Khoa is a doughy, granular dairy product made from either dried whole milk or milk thickened by heating in an iron pan; it's more a milk product than a typical cheese. Khoa is similar to ricotta cheese, but lower in moisture and made from whole milk instead of whey.
There are three types of khoya: batti, chickna (chikna), and daan-e-daar. Batti is very hard and can be grated. Chickna Khoa has about 80%% mositure and is made by slowly cooking milk, uncovered. Daan-e-daar is made using an acid to coagulate the milk.
Milk solids obtained by evaporating milk on a flate and broad bottom karahi on medium to high flame. During preparation irom spatulla is used to avoid burning or sticking to the pan.
Mostly used in Sweetmeat preparation like Qalaqand, Barfi.