A serving of khoya on a plate. A street vendor in Kathmandu sells a type of khuwa similar to cottage cheese. The sweetest barfi is based on khoa. The pinni is made with atta (wheat flour), khoya (thickened milk) and nuts
Khoya (also called khoa, khawa or mawa) is a dairy product made by heating milk in a frying pan until it is condensed by evaporation. In khoya production a milk concentration of one fifth of its initial volume is normal. Khoya is used as the basis of a wide variety of sweets in Indian cuisine (such as gulab-yamun).
Its production has a lot of tradition and its popularity reaches the point that annually in India usually produce about 600 000 tons to support the consumption that is made of it. Traditionally khoya is made from cow's milk, but Muslims can make it with buffalo milk (Bubalus bubalis). characteristics
The khoya has a color ranging from white to pale yellow. The khoya is prepared in winter and stored for later consumption in summer and can acquire on the outside surface a greenish mold. When reserved khoya is called hariyali (or khoa green) and is used in the making of gulab-yamun.
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