What is Kho?

is a type of cheese from India. It is dry than Ricotta cheese and often forms the base of sweet foods such as Gulab Jamun and Laddoo. In some parts of India it is also called Khoya and in other areas, especially in the pandjab, it is called Mawa. Traditional KHOA is made of whole milk and is white or light yellow. It comes in three basic forms: Batti, Chickna and Daan-E-Daar.

All forms of KHOA are on the basis of milk and can be made of cow's milk and water buffalo. A combination of condensed milk, powder milk and a strong cream can also be used to create KHOA. Traditional Khoa is made of only whole milk. It is cooked in karahi, which is a type of wok used in Indian cuisine. The milk is slowly allowed to coagulate on low heat to not burn. This means that Batti can be inverted into any dough or grated like otrbed cheeses. Housing and lack of moisture found in Batti is good for Indian meals such as Gulab Jamun and Laddoo. Gulab jamun is a ball of tightthe one that was deeply fried and soaked in sweet rose water or honey.

The alternative method for making Batti is to mix condensed milk with powder milk. In this method, powder milk is first inserted into a bowl and then the condensed milk is slowly mixed to form a hard dough. The dough can then be cut and frozen before use.

Daan-e-Daar Khoa is the middle form of cheese. This is also called Danidar. This one is damp than Batti, but also dry than chickna. It is usually used for Kalacand, a dessert made of Daan-E-Daar, cottage cheese, sugar and nuts. Daan-E-Daar can be made by removing cooked milk from karahi before it is too dry.

Another method includes mixing powder milk, condensed milk and double cream. The three ingredients are mixed together, then heated in the oven or microwave. The mixture is then mixed or cut into pieces and warms a second time.

Chickna, which is also called DHAP, is a damp form of Khoa. It can be prepared simply by removing a mixture of milk from karahi earlier than with batti or daan-e-gar. It can also be made by creating a damp Daan-E-Daar mold with a higher cream or a condensed milk powder ratio. Chickna Khoa is used for foods such as Gulab Jamun and Halwa. Halwa is the type of Indian Fondan.