• MOQ 10 Kilogram
• IngredientsMilk
• Shelf LifeOther
• ColorLight Yellow,White
• Packaging SizeOther
• Packaging TypeLoose,Packet
• TasteSweet
• FeatureFresh,Good Nutritional,Hygienically Packed
• TypeFresh Milk Khoya,Milk Khoya

Pure Desi milk Khova at lowest price. Khoya is classified into different types, based on moisture content. Different types of khoya are used for different preparations. Batti, meaning "rock", has 20% moisture by weight and is the hardest of the three types; it can be grated like cheese. It can be aged for up to a year, during which it develops a unique aroma and a mouldy outer surface. Chikna ("slippery" or "squishy") khoya has 50% moisture. Daanedaar is a grainy variety. The milk is coagulated with an acid during the simmering; it has a moderate moisture content. It is used for preparing kalakand, gourd barfi and other sweets. Pindi, dry khoya, is used for preparing barfi and peda. Dhap, a less dried version, is used for preparing gulab jamun and pantua

• MOQ 10 Kilogram
• IngredientsMilk
• Shelf LifeOther
• ColorLight Yellow,White
• Packaging SizeOther
• Packaging TypeLoose,Packet
• TasteSweet
• FeatureFresh,Good Nutritional,Hygienically Packed
• TypeFresh Milk Khoya,Milk Khoya

Pure Desi milk Khova at lowest price. Khoya is classified into different types, based on moisture content. Different types of khoya are used for different preparations. Batti, meaning "rock", has 20% moisture by weight and is the hardest of the three types; it can be grated like cheese. It can be aged for up to a year, during which it develops a unique aroma and a mouldy outer surface. Chikna ("slippery" or "squishy") khoya has 50% moisture. Daanedaar is a grainy variety. The milk is coagulated with an acid during the simmering; it has a moderate moisture content. It is used for preparing kalakand, gourd barfi and other sweets. Pindi, dry khoya, is used for preparing barfi and peda. Dhap, a less dried version, is used for preparing gulab jamun and pantua