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Indian chefs making Khoa or mawa or Khoya at a sweet shop in Ludhiana, Punjab. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is lower in moisture than typical fresh cheeses such as ricotta. Preparation: A concentration of milk to one-fifth volume is normal in the production of khoa. Khoa is used as the base for a wide variety of Indian sweets. About 600,000 metric tons are produced annually in India. Khoa is made from both cow and water buffalo milk. Khoa is normally white or pale yellow. If prepared in the winter, it may be saved for use in the summer, and may acquire a green tinge and grainier texture from a surface mould. This is called hariyali (green khoa) and is used to make gulab jamun. Khoa is made by simmering full-fat milk in an iron k
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