Khoya, also known as khoa or mawa, is a traditional South Asian dairy product made by evaporating moisture from milk. This process thickens the milk, resulting in a dense, creamy, and slightly sweet solid. Khoya has a rich, milky flavor and a somewhat granular, fudgy texture that can vary depending on the moisture content. It typically appears in off-white to light yellowish hues. Home cooks and professional chefs alike value khoya as a key ingredient for many Indian sweets and desserts.
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Khoya is a perishable dairy product and requires careful storage. For short-term storage (2-3 days), refrigerate khoya in an airtight container to prevent it from drying out and absorbing odors. For longer storage (up to 2-3 months), freeze khoya. Wrap it tightly in plastic wrap, then place it in a freezer bag, removing as much air as possible to prevent freezer burn. Thaw it in the refrigerator before using. Avoid refreezing thawed khoya.
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