True Statements About Khoa

Which of the following statement(s) is/are true about khoa?

Correct Answer: All the above

All three statements about Khoa are correct:

1. It is a concentrated whole milk product — Khoa (also called Mawa) is made by heat-desiccation (partial dehydration) of whole milk in an iron karahi (wok).
2. Khoa of cow milk contains 103 ppm iron — Normal milk contains only 2–4 ppm iron. The high iron content of khoa is because it is prepared in an iron karahi, which leaches iron into the product.
3. Danedar Khoa is used to make Kalakand — Milk of high acidity produces granular (danedar) texture khoa, ideal for Kalakand and Gourd barfi.

Classification of Khoa

• Pindi Khoa (21–26% fat): Used for Burfi, Peda
• Dhap Khoa (20–23% fat): Used for Gulabjamun, Pantooa
• Danedar Khoa (20–25% fat): Used for Kalakand, Gourd barfi

Preferred Milk for Khoa

Buffalo milk is preferred for khoa making because of its higher fat content (5%) and higher total solids, giving better yield and texture. Yield: 17–19% from cow milk and 21–23% from buffalo milk.