Better quality khoa is prepared from

Solution(By Examveda Team)

Better quality khoa is prepared from Buffalo milk.
Buffaloes' milk is preferred for khoa making owing to higher yield, soft loose body and smooth granular texture of the product. This is more suitable for the preparation of most sweets. Cows' milk khoa is slightly hard, having a sticky body and a sandy texture.
Khoa made from cow milk is sticky due to insufficient release of free fat whereas that made from buffalo milk has a soft and smooth body and is highly suitable for Khoa based sweets because of its high fat content.