Mawa Sweets

Khoa is used in various types of sweets:

• Pedha is sweetened khoa formed into balls or thick disks (like patties) with flavourings such as saffron and/or cardamom added.
• Gulab jamun, also a round ball sweet made from khoa and then deep-fried and soaked in rose-flavoured sugar or honey syrup. A very popular Indian sweet.
• Barfi (or burfi) is also flavoured, but khoa is not the only ingredient. Typically, another ingredient, such as thickened fruit pulp or coconut shavings, is added to khoa and slow-cooked until the moisture evaporates sufficiently to give the consistency of fudge, so it can be flattened and cut into rectangles, parallelograms or diamond shapes.
• Gujia, a sweet, fried dumpling stuffed with khoa and nuts. A very popular sweet usually prepared in Holi.
• Halwa is essentially a fudge made by adding khoa to wheat starch or cornstarch and sugar syrup to give a dairy-like taste and texture and as a thickening agent. Most halva recipes, however, may omit the khoa, relying only on starch and sugar plus slivered nuts, spices such as cardamom and/ or saffron, and flavorings such as rose water and screwpine.
• Main course north Indian dishes like khoya paneer, makhmali kofte and khoya matar.^[5]
• Naan roti stuffed with khoa is a speciality of the bakers of Bangalore.
• Cream Bell Ice Creams of India sells an ice cream brand called Royal Rajwadi that contains thick layers of cold-pressed mawa covered in a thin layer of Indian Kulfi ice cream.