Khoya

Khoya, also known as mava in some regions, is a traditional dairy ingredient widely used in South Asian cuisine, especially in India, Pakistan, and Bangladesh. It is made by cooking milk for several hours until it reduces to a thick, almost solid consistency, concentrating its nutrients and flavors.

Khoya is essential in the preparation of numerous traditional desserts and sweets like gulab jamun, barfi, and kalakand. Its creamy texture and natural sweet flavor add richness and smoothness to recipes.

In terms of its properties, it is a concentrated source of protein and milk fats, in addition to containing calcium and B vitamins. However, due to its high calorie and fat content, it is recommended to consume it in moderation.

In the context of Latin American cuisine, while there is no direct equivalent term, you might find it related to dried or concentrated dairy products like dehydrated fresh cheese or powdered milk, although its texture and culinary use are specific to khoya.