Khoa is a milk food, made of either dried whole milk or milk thickened by heating milk in an open iron pan.
It 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, and daan-e-daar. Batti, meaning “rock,” has 50% moisture by weight and is the hardest of the three types; it can be grated like cheese. It can be aged for up to a year, during which it develops a unique aroma and a mouldy outer surface. Chickna (“slippery” or “squishy”) khoya has 80% moisture. For daan-e-daar, the milk is coagulated with an acid during the simmering and has moderate moisture content. Different Khoya is used for different preparation.
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 is produced annually in India. Khoa is made from both cow and water buffalo milk.
Khoa is normally white or pale yellow. Khoa prepared in the winter may be saved for use in the summer and may acquire a green tinge and grainier texture from a surface mould. This is called hariyali (green khoya) and is used to make gulab jamun.
Khoa is made by simmering milk in an iron karahi for several hours, over a medium fire. The gradual vaporization of its water content leaves coagulated solids in milk, which is khoa. 175–180°F (about 80°C) is ideal temperature to avoid boiling and to minimize scorching. Other quick way of making khoa is to continue mixing full fat milk powder to skimmed milk until it becomes khoa. khoa is the name of king
Khoya is used in various types of sweets such as pedha (penda in Gujarati), barfi (or burfi) and halwa.