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khoya
khoya
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Rs.1,499.00 PKR
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Rs.1,499.00 PKR
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Khoa (or khoya/mawa) is a, thick, heat-desiccated milk product widely used in South Asian cuisine (India, Pakistan, Nepal) as a base for sweets. It is made by slowly reducing whole milk in an open pan until it reaches a solid, soft paste-like consistency. It is rich in fat and protein.
Key Details:
- Production: Approximately 1 kg of khoa is produced from 5 kg of milk, usually using buffalo milk for a whiter, higher-yielding product.
- Appearance/Texture: White to creamy yellow with a slightly oily, grainy texture and a rich, nutty flavor.
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Types:
- Pindi: Thick and solid, used for barfi and peda.
- Dhap: Softer, used for gulab jamun.
- Danedar: Granular, used for Kalakand.
- Uses: Primary ingredient in traditional Indian sweets (peda, barfi, milk cake) and some savory gravies.
- Storage: Perishable, with a shelf life of 3–5 days at ambient temperatures, up to 10 days in refrigerators.
