patties) with flavourings such as saffron and/or cardamom added. Gulab jamun, also a round ball sweet made from khoa and then deep fried and soaked in rose water flavoured sugar or honey syrup. A very popular Indian sweet. Barfi (or burfi) is also flavoured, but khoa is not the only ingredient. Typically, another ingredient, such as thickened fruit pulp or coconut shavings, is added to khoa and slow cooked until the moisture evaporates sufficiently to give the consistency of fudge, so it can be flattened and cut into rectangles, parallelograms or diamond shapes. Gujia, a sweet fried dumpling stuffed with khoa and nuts. A very popular sweet usually prepared in Holi. Halwa is essentially a fudge made by adding khoa to wheat starch or cornstarch and sugar syrup to give a dairy-like taste and texture and as a thickening agent. Most halva recipes, however may omit the khoa, relying only on starch and sugar plus slivered nuts, spices such as cardamom and/ or saffron, and flavorings such as rose water and screwpine. Main course north India dishes like khoya paneer, Makhmali Kofte, Khoya Matar. Naan roti stuffed with khoa is a speciality of the Muslim bakers of Bangalore. Cream Bell Ice Creams of India sells an ice cream brand called Royal Rajwadi that contains thick layers of cold pressed Mawa covered in a thin layer of Indian Kulfi ice cream. See also References External links FAO document discussing many dairy products including khoa Punjabi cuisine Nepalese cuisine Indian dairy products