Khoa is a cheese which is also commonly known as khawa or mawa. A form of dairy product it preparation process is similar to that of ricotta. The milk is boiled in an iron pan and then condensed. It is reduced to 1/5th of its volume to get the regular khoa. It is used as a base in a variety of Indian dishes and sweets. The colour of khoa is generally white to pale yellow. Sometimes it is produced in winter and preserved till summer. Due to this the texture becomes grainer and it gets a green hint. The cheese is used to make 'burfis' and 'gulabjamuns'.