Question

Dander Khoa is best suited for preparation of which sweets ?

• A. Burfi
• B. Gulabjamun
• C. Peda
• D. Kalakand

Hint:

Granular khoa (danedar) is always linked with Kalakand-type sweets.

Answer 1

The Correct Option is D

Concept: Khoa (khoya) is a concentrated milk product used in preparation of various Indian sweets. Its texture determines its suitability for specific products.

Step 1: Types of khoa.

• Pindi khoa → Hard texture
• Danedar khoa → Granular texture
• Dhap khoa → Soft texture

Step 2: Danedar (Dander) khoa.
Danedar khoa:
• Has coarse, granular texture
• Slightly caramelized flavor

Step 3: Application in sweets.

• Kalakand requires granular texture
• Hence danedar khoa is ideal

Step 4: Evaluating options.

• Burfi → Requires smooth texture
• Gulabjamun → Requires soft dough
• Peda → Requires smooth khoa
• Kalakand → Requires grainy texture

Step 5: Conclusion.
Thus, danedar khoa is best suited for Kalakand.