Question:
Khoa is also known as:
Khoa is also known as:
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Khoa is classified into three types based on moisture: Pindi (dry), Dhap (medium), and Danedar (granular). All three are different forms of "Mawa."
Updated On: Jul 4, 2026
- Shrikhand
- Mawa
- Chhana
- Rabri
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The Correct Option is B
Solution and Explanation
Concept:
Khoa is a traditional heat-desiccated dairy product common in South Asian cuisine.
• Desiccation: The process of extreme drying or moisture removal.
• Composition: It is made by concentrating milk to a semi-solid consistency.
Step 1: Manufacturing process.
Khoa is prepared by continuously boiling full-fat milk in an open iron pan. As the water evaporates, the milk solids concentrate until they form a dough-like mass.
Step 2: Regional terminology.
While "Khoa" is the technical name, it is popularly called "Mawa" in many parts of India. It serves as the base for many famous sweets like Gulab Jamun, Barfi, and Peda.
Step 3: Distinguishing other dairy products.
Chhana is an acid-coagulated product (like paneer). Shrikhand is made from strained curd (chakka). Final Answer: (B)
• Desiccation: The process of extreme drying or moisture removal.
• Composition: It is made by concentrating milk to a semi-solid consistency.
Step 1: Manufacturing process.
Khoa is prepared by continuously boiling full-fat milk in an open iron pan. As the water evaporates, the milk solids concentrate until they form a dough-like mass.
Step 2: Regional terminology.
While "Khoa" is the technical name, it is popularly called "Mawa" in many parts of India. It serves as the base for many famous sweets like Gulab Jamun, Barfi, and Peda.
Step 3: Distinguishing other dairy products.
Chhana is an acid-coagulated product (like paneer). Shrikhand is made from strained curd (chakka). Final Answer: (B)
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