Milk products like khoya and mawa are used for making Indian sweets.
FSSAI launched nationwide quality survey of khoya and mawa.
Milk products like khoya, mawa, chenna, malai are extensively used to make traditional Indian sweets.
With the festive season in full swing, sale of khoya and mawa is on the rise for making festive sweets at home.
Barfi, peda, kalakand, rabri, halwa and more such Indian sweet recipes require the addition of khoya and mawa to enhance their taste and texture.
If you are planning to get khoya for your festive spread, you need to be cautious while buying it.
FSSAI found adulteration in some khoya samples during a pilot study in Delhi, after Federation of Sweets and Namkeen Manufacturers brought up the issue of adulterated khoya.
“The final survey results will help in identifying key hot spots for adulteration of khoya in different parts of the country and strengthen efforts at the state-level in devising targeted enforcement drives in the coming months,” the FSSAI statement said.
Homemade Indian festive sweets recipes use khoya as one of the ingredients.
FSSAI has directed Commissioner of Food Safety of all states to place mobile labs called ‘Food Safety on Wheels’ in all khoya mandis in big cities from October 12-16, 2020, and asked them to prompt the buyers to get their khoya samples tested in the labs.
For the pilot survey, Delhi government placed mobile labs at Mori Gate Khoya Mandi between August 31 and September 4, and the khoya samples were tested for three parameters – titratable acidity, maximum added starch and added sugar.
If you are in-and-around Khoya Mandi of your city to source milk products for sweets, it is advisable to get them tested to ensure safe festive celebrations.