Known As: Khoya; Khawa; Mawa; Khowa
Appearance: Khoya is a solid, often crumbly dairy product that ranges in color from white to pale cream. It is typically sold in blocks or crumbled, and its texture can vary from slightly granular to smooth, depending on how it was prepared.
Texture: Khoya has a dense, rich texture that can be either crumbly or creamy. It is made by simmering milk until it thickens and reduces, leaving behind a concentrated form of milk solids. The texture is similar to that of a thick, creamy cheese.
Flavor: Khoya has a rich, caramelized milk flavor with a slightly nutty undertone due to the cooking process. Its flavor is somewhat sweet and rich, which complements a wide range of sweets and desserts.
Nutritional Content: Khoya is rich in calories, protein, and fat, as it is made from reduced milk. It contains significant amounts of calcium and other minerals. Due to its concentrated nature, it has a higher fat content compared to regular milk or paneer.
Culinary Uses: Khoya is a key ingredient in many Indian sweets and desserts. It’s used to make popular dishes like Gulab Jamun, Barfi, and Peda. It adds a creamy texture and rich flavor to these sweets. Khoya can also be used in savory dishes to add a rich, creamy component.
Preparation: To make khoya, milk is simmered over low heat for several hours until most of the water content evaporates, leaving behind thickened milk solids. The resulting mixture is then cooled and can be crumbled or pressed into blocks. Homemade khoya can be customized in texture by varying the cooking time and stirring method.
Storage: Fresh khoya should be stored in the refrigerator and used within a week. It can also be frozen for longer storage, though freezing might alter its texture slightly. When ready to use, it should be thawed in the refrigerator and used as desired.
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