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Khoya is used in a variety of Indian sweets, including barfis, pedals, milk cake, kalakand, and halwas, due to its versatility.
Khoya, commonly known as mawa, is the main ingredient in practically all sweets. There is always a question about its purity, as we frequently hear about significant adulteration during Diwali. The FSSAI has established certain methods for determining the cleanliness of khoya. One of these is the simplest approach recommended by the Food Standards and Safety Authority of India (FSSAI) for determining the quality of khoya. Simply add a teaspoon of khoya to a cup of hot water from the package you purchased at the market. Now add a few drops of iodine to the cup. If the khoya turns blue after being exposed to iodine, it has been tainted with starch. If it doesn't, it's safe to use. Under the supervision of a family member, such exams can be difficult and erroneous. Thus, Economic Testing and Research Services provide you with Khoya Testing Services. The tests are reliable, scientific, and 100% accurate.