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Khoa is basically the dehydrated form of milk that is achieved by continuous heating and stirring of milk. Milk is heated and stirred up to such a stage that it becomes a pale yellow or white semi-solid. After this the semi-solid mass is cooled and it emerges in the form of solid Khoa. It’s high in fat and very delectable to eat. Some people just sweeten it with sugar and eat it to their fill. This is the practice especially in some rural areas. Otherwise it is used in an enormous variety of sweets, both indigenous and foreign.

Khoa can be of various types depending upon the moisture content in it. Three forms of Khoa are widely recognized in India.

Pindi Khoa: This is the hardest form of Khoa and has the least moisture content by weight (about 35%). Sometimes it’s even aged for long periods of time (extending to even one year) and thus develops a special aroma that is much liked by the common people.

Chikna or Dhap ka Khoa: Chikna in Hindi means ‘smooth and slippery’ and as the name suggests this form of Khoa has greater moisture content (to the tune of 44%) and is best suited for making soft sweets like ‘gulabjamuns’ and ‘halwa’.

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