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). Another quick way of making khoa is to add full fat milk powder to skimmed milk and mixing and heating 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 …
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 water 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 khoya 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 dumpling stuffed with khoa.
Halwa is essentially a fudge made by adding khoa t…