Better quality khoa is prepared from

Buffalo milk is preferred over cow milk for khoa making because it yields a product with soft, loose body and smooth granular texture which is highly suitable for the preparation of sweets.
The buffalo milk gives a greater out burn than that from cow milk.
The average yield from buffalo milk is 21.6 – 23% and from cow milk it is 18.3 – 18.5% due to the higher T.S. content.