Khoa is a dry cheese from India used in sweet dishes like gulab jamun and laddoo. It comes in three forms: batti, chickna, and daan-e-daar, made from whole milk or a combination of condensed milk, dry milk, and thick cream.
Khoa is a type of cheese from India. It is drier than cottage cheese and often forms the basis of sweet dishes such as gulab jamun and laddoo. In some parts of India, it is also called khoya, and in other areas, especially Punjab, it is called mawa. Traditional khoa is made with whole milk and is white or light yellow in color. It comes in three basic forms: batti, chickna and daan-e-daar.
All forms of khoa are milk based and can be made from cow and water buffalo milk. A combination of condensed milk, dry milk and thick cream can also be used to make khoa. Traditional khoa is made with whole milk only. It is simmered in a karahi, which is a type of wok used in Indian cooking. The milk is left to coagulate slowly over medium heat so that it does not burn.
Batti khoa, also called pindi, is made by simmering milk until it becomes very dry. This means that batti can be rolled into some kind of dough or grated like other hard cheeses. The hardness and lack of moisture found in batti make it good for Indian dishes like gulab jamun and laddoo. Gulab jamun is a ball of dough fried and dipped in sweetened rose water or honey.
An alternative method of making batti is to mix condensed milk with powdered milk. In this method, the powdered milk is first placed in a bowl and then the condensed milk is slowly mixed to create a stiff dough. The dough can then be cut and frozen before use.
Daan-e-daar khoa is a medium form of the cheese. It is also called danedar. This is wetter than batti, but also drier than chickna. It is usually used for Kalakand which is a dessert made from daan-e-daar, cottage cheese, sugar and nuts. Daan-e-daar can be made by removing the boiling milk from the karahi before it gets too dry.
Another method includes mixing powdered milk, condensed milk and double cream. The three ingredients are mixed together, then heated in an oven or microwave. The mixture is then stirred or cut into pieces and heated a second time.
Chickna, which is also called dhap, is the wet form of the khoa. It can be made by simply removing the milk mixture from the karahi before using batti or daan-e-daar. It can also be made by making a moist form of daan-e-daar with a higher creamer or condensed milk to powdered milk ratio. Chickna khoa is used for dishes like gulab jamun and halwa. A halwa is a type of Indian fudge.
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