A2 Milk Khoya is a type of cheese produced in India. It is drier than ricotta cheese and is frequently used as a base for sweet dishes, for example, Gulab Jamun and ladoo. In certain parts of India, it is called khoa, and in different regions, most eminently the Punjab, it is called Mawa. Traditional khoya is produced using A2 whole milk and is white or a light yellow. It comes in three basic forms: daan-e-daar, chickna, and batti.
What is A2 Milk Khoya?
A2 milk khoya, also known as khoa or Mawa, is dried evaporated milk solids. In the making process of khoya, the milk is gradually stewed in a huge iron Kadhai till all its moisture evaporates and it takes a solid form. In Indian cooking, particularly in northern parts of India, khoya/Mawa is widely used as a base for almost all desserts. It is drier than ricotta cheese and is frequently used as a base for sweet dishes, for example, Gulab Jamun and ladoo. In certain parts of India, it is called khoa, and in different regions, most eminently the Punjab, it is called Mawa. Traditional khoya is produced using A2 whole milk and is white or a light yellow. It comes in three basic forms: daan-e-daar, chickna, and batti. Depending upon the type of khoya, which can go from being hard to soft to granular, they have been utilized accordingly in sweets. A2 milk khoya is likewise added to various curry recipes.
Khoya Production in Different Parts of India
Today, the entire khoa/khoya production may be evaluated at over 300 million kg, esteemed at Rs 300 crores at the current rates. The preparation and use of khoa are enclosed mostly to the northern as well as western regions of the country. By far, the most considerable amount is contributed by Uttar Pradesh, where nearly 36 per cent of the country’s total khoya production takes place.
All types of khoya are milk-based and can be produced using both cow milk and buffalo milk. A mixture of condensed milk, powdered milk, and thick cream can likewise be utilized to make khoya. Traditional A2 milk khoya is produced using just A2 whole milk. It is stewed in a kadhai, which is a sort of wok utilized in Indian cuisine. The milk is permitted to gradually coagulate at medium intensity, so it doesn’t burn.
A2 Milk Khoya and its Different Names
A2 milk khoya/Mawa is a concentrated whole milk item produced by open container condensing of milk under climatic pressure. Indian dairy farms produce around 132.4 million tons of milk every year. Around half of the milk delivered is converted over completely to traditional Indian dairy items. A2 milk khoya, a heat-parched native Indian dairy item, is the primary base for the many sweet items. Around 7% of milk produced in India is switched over completely to khoya. Khoya is also known as khoa, kava, and Mawa. Desserts made from khoya are essentially Gulab Jamun, Kala Jamun, Kalakand, barfi, and so on.
As per Food Safety and Standard Regulations 2011, A2 milk khoya, by whatever variety of names it is sold as Pindi, Danedar, Dhap, Mawa, or Kava, implies the item obtained from cow or buffalo or goat or sheep milk or milk solids or a mix thereof by rapid drying. The milk fat content should not be under 30% on a dry weight basis of the finished item. It might contain citric acid but not more than 0.1 per cent by weight. It will be free from added starch, added sugar, and added colour matter.
As per the Bureau of Indian principles, A2 milk khoya is a heat coagulated milk item obtained by partial dehydration of milk of buffalo, cow, sheep, and goat or their admixture. A2 milk of these animals will not contain any ingredient foreign to milk except the addition of citric acid in Danedar khoya.
Types of A2 Milk Khoya
Three principal types/varieties of A2 milk khoya, viz., Pindi, Dhap, and Danedar, are received in Delhi, which is the biggest khoya market centre in the country. These khoya types differ in quality and cost. These varieties are in great demand and are expected for specific sorts of desserts.
There are three distinct varieties of A2 milk khoya. They differ in their structure, body and textural qualities, and end-use.
1. Pindi: Pindi is an A2 milk khoya type that is identified as a circular ball of hemispherical pat with a smooth texture and homogenous and compact mass. It will not give any indication of fat leakage or the presence of free water. It has a wonderful cooked flavour and is devoid of objectionable tastes like burnt, acidic, etc. This variety of khoya is utilized in the manufacturing process of burfi, peda, and different varieties of desserts.
2. Dhap: Dhap is a raw (Katcha) A2 milk khoya that has a loose but smooth texture and delicate grains, and a sticky body. Dhap is an A2 milk khoya type that carries an elevated level of moisture in comparison to other khoya types. This high moisture level is important to provide sufficient free water for soaking maida (refined wheat flour) and semolina (suji) and the homogenous appropriation of different ingredients in the preparation process of smooth Gulab Jamun balls. The Dhap khoya is utilized in the assembling of Gulab Jamun, Kala Jamun, carrot halwa, and so forth.
3. Danedar: Danedar A2 milk khoya type is characterized by the granular texture with hard grains of various sizes and shapes embedded in thick serum. Slightly sour milk is liked in the production of this khoya type as it yields a granular texture. This variety of A2 milk khoya is utilized in the making process of kalakand, milk cake, and so on.
How to produce it?
For making A2 milk khoya, normally 2 to 3 kg of A2 milk (ideally buffalo) is taken per batch and heated in a kadhai (of various sizes and shapes) over a brisk non-smoky fire. The milk is blended energetically and continually with a round movement by a khunti. During this activity, all parts of the container with which the milk comes into contact are daintily scratched to keep the milk from searing.
Constant evaporation of moisture happens, and the milk thickens dynamically. Up until this point, the cycle is like kheer-making. In any case, no sugar is added, and milk’s lack of hydration continues. At a specific focus (cow milk 2.8; buffalo milk 2.5), heat-coagulation of milk proteins starts, and the concentrate becomes continuously ‘insoluble’ in water.
This stage is set apart by an unexpected change in variety. The heating is continued with more noteworthy control henceforth, and the speed of blending-cum-scratching increases. Before long, the viscous mass arrives at a semi-solid/pasty consistency and starts to evaporate. Extremely close attention is paid to the last stages.
The result is prepared when it gives indications of leaving the bottom and sides of the karahi and sticking together. The khoya-pat is perpetually made in the wake of removing the container from the fire and stirring the items all over into a single compact mass; it is by and large showcased in various sizes and shapes.
Nutrition Facts of A2 Milk Khoya
A2 milk khoya/Mawa contains a very high-calorie count, high protein content, and very high-fat content. Apart from this, khoya is also a good source of Calcium, Vitamin B12, Vitamin D, and Riboflavin.
Khoya prepared by using A2 cow milk contains 32.5g of carbs. The carbohydrate profile of A2 milk khoya reveals it is low in complex carbs and high in simple carbs. Carbs are our essential source of energy; however, their source ought to be picked with extreme care to the detail. Complex carbs are a more helpful addition to your eating regimen, though simple carbs ought to be consumed in moderation as it is effortlessly separated, acclimatized, and retained in our body. With 16.3 grams of protein, khoya has extremely high protein content, which is a significant macro-nutrient that helps with tissue repair, improves immunity, and provides energy.
|Nutrition Details||Per 100 G|
|Mono Unsaturated Fat||7.27|
|Poly Unsaturated Fat||0.65|
Market Quality of Khoya prepared by using Desi Cow Milk
The market quality of A2 milk khoya can be subdivided into three categories:
1. Physical Quality: The physical quality of A2 milk khoya depends upon colour, texture, flavour, and suitability for sweets. The physical quality of A2 Gir cow Mawa (khoya) depends upon the type of milk utilized, viz., cow and buffalo or mixed, and the production methods followed. By and large, market A2 khoya, which is typically produced using A2 buffalo milk, ought to have a uniform whitish colour with perhaps a hint of brown, a somewhat oily or granular texture, and a rich nutty flavour which is for the generally associated with a mildly cooked and sweet taste.
The great quality of A2 milk khoya should be a compact mass of tiny uniformly-sized granules, which gives no indications of fat as well as water leakage. Regardless of whether it is kept for over 24 hours, it shouldn’t taste coarse. The material, when pure and fresh, ought to be able to create a smooth, homogeneous paste on working — which demonstrates that it is perfect for sweet dishes. Avoid purchasing if you see any black discolouration or any kind of fungal growth. Avoid, If the khoya smells sour or fishy.
2. Chemical Quality: It could be brought up that A2 milk khoya made available for purchase shouldn’t contain any constituents foreign to milk and ought not to be defiled with a starchy material, and so on.
3. Microbiological Quality: The microbiological quality of A2 milk khoya is yet to be prescribed. Although the milk is exposed to exceptional heat treatment during A2 milk khoya production, a large and different microbial include has been accounted for in-market tests of organic A2 khoya by different labourers.
These incorporate the enduring spore-formers (which increase during resulting storage) and the polluting micro-living beings (which gain entry during the manufacturing process, taking care of, storage, and packaging).
Health Benefits of A2 Milk Khoya
The health benefits of A2 milk Khoya are mentioned below-
May help cardiovascular health: There are some scientific verifications that low-fat dairy items can further develop heart health by decreasing cardiovascular illness risk. Minerals like calcium and potassium in khoya made by using A2 milk are significant for keeping up with heart wellbeing and lessening circulatory strain.
May reinforce bones: A2 khoya milk items are an extraordinary wellspring of bone-fortifying minerals like calcium, phosphorus and vitamin D. Regular consumption of milk items may, in this manner, be successful in forestalling osteoporosis. Calcium is a fundamental supplement for all individuals, no matter what their age. Calcium is a significant part of good bones, and A2 milk khoya is stacked with it. You can have vigorous bones for the rest of your life if you drink A2 cow milk or A2 milk regularly.
May assist with building muscles: Milk items like A2 milk khoya contain high-quality protein that is essential for muscle growth and development. Choline, which is tracked down in dairy items, is a critical supplement for forestalling muscle harm.
It is also safe for lactose-intolerant folks: Lactose intolerant individuals who ingest A2 milk khoya don’t encounter similar provocative responses as lactose prejudiced individuals who drink A1 milk items. You can enjoy the advantages of unadulterated A2 milk khoya with practically no stomach discomfort when you consume it.
It contains nine essential vitamins & minerals to human health: Vitamin A, D, and B12 are completely found in unadulterated khoya prepared by using A2 milk. Phosphorus, potassium, and riboflavin are additionally present.
A2 milk khoya, also known as khoa or Mawa, is dried evaporated milk solids. In the making process of khoya, the milk is gradually stewed in a huge iron Kadhai till all its moisture evaporates and takes a solid form. In Indian cooking, particularly in northern parts of India, khoya/Mawa are widely used as a base for almost all desserts. Depending upon the type of khoya, which can go from being hard to soft to granular, they have been utilized accordingly in sweets. A2 milk khoya is likewise added to various curry recipes. Traditional khoya is produced using A2 whole milk and is white or a light yellow. It comes in three basic forms: daan-e-daar, chickna, and batti.
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