Khoa

Khoa is a dairy product widely used in the cuisines of the Indian subcontinent, encompassing India, Pakistan, Nepal, and Bangladesh. It is made of either dried whole milk or milk thickened by heating in an open iron pan.

Production

The production of Khoa involves simmering milk in an open pan for several hours, over a medium fire, until the water in the milk evaporates and only the milk solids remain. This process gives Khoa its distinctive caramelized flavor and brown color.

Types of Khoa

There are several types of Khoa, depending on the use of the product in dishes or sweets. The main types include:

• Hard Khoa: This type is used in making Indian sweets, such as Barfi and Pedha.
• Soft Khoa: This type is used in dishes that require a soft texture, such as Halwa.
• Granulated Khoa: This type is used in dishes that require a granulated texture, such as Kalakand.

Uses

Khoa is used as a base for a wide variety of Indian sweets. It is also used in certain savory dishes, such as in a version of the dish Khichdi.

Health Benefits

Khoa is rich in protein and calcium, making it a healthy addition to the diet. However, due to its high fat content, it should be consumed in moderation.

See Also

• Milk
• Indian Cuisine
• Dairy Products

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