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If you make it straight from milk it's (not yet pressed) paneer - it won't have the creaminess of ricotta. It is a decent way of quickly approximating khoya (milk solids by evaporation) though, I think.

I've occasionally seen suggestions to use whey from paneer to make ricotta, which is nonsense - it's already been acid-split to make the paneer, all you're really doing is taking some of your paneer curd and calling it ricotta.

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Oh, khoya is a really decadent treat. I call it decadent because of the amount of sugar (they put) in it, at least the times I've had it as a kid. But some of that may the naturally occurring sugars in milk, such as lactose, when concentrated by removing the water in the milk. Or maybe they put no sugar in at all.

Anyway, it has a really rich taste and texture.

It is an even more concentrated milk product than paneer.

Not sure if I would compare paneer and Khoya (i don't think you could make Gulab Jamun out of paneer), but I agree on the rest of the line. My main point is that there's an abundance of how to articles that are ignoring ricotta entirely, and that's sad! :(

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