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 karahi for several hours, over a medium fire. The gradual vaporization of its water content leaves coagulated solids in milk, which is khoa. The ideal temperature to avoid scorching is 175–180°F (about 80°C). Another quick way of making khoa is to add full fat milk powder to skimmed milk and mixing and heating until it becomes thick. This may, however, not have the same characteristics as traditionally made khoa.
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