Practice question

Which variety of Khoa (condensed milk solid) is traditionally preferred for making Gulabjamun and Pantoa due to its high moisture content?

Verified Solution4 OptionsUpdated: October 2026👁️1 View

1Mawa
2Danedar
3Dhap✓
4Pindi

Correct answer

Dhap

Download Single Question PDF

Save this question and verified answer as a clean study sheet with live clickable link.

👥

Share with Friends & Study Groups

Challenge your peer aspirants on WhatsApp or Telegram to solve this question!

Online Test Series

Preparing for Government & Competitive Exams?

Practice full-length mock tests with real exam timers, instant score analysis, and all-India ranking.

Start Free Mock Test →

Recommended practice questions in competitive exams

Browse More Questions →

Which Indian independence movement leader was primarily known for his philosophy and practice of non-violent civil disobedience?

Solve Question→

Who gave the call for 'Do or Die' during the Quit India Movement in 1942?

Solve Question→

Which of the following revolutionary pairs were imprisoned together in Cellular Jail and faced harsh conditions, contributing significantly to the Indian independence movement?

Which variety of Khoa (condensed milk solid) is traditionally preferred for making Gulabjamun and Pantoa due to its high moisture content?

Download Single Question PDF

Share with Friends & Study Groups

Preparing for Government & Competitive Exams?

Practice by Exam

Topic-Wise Solved Questions

Which variety of Khoa (condensed milk solid) is traditionally preferred for making Gulabjamun and Pantoa due to its high moisture content?

Download Single Question PDF

Share with Friends & Study Groups

Preparing for Government & Competitive Exams?

Related Practice Questions

Practice by Exam

Topic-Wise Solved Questions