Khoa is made by continuously boiling whole milk in an open pan until most of the water evaporates and only a thick, dough like mass of milk solids remains. Across many parts of India, this same product goes by a second, more commonly used name, mawa, and it forms the base for sweets like gulab jamun, barfi and peda. Chhana is a different, acid coagulated product similar to paneer, and shrikhand comes from strained curd, so neither is the same thing. The alternate name for khoa is mawa.