Question:
Pindi, Dhap and Danedar are the variants of
Pindi, Dhap and Danedar are the variants of
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Khoa Varieties & Uses:
PINDI $\rightarrow$ Firm, smooth (Burfi, Peda).
DHAP $\rightarrow$ Soft, high moisture (Gulabjamun).
DANEDAR $\rightarrow$ Granular texture (Kalakand, Milk Cake).
PINDI $\rightarrow$ Firm, smooth (Burfi, Peda).
DHAP $\rightarrow$ Soft, high moisture (Gulabjamun).
DANEDAR $\rightarrow$ Granular texture (Kalakand, Milk Cake).
Updated On: Sep 15, 2026
- Burfi
- Paneer
- Chhana
- Khoa
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The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
Classification of indigenous heat-desiccated milk bases: Khoa (Mawa) is categorized into three commercial types based on moisture content, fat level, texture, and sweetmeat application—Pindi, Dhap, and Danedar.
Key Formula or Approach:
\[ \text{Khoa Varieties: } \begin{cases} \mathbf{Pindi} \& \text{Moisture } 31 - 33\%, \text{ Smooth/Firm} \implies \text{Burfi, Peda} \mathbf{Dhap} \& \text{Moisture } 37 - 44\%, \text{ Soft/Sticky} \implies \text{Gulabjamun, Pantooa} \mathbf{Danedar} \& \text{Moisture } 35 - 40\%, \text{ Granular} \implies \text{Kalakand, Milk Cake} \end{cases} \]
Step 2: Detailed Explanation:
In traditional Indian dairy products (TDP) technology:
- Khoa (Mawa) (D) is classified into three standardized commercial variants:
1. Pindi Khoa: Characterized by a compact, smooth, firm, non-grainy texture and circular hemispherical pat shape; contains $31\% - 33\%$ moisture and $> 37\%$ fat on dry basis. Used for preparing Burfi and Peda.
2. Dhap Khoa: A soft, loose, sticky, homogeneous mass containing higher moisture ($37\% - 44\%$). Used for making Gulabjamun and Pantooa.
3. Danedar Khoa: Characterized by a distinctly granular, coarse curd texture produced by adding trace citric acid/tartaric acid ($0.02\% - 0.05\%$) during boiling. Used for preparing Kalakand and Milk Cake.
Step 3: Final Answer:
Therefore, Pindi, Dhap and Danedar are variants of Khoa, corresponding to option (D).
Classification of indigenous heat-desiccated milk bases: Khoa (Mawa) is categorized into three commercial types based on moisture content, fat level, texture, and sweetmeat application—Pindi, Dhap, and Danedar.
Key Formula or Approach:
\[ \text{Khoa Varieties: } \begin{cases} \mathbf{Pindi} \& \text{Moisture } 31 - 33\%, \text{ Smooth/Firm} \implies \text{Burfi, Peda} \mathbf{Dhap} \& \text{Moisture } 37 - 44\%, \text{ Soft/Sticky} \implies \text{Gulabjamun, Pantooa} \mathbf{Danedar} \& \text{Moisture } 35 - 40\%, \text{ Granular} \implies \text{Kalakand, Milk Cake} \end{cases} \]
Step 2: Detailed Explanation:
In traditional Indian dairy products (TDP) technology:
- Khoa (Mawa) (D) is classified into three standardized commercial variants:
1. Pindi Khoa: Characterized by a compact, smooth, firm, non-grainy texture and circular hemispherical pat shape; contains $31\% - 33\%$ moisture and $> 37\%$ fat on dry basis. Used for preparing Burfi and Peda.
2. Dhap Khoa: A soft, loose, sticky, homogeneous mass containing higher moisture ($37\% - 44\%$). Used for making Gulabjamun and Pantooa.
3. Danedar Khoa: Characterized by a distinctly granular, coarse curd texture produced by adding trace citric acid/tartaric acid ($0.02\% - 0.05\%$) during boiling. Used for preparing Kalakand and Milk Cake.
Step 3: Final Answer:
Therefore, Pindi, Dhap and Danedar are variants of Khoa, corresponding to option (D).
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