Khoya (Mawa) Safety Inspection

Khoya (condensed milk solids) is high-risk during festival seasons, often adulterated with starch to increase weight and urea or detergents to give it a creamy, high-fat appearance. 1. The Iodine Test (Starch Detection): Take a small sample of khoya and boil it in water. Let it cool. Add 2-3 drops of iodine solution. If the sample turns blue or black, it contains starch (from potatoes, flour, or rice). Pure khoya will not change color. 2. The Palm Rub Test (Fat Check): Rub a small piece of khoya on your palm for 30 seconds. If your palm feels oily and the khoya smells of fresh milk fat (ghee), it is pure. If it feels "gritty," "sticky," or smells slightly chemical, suspect adulteration with starch and urea. 3. The Sugar Solubility Test: Pure khoya has a natural, mild sweetness. If you boil a sample in water with a bit of sugar and it becomes unnaturally "frothy" or leaves a white residue, it may contain detergents. 4. The Tartaric Acid Test (Urea): To a small sample in a test tube, add a few drops of tartaric acid and shake. If it develops a deep yellow color, it indicates the presence of added urea.