Khoa, khoya, khowa or mawa[1] is a dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh 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.[2] It is made up of whole milk instead of whey. Palakova, a delectable Indian sweet, holds a cherished place in the hearts and palates of connoisseurs of Indian cuisine. With its rich history, exquisite taste, and cultural significance, Palakova captivates food enthusiasts worldwide.[3]
Khuwa,maua
khuwa
Alternative names
Khoa khoya, koa, kova, maua, khowa, khuwa, khava, khuaa,kurauni, mawa
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 80 °C (180 °F).[4] 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.
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 khoa is thoroughly cooked, e.g., gulab jamun.[citation needed] With the advent of refrigeration, the production of hariyali is rare.
Khoa is classified into different types, based on moisture content. Different types of khoa 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.[4]
Chikna ("slippery" or "squishy") khoa has 50% moisture.[4]
Daanedaar is a grainy variety. The milk is coagulated with an acid during the simmering; it has a moderate moisture content.[4] It is used for preparing kalakand, gourd barfi and other sweets.[5]
Pindi, dry khoa, is used for preparing barfi and peda.[5]
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-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 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.
Gujia, a sweet, fried dumpling stuffed with khoa and nuts. A very popular sweet usually prepared in Holi.
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 Indian dishes like khoya paneer, makhmali kofte and khoya matar.[6]
Naan roti stuffed with khoa is a speciality of the 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 in a thin layer of Indian Kulfi ice cream.
See alsoedit
Chhena – Type of cheese curds originating in India
FAO document discussing many dairy products including khoa
January 01, 1970
khoa, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, march, 2013, learn, w. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Khoa news newspapers books scholar JSTOR March 2013 Learn how and when to remove this message Khoa khoya khowa or mawa 1 is a dairy food widely used in the cuisines of the Indian subcontinent encompassing India Nepal Bangladesh 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 2 It is made up of whole milk instead of whey Palakova a delectable Indian sweet holds a cherished place in the hearts and palates of connoisseurs of Indian cuisine With its rich history exquisite taste and cultural significance Palakova captivates food enthusiasts worldwide 3 Khuwa mauakhuwaAlternative namesKhoa khoya koa kova maua khowa khuwa khava khuaa kurauni mawaPlace of originIndian SubcontinentRegion or stateIndian SubcontinentAssociated cuisineIndia Bangladesh Pakistan NepalMain ingredientsMilkSimilar dishesKheer Media Khuwa maua Contents 1 Preparation 2 Types 3 Uses 4 See also 5 References 6 External linksPreparation edit nbsp 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 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 80 C 180 F 4 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 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 khoa is thoroughly cooked e g gulab jamun citation needed With the advent of refrigeration the production of hariyali is rare Types edit nbsp Milk Khoa in Mysore India Khoa is classified into different types based on moisture content Different types of khoa 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 4 Chikna slippery or squishy khoa has 50 moisture 4 Daanedaar is a grainy variety The milk is coagulated with an acid during the simmering it has a moderate moisture content 4 It is used for preparing kalakand gourd barfi and other sweets 5 Pindi dry khoa is used for preparing barfi and peda 5 Dhap a less dried version is used for preparing gulab jamun and pantua 5 Uses edit nbsp Assortment of Mithai Peda barfi and Sandesh made of khoa sugar and various flavorings in 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 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 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 Gujia a sweet fried dumpling stuffed with khoa and nuts A very popular sweet usually prepared in Holi 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 Indian dishes like khoya paneer makhmali kofte and khoya matar 6 Naan roti stuffed with khoa is a speciality of the 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 in a thin layer of Indian Kulfi ice cream See also editChhena Type of cheese curds originating in India List of water buffalo cheesesReferences edit Tadka Zayka Ka Easy Sweets and Snacks Recipes Zayka Ka Tadka indiacurry com Fuzzy Math for reducing milk Archived 2007 10 12 at the Wayback Machine Retrieved 2008 02 24 palakova Nihuusravee a b c d indiacurry com Making khoya mawa Recipe Archived 2007 10 12 at the Wayback Machine Retrieved 2008 02 24 a b c SN Mahindru 2009 Milk amp Milk Products APH p 23 ISBN 978 81 313 0414 3 Khoya Dishes Khoya Recipes NDTV Food food ndtv com External links editFAO document discussing many dairy products including khoa Retrieved from https en wikipedia org w index php title Khoa amp oldid 1220863212, wikipedia, wiki, book, books, library,
