-313-0414-3
413:. Zayka Ka Tadka.
407:Tadka, Zayka Ka.
119:
118:
111:
93:
16:Indian dairy food
567:
545:Nepalese cuisine
512:
511:
500:
494:
493:
473:
462:
448:
435:
421:
415:
414:
404:
114:
107:
103:
100:
94:
92:
51:
27:
19:
575:
574:
570:
569:
568:
566:
565:
564:
540:Punjabi cuisine
530:
529:
521:
516:
515:
502:
501:
497:
490:
474:
465:
459:Wayback Machine
450:indiacurry.com
449:
438:
432:Wayback Machine
423:indiacurry.com
422:
418:
405:
401:
396:
378:
276:
205:
166:
140:, encompassing
115:
104:
98:
95:
52:
50:
40:
28:
17:
12:
11:
5:
573:
563:
562:
557:
552:
547:
542:
528:
527:
520:
519:External links
517:
514:
513:
495:
488:
463:
436:
416:
398:
397:
395:
392:
391:
390:
385:
377:
374:
373:
372:
369:
366:
359:
336:
326:
320:
314:
282:Assortment of
275:
272:
271:
270:
256:
242:
232:
226:
204:
201:
165:
162:
117:
116:
31:
29:
22:
15:
9:
6:
4:
3:
2:
572:
561:
558:
556:
553:
551:
548:
546:
543:
541:
538:
537:
535:
526:
523:
522:
509:
508:food.ndtv.com
505:
499:
491:
485:
481:
480:
472:
470:
468:
460:
456:
453:
447:
445:
443:
441:
433:
429:
426:
420:
412:
411:
403:
399:
389:
386:
383:
380:
379:
370:
367:
364:
360:
357:
353:
349:
345:
340:
337:
334:
330:
327:
324:
321:
318:
315:
312:
309:
308:
307:
301:
300:Mumbai, India
297:
293:
289:
285:
280:
268:
264:
260:
257:
254:
250:
246:
243:
240:
236:
233:
230:
227:
224:
221:
220:
219:
214:
213:Mysore, India
211:Milk Khoa in
209:
200:
198:
197:
192:
186:
183:
182:water buffalo
179:
178:Indian sweets
170:
161:
159:
155:
151:
147:
143:
139:
135:
131:
127:
123:
113:
110:
102:
91:
88:
84:
81:
77:
74:
70:
67:
63:
60: –
59:
55:
54:Find sources:
48:
44:
38:
37:
32:This article
30:
26:
21:
20:
507:
498:
478:
419:
409:
402:
363:khoya paneer
305:
258:
244:
234:
228:
222:
217:
194:
190:
187:
175:
133:
129:
125:
121:
120:
105:
96:
86:
79:
72:
65:
53:
41:Please help
36:verification
33:
317:Gulab jamun
263:gulab jamun
196:gulab jamun
164:Preparation
534:Categories
394:References
352:rose water
150:Bangladesh
99:March 2013
69:newspapers
356:screwpine
235:Daanedaar
455:Archived
428:Archived
376:See also
346:and/ or
344:cardamom
239:kalakand
191:hariyali
154:Pakistan
348:saffron
296:Sandesh
158:ricotta
83:scholar
486:
382:Chhena
284:Mithai
267:pantua
229:Chikna
85:
78:
71:
64:
58:"Khoa"
56:
339:Halwa
329:Gujia
323:Barfi
311:Pedha
292:barfi
249:barfi
245:Pindi
223:Batti
203:Types
146:Nepal
142:India
130:khowa
126:khoya
90:JSTOR
76:books
484:ISBN
354:and
333:Holi
294:and
288:Peda
274:Uses
265:and
259:Dhap
253:peda
251:and
152:and
134:mawa
122:Khoa
62:news
132:or
45:by
536::
506:.
466:^
439:^
290:,
286::
148:,
144:,
128:,
124:,
510:.
492:.
358:.
335:.
302:.
269:.
255:.
112:)
106:(
101:)
97:(
87:·
80:·
73:·
66:·
39:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
