Khoya
By: Anonymous

About

Khoa is a doughy, granular dairy product made from either dried whole milk or milk thickened by heating in an iron pan; it's more a milk product than a typical cheese. Khoa is similar to ricotta cheese, but lower in moisture and made from whole milk instead of whey. 
There are three types of khoya: batti, chickna (chikna), and daan-e-daar. Batti is very hard and can be grated. Chickna Khoa has about 80%% mositure and is made by slowly cooking milk, uncovered. Daan-e-daar is made using an acid to coagulate the milk.

Information
Other names: Khoa, Mawa, Khoya, Khoya Cheese
Translations: Khoa Siers, Khoa Sūriai, Khoa Brânză, Khoa sira, Khoa Kaas, Khoa पनीर, Khoa Queijo, Хоа сыра, Khoa Τυρί, خوا الجبن, Khoa 치즈, Khoa Sýry, Khoa Keju, 夸奶酪, Khoa Formatge, Khoa Sir, Khoa Syry, Khoa Formaggio, Khoa גבינה, Khoa Ost, Кхоа сир, Khoaチーズ, Khoa fromage, Khoa Queso, Хоа сиру, Khoa Juusto, Khoa сирене


Physical Description
Milk solids obtained by evaporating milk on a flate and  broad bottom karahi on medium to high flame. During preparation irom spatulla is used to avoid burning or sticking to the pan.
Mostly used in Sweetmeat preparation like Qalaqand, Barfi.
Colors: white to yellowish


Tasting Notes
Flavors: sweet
Mouthfeel: Sweet


Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Check its freshness
Buying: sweetmeats shops