Khoya is milk that is evaporated to a solid consistency by thickening it. It is often prepared at home, but is also available in the market. It is used to make both savory as well as sweet dishes and desserts. It has a slightly oily or granular texture, and a rich nutty flavor. It is prepared by boiling and reducing the milk to a semi-solid stage.
Types and Usage
There are different types of khoya depending on the use of ingredients and moisture content.
Hard khoya, or batti khoya is the hardest and contains 50% moisture. It can be grated like cheese and is used mainly to make Indian sweets like burfis and ladoos.
Granulated or daanedar khoya is made by curdling the milk before evaporating it. Its consistency is between batti and chikna khoya. It is most commonly known for making an Indian sweet called kalakand. Khoya is also added to Indian dishes like shahi paneer to thicken it and increase the taste.
Nutritional Value
1. Most of its benefits are similar to that of milk. Like any other dairy product, khoya is very good for strengthening the bones and teeth as it rich in calcium.
2. Presence of riboflavin makes khoya an essential source of Vitamin B. Therefore it is good for a healthy immune system, energy production and maintenance of healthy hair and skin.
3. It is also a good source of vitamin D that helps optimize calcium metabolism and vitamin K that helps blood to clot normally, preventing type 2 diabetes, high blood pressure and heart attack.