Khova is a dairy item, starting from the Indian subcontinent, generally utilized in the cooking styles of the Indian subcontinent, enveloping India, Nepal, Bangladesh and Pakistan. It is made of either dried entire milk or milk thickened by warming in an open iron container. It is lower in dampness than ordinary new cheeses, for example, ricotta.
A convergence of milk to one-fifth volume is typical in the creation of khoa. Khoa is utilized as the base for a wide assortment of Indian desserts. Around 600,000 metric tons are delivered every year in India. Khoa is produced using both bovine and water wild ox milk. Khoa is made by stewing full-fat milk in a huge, shallow iron search for gold hours over a medium fire.
The progressive dissipation of its water substance leaves just the milk solids. The perfect temperature to abstain from searing is around 80 °C (180 °F).Another brisk method for making khoa is to add full fat milk powder to skimmed milk and blending and warming until it turns out to be thick. This may, be that as it may, not have indistinguishable qualities from customarily made khoa.
Khoa is regularly white or light yellow. Whenever arranged in the winter, it might be put something aside for use in the late spring, and may obtain a green tinge and grainier surface from an innocuous surface form. This is called hariyali (green khoa) and is utilized in plans where the khoya is completely cooked, e.g., gulab jamun. With the coming of refrigeration, the creation of hariyali is uncommon.
Khova or Khoya or Mawa or Khoa, is the name of the dairy product made by heating milk until it thickens into a solid dried form.
Khova is a very unique product to the Indian subcontinent and is used as a main ingredient in many Indian desserts like Gulab Jamun, Barfi etc.
Since Khova is milk solids it has all the milk nutrients like Vitamin D, Vitamin B, Phosphorous etc. Intact. Saraswati Dairy prepares fresh Khova from our whole milk and promises the tastiest Khova that can make your desserts delecious.