Traditionally, khoa is prepared from fresh milk in small lots i.e. 4-5 kg of milk per batch. A wide variation in the composition and quality of khoa occurs from batch to batch. Good quality khoa usually has a white or pale yellow colour, free from burnt particles, has a pleasant flavor, firm body and smooth texture. Khoa is used as a base material for the preparation of variety of sweets like burfi, penda etc.
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