Question

'Pantua' is prepared from following category of khoa

• A. Pindi
• B. Dhap
• C. Danedar
• D. Pinni

Hint:

Remember the standard sweet associations:
- Dhap = Gulab Jamun, Pantua
- Pindi = Peda, Burfi
- Danedar = Kalakand

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Khoa is a heat-desiccated milk product categorized into three main commercial varieties: Pindi, Dhap, and Danedar.
Each variety has a different moisture content and physical texture, making it suitable for specific traditional sweets.

Step 2: Detailed Explanation:
Let us review the characteristics and uses of the three primary types of khoa:
Pindi: This variety has a low moisture content (around 31-33%) and a compact, smooth texture.
It is preferred for making sweets like Burfi and Peda.
Dhap: This variety has a higher moisture content (around 37-40%) and a soft, paste-like texture.
Its high moisture and smooth consistency make it ideal for kneading into a smooth dough.
This dough is used to make fried sweets like Gulab Jamun, Pantua, and Ledikeni.
Danedar: This variety has a granular texture created by adding acid (like citric acid) during desiccation to coagulate the proteins.
It is preferred for making Kalakand and milk cake.
Since Pantua requires a smooth, moist dough that can be shaped into balls and deep-fried without cracking, Dhap khoa is used.

Step 3: Final Answer:
The soft, high-moisture "Dhap" variety of khoa is used to prepare the sweet dish Pantua.