Preparation of Khoa

i.Traditional Method

Pindi Khoa: Milk in small lots (not more than 5 litres), preferably buffalo milk is taken in an open pan (karahi) and boiled over brisk non-smoky fire. While boiling,milk is continuously and vigorously stirred with a circular motion by a ladle (khunti) to avoid burning of milk solids on the surface of the pan. Milk thickens progressively as the evaporation of moisture takes place constantly. When concentration reaches to about 2.8 times in cow milk and 2.5 times in case of buffalo milk, the thickened mass shows abrupt change of colour and consistency indicating that heat coagulation of milk proteins has started taking place. Vigorous stirring and desiccation is continued till the viscous product reaches a pasty consistency and begins to dry up. Very close attention is given at this stage. The final product is ready when it shows signs of leaving the sides of the pan and collecting in the form of a bolus. This stage is called as pat formation and invariably should be achieved after moving the pan off the fire and by working the contents up and down. The finished product is transferred to the aluminium containers of normally one kg size for molding/shaping. One batch of khoa requires about 20 minutes of complete.There are several limitations of the traditional method. Some undesirable flavours,such as smoky and burnt may also develop in khoa made by this method.

Danedar Khoa: For making danedar khoa, an acidulant (preferably citric acid @0.01 – 0.02%) is added to milk during boiling stage. It will result into earlier coagulation of milk proteins and development of large size grains needed for the manufacture of milk cake and kalakand. The rest of the method is same as for Pindi khoa.

Dhap khoa: When milk reaches to semi solid state or starts leaving the of heating surface of the kettle, heating is stopped and product is immediately taken out of the kettle. At this stage khoa is slightly loose due to higher moisture retention.

 

ii.Improved Method

It makes use of improved equipment (Fig. 2.1). A stainless steel jacketed kettle with steam supply is used for boiling milk. It has provision of controlling the heating by regulating steam valve, tilting mechanism, pressure valves, etc.Buffalo milk is standardized to desired fat (about 5.5 per cent) and SNF (9 percent) level so that the composition of final product does not vary. The quality of milk is also evaluated in respect of colour, flavour (sourness in particular), acidity/pH and presence of adulterants/neutralizers. Desiccation conditions in respect of temperature,speed of stirring and scraping and level of desiccation are controlled. Khoa from the heating kettle is immediately packaged and stored under sanitary conditions to prevent contamination, surface evaporation and delay spoilage.

Double Jacketed Stainless Steel Kettle for Preparation of Khoa/Basundi