Khoya

Khoya

Khoa (también denominado khawa o mawa) es un producto lácteo elaborado al calentar leche en una sartén y que se condense por evaporación. En occidente se conoce a este producto como ricota. Una concentración de leche de un quinto de su volumen inicial es normal en la producción de khoa. El Khoa se emplea como base de una amplia variedad de dulces en la cocina india (como por ejemplo el Gulab jamun). Su producción tienen mucha tradición e historia y su popularidad llega hasta el punto que se suelen producir cerca de 600,000 toneladas métricas anualmente en la India para dar soporte al consumo que se hace de él. El Khoa se elabora de leche de vaca y de búfalo (Bubalus bubalis).

Características

El Khoa posee un color que va desde el blanco hasta el amarillo pálido. El Khoa se prepara en invierno y se almacena para su consumo posterior en verano y puede adquirir en su superficie exterior un moho verdoso. Cuando se reserva el khoa se denomina hariyali (verde khoa) y se emplea en la elaboración de los gulabjamun.

Véase también

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