INTRODUCTION:
khoya or mawa is a dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is made up of whole milk instead of whey. Khoya is 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.
NUTRITIONAL VALUE:
It has higher nutritive value (about 458 KCal/100 g). Further, concentration of milk solid also makes it a rich source of proteins, minerals.
USAGE:
Khoya is chiefly used in preparation of a variety of sweets in Pakistan & Indian. It is also used as a topping for many kinds of halwas. Khoya mixed with powdered sugar, grated coconut, spices and dry fruits is also used as a filling. Khoa is used for direct consumption after mixing with sugar.
STORAGE:
Cool the khoya / mawa completely and store it in a air tight glass jar in the fridge for 1 week. Generally, khoa has shelf life of 2-3 days at room temperature and for a week under refrigerated storage conditions when packed in parchment paper and paper board box.
