About
Khoya (also called mawa or khoa) is a traditional Indian dairy product prepared by open-pan thermal desiccation of whole milk to 55–65% total solids, yielding a semi-solid, concentrated milk mass with a mildly cooked flavour. It is widely used in the Indian subcontinent as the primary base ingredient for milk-based sweets such as burfi, peda, gulab jamun, and milk cake.
Safety summary
As unadulterated whole-milk concentrate, khoya carries no intrinsic toxicological risk; however, FSSAI has documented widespread adulteration with starch, added sugars, non-dairy fats, and synthetic colours in the retail market, posing potential health risks. Its high caloric density (~458 kcal/100 g) and significant saturated-fat content warrant moderation, especially for individuals with cardiovascular or metabolic conditions. Lactose-intolerant individuals should exercise caution, as concentration of milk solids results in a proportionally elevated lactose load.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Defined and standardised under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. Product must be free from added starch and added sugar. Extracted fat must satisfy Reichert Meissl value, Polenske value, and Butyro-refractometer readings as prescribed for ghee. Must comply with the FSS (Contaminants, Toxins and Residues) Regulations, 2011. Labelling must display the name 'Khoa', 'Mawa', or any other region-specific popular name.source |
Who should approach with care
Research citations
- 1FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 – Compendium (updated October 2022), 2022. fssai.gov.in
- 2PubMed. Khoa and khoa based traditional dairy products: preparation, spoilage and shelf life extension, 2022. pmc.ncbi.nlm.nih.gov
- 3FSSAI. Is Your Khoya And Mawa For Festive Sweets Safe? FSSAI Suggests Getting Them Tested For Adulteration, 2020. fssai.gov.in
- 4FSSAI. Guidance Note on Safety and Quality of Traditional Milk Products, 2020. fssai.gov.in
- 5PubMed. Physico-chemical properties of Khoa prepared from lactose hydrolyzed buffalo milk, 2019. pmc.ncbi.nlm.nih.gov
