What is Khoya?
Khoya, also known as khoa or mawa, is dried evaporated milk solids originating from the Indian subcontinent. It is popular in India, Bangladesh, Nepal, and Pakistan and is used in making both sweet and savory dishes, including curries. Khoya is made from concentrated whole milk and has a soft grainy texture with a rich nutty flavor. It can be purchased from markets or made at home by slowly simmering milk in a large iron Kadai until the moisture disappears and the milk turns to solids.
What is Paneer?
Paneer, also known as Indian cottage cheese or Ponir, is a soft, non-melting cheese with a mild, milky flavor. It is believed to have originated in the 16th century in Southeast Asia by Afghan and Persian rulers. Paneer can be made at home by boiling whole milk and adding lemon juice, which causes the milk to curdle. After cooling and straining through a cheesecloth, the resulting cheese can be refrigerated for 20 minutes before use. Paneer can be stored in the refrigerator for 2-3 days before losing its freshness.
Key Takeaways
- The primary difference between khoya and paneer is that khoya is made from evaporated milk solids, while paneer is a type of cheese.
- Khoya has a soft grainy texture and a rich nutty flavor, while paneer has a mild, milky flavor and a soft, non-melting texture.
- Both khoya and paneer are popular ingredients in Asian cuisine, particularly in India, and can be made at home or purchased from the market.
