Khoa and Khoa-based Products


Khoa is a popular Indian dairy product. It is known by different names in different regions like mawa, khoya, palgova, kava, etc. NDDB has developed a semi-mechanised process for khoa manufacturing using a condensing unit and a mechanised khoa making machine. Cost can be reduced in case the dairy plant has a condensed milk unit.

Generally, khoa has shelf life of 2-3 days at room temperature and for a week under refrigerated storage conditions when packed in parchment paper and paper board box. It can be stored for longer periods with better packaging and/or under deep frozen conditions at -18°C or below.


Peda is a sweet prepared from khoa with addition of sugar in it and for making this delicious cardamom, saffron etc. added. 

NDDB has developed the technology of manufacturing peda with semi-automated process which requires small capital investment. The co-operative dairies already manufacturing condensed milk or khoa can easily adopt this product. Peda packed either in polythene bags or parchment paper lined paper board boxes can keep well for 7 days at room temperature and 30 days at refrigeration temperature (8°C or below).


Gulabjamun is a khoa-based sweet popular all over India. The traditional method of manufacturing gulabjamun involves blending of khoa, refined wheat flour and baking powder to a homogeneous and smooth dough, small balls of which are deep fried in refined vegetable oil or ghee and transferred to sugar syrup. 

NDDB has developed a mechanised technology for manufacturing gulabjamun. The process is completely automated from dough making stage till frying operation, including the ball forming operation. This requires some capital investment to purchase some specific equipment. The co-operative dairies manufacturing condensed/sweetened condensed milk or khoa can adopt this product. The product has a shelf life of 9 months when packed in tin container and stored at under room temperature.