Khoa
Khoa
Khoa (pronunciation: /kʰoʊ.ɑː/), also known as khoya or mawa, is a dairy product widely used in South Asian cuisine. The product is made of either dried whole milk or milk thickened by heating in an open iron pan.
Etymology
The term "Khoa" is derived from the Hindi word 'Khoya', which means 'lost' in English. This is in reference to the milk 'losing' its moisture during the cooking process.
Production
Khoa is traditionally 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 (176°F). Another quicker process is to use a microwave oven, where the milk is boiled and reduced to a semi-solid stage.
Uses
Khoa is used in various types of desserts in the Indian subcontinent including Peda, Gulab Jamun, and Barfi. It is also used in traditional Indian and Pakistani cooking, in dishes like Karachi Halwa and Makhani.
Related Terms
- Milk: A nutrient-rich liquid food produced by the mammary glands of mammals.
- Dairy Product: Food produced from the milk of mammals.
- Indian Cuisine: Traditional foods and dishes of India, characterized by the extensive use of various spices, herbs, and other vegetables.
- Pakistani Cuisine: Traditional foods and dishes of Pakistan, characterized by the extensive use of meat, wheat, and rice.
External links
- Medical encyclopedia article on Khoa
- Wikipedia's article - Khoa
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