Khoa
Milk boiled down to a thick paste: a base for Indian sweets, and not a cheese.
Also: खोया, khoya, mawa, kova
Khoa, also khoya or mawa, is often listed beside paneer and chhena, but it is made in the opposite way. Milk, usually full-fat buffalo or cow, is simmered in a wide iron pan and stirred for hours until most of the water has evaporated and a thick, grainy, ivory paste remains. Nothing is added to curdle it and no whey is drained off, so all the milk's sugar stays in, giving a sweet, cooked-milk flavour. Khoa is the base of peda, barfi, gulab jamun and kalakand. Because it is not coagulated, it is a concentrated milk, not a cheese. It is worth knowing in a cheese guide because the three are often confused.