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Khoa
 | This article needs additional citations for verification. (March 2013) |
 Khoa vendor in Nepal | |
| Alternative names | Khoya, Khowa, Mawa |
|---|---|
| Type | Dairy product |
| Course | Dessert, Main ingredient for sweets |
| Place of origin | Indian subcontinent |
| Region or state | South Asia (India, Nepal, Bangladesh, Pakistan) |
| Associated cuisine | Indian, Nepalese, Pakistani, Bangladeshi |
| Created by | Traditional |
| Main ingredients | Whole milk |
| Variations | Batti, Chikna, Daanedaar, Pindi, Dhap |
| Approximately 315 per 100g kcal | |
Khoa, khoya, khowa or mawa[1] is a dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh, Punjab, 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.
- ^ 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.
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