Khoa (food)
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Khoa (also khawa or mawa) is a dairy product created by heating milk in an open iron pan to evaporate and condense it. It is more commonly known as Ricotta Cheese in the west. 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. It has a long history there and about 600,000 metric tons is produced annually in India. Khoa is made from both cow's milk and water buffalo milk.
Khoa is normally white or pale yellow. Khoa prepared in the winter may be saved for use in the summer and may acquire a green tinge and grainier texture from a surface mold. This is called hariyali (green khoa) and used to make gulabjamun.
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khoa is also used in pakistan cotain large amount of fats and good source of energy. ('javed iqbal gondal from sargodha punjab pakistan')
