khoa
Sign in to saveAlso known as khoya, mawa
Khoa, khoya, khowa or mawa is a soft cheese widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, and 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. It is made from whole milk instead of whey.
Key facts
- Food.name
- Khoa
- Food.image
- Khuwa vendor nepal.JPG
- Food.image_size
- 250px
- Food.caption
- Khoa vendor in Nepal
- Food.alternate_name
- Khoya, khowa, teeyagaundi mawa
- Food.country
- Indian subcontinent
- Food.region
- South Asia (India, Nepal, Pakistan)
- Food.type
- Cheese
- Food.course
- Dessert, main ingredient for sweets
- Food.main_ingredient
- Whole milk
- Food.calories
- Approximately 1318 kJ (315 kcal) per 100 g
- Food.variations
- Batti, chikna, daanedaar, pindi, dhap
- Food.national_cuisine
- Indian, Nepalese, Pakistani.
- Food.no_recipes
- yes
- Food.no_commons
- yes
via Wikipedia infobox
Wikidata facts
- Image
- Khoya.JPG
Show 1 more fact
- Commons category
- Khoa
Sources (3)
via Wikidata · CC0
~4 min read
Article
6 sectionsContents
- Preparation
- Types
- Uses
- See also
- References
- External links
Khoa, khoya, khowa or mawa is a soft cheese widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, and 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. It is made from whole milk instead of whey.
==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 are produced annually in India. Khoa is made from both cow and 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 . Another quick way of making khoa is to 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.