Khoa
Khoa: Khoa or khoya is a dairy product widely used in Indian, Nepalese, Bengali and Pakistani cuisine, made of either dried whole milk or milk thickened by heating in an open iron pan. There are three types of khoa – batti, chickna, and daanedaar. Batti, meaning “rock,” has 50% moisture by weight and is the […]
Boora
Boora: Boora is one of the variants of crystallized sugar. It is preferred to crystallized sugar as it gives a definite crunch to the dessert and does not hydrate (absorb water) when kept in open air. Boora is made after processing crystallized sugar and is usually used to make ladoos and peda. It enhances the […]
Chhena
Chhena: Chhena or Chhana is fresh, un-ripened curd cheese made from water buffalo milk. A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rasgulla. It is created in a similar process to paneer except it is not pressed for as long. Chhena can also be made […]
Paneer
Paneer: Paneer is a fresh cheese common in South Asian cuisine. In northern parts of the Indian Subcontinent, it is generally called Chhena. It is an un-aged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. The preparation of paneer diverges based on […]
