Khoa, khoya, khowa or mawa[1] is a dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh, Punjab, and Pakistan.

A concentration of milk to one-fifth volume is normal in the production of khoa.

Khoa is made by simmering full-fat milk in a large, shallow iron pan for several hours over a medium fire.

If prepared in the winter, it may be saved for use in the summer, and may acquire a green tinge and grainier texture from a harmless surface mould.

[citation needed] With the advent of refrigeration, the production of hariyali is rare.