Slightly Oily And Granular Texture Rich Nutty Flavor Khoa/ Khawa Age Group: Children

Khoa is a dairy meal popular in Indian subcontinent cuisines, including India, Nepal, Bangladesh, and Pakistan. It's created using either dried whole milk or milk that's been thickened in an open iron pan. khoa is a heat-coagulated milk product made from buffalo, cow, sheep, and goat milk or a combination of these milk. Except for the addition of citric acid in Danedar khoa, it must not contain any non-milk ingredients. Khoya is dried evaporated milk solids, also known as mawa or khoa. In a huge iron Kadai, the milk is slowly boiled until all of the moisture evaporates and reduces to solids. Almost all sweets in Indian cooking, particularly in northern India, are made using khoya. Paneer has a mild, milky flavor, while khoya has a deep, nutty flavor. Because it is high in calcium, khoya is excellent for strengthening bones and teeth. Because khoya contains riboflavin, it is an important source of Vitamin B. As a result, it benefits a healthy immune system, and energy production, It has a slightly greasy and gritty texture, as well as a rich, nutty flavor because it is thickened milk that has been evaporated to a solid form.