What are the varieties of Khoa?

 There are three distinct varieties of khoa. They differ in their composition, body and textural characteristics and end use.

Pindi

This variety is identified as a circular ball of hemispherical pat with compact mass, homogenous and smooth texture. It shall not show any sign of fat leakage or presence of free water. It possesses pleasant cooked flavour and devoid of objectionable tastes like burnt, acidic, etc. This variety of khoa is used in the manufacture of burfi, peda and other varieties of sweets.

Dhap

It is a raw (katcha) khoa characterized by loose but smooth texture and soft grains and sticky body. Dhap variety carries highest percentage of moisture over other varieties of khoa. This high moisture is necessary to provide adequate free water for soaking of maida (refined wheat flour) and semolina (suji) and for homogenous distribution of other ingredients in the preparation of smooth gulabjamun balls. This variety of khoa is used in the manufacture of gulabjamun, kalajamun, pantooa, carrot halwa, etc.

Danedar

This is characterized by the granular texture with hard grains of different sizes and shapes embedded in viscous serum. Slightly sour milk is preferred in the manufacture of this variety as it yields granular texture. This variety of khoa is used in the manufacture of kalakand, milk cake, etc.