UNIT 3 KHOA BASED SWEETS

Structure
3.0 Objectives
3.1 Introduction
3.2 Burfi
3.3 Peda
3.4 Gulabjamun
3.5 Kalajamun and Pantua
3.6 Kalakand
3.7 Milk cake
3.8 Kunda
3.9 Let Us Sum Up
3.10 Key Words
3.11 Some Useful Books
3.12 Answers to Check Your Progress Exercises

3.0 OBJECTIVES
After reading this unit we should be able to:
• distinguish between various sweets made from khoa.
• state the composition and standards of khoa based sweets.
• manufacture burfi, peda, gulabjamun, milk cake, kalakand and kunda.
• familiarize with the developments taken place for large scale production of
some of these sweets.

3.1 INTRODUCTION
Milk sweets are an integral part of the socio cultural life in the Indian sub-continent.
These are consumed on special religious occasions, social events and at the end of
our daily meals. Milk sweets offered to guests reflect an expression of the warmth
of hospitality. In early Buddhist and Jain works, there is a mention that the sweets
were prepared from thickened milk named as Sihakesara and Morandeka. Buddha
allowed his followers to take some sweets for journeys on routes where it was
difficult to get foodstuffs. In the Maurya period the sweets were prepared from
concentrated milk with the addition of honey, jaggery or sugar. In the post-Gupta
period (AD 750 to 1200), milk was used in various forms, such as concentrated,
semi solid and in powder forms for either direct consumption or for sweet making.
It is evident from above historical evidences that the art of preparing sweets from
surplus milk was developed centuries ago. In the present era in addition to religious
and social needs, the milk sweets are prepared for value addition and earn profit to
34 the traders. That is why, now their manufacture is not confined to only small
confectioners (halwais), but many organized dairies and large players in the milk Khoa Based Sweets
business have entered in this lucrative venture. Amongst the various milk sweets,
khoa based sweets, namely burfi, peda, gulabjamun, milk cake, kalakand and kunda
occupy more commercial significance than other sweets.

3.2 BURFI

Burfi is a popular milk based confection in which the base material is essentially
khoa. Sugar is added in different proportions and other ingredients incorporated
according to the demand of consumers. Several varieties of burfi are sold in the
market depending on the additives present, viz., plain mawa, pista, nut, chocolate,
coconut and rava burfi. A lot of variation can be observed in physical attributes of
market samples. Good quality burfi, however, is characterized by moderately sweet
taste, soft and slightly greasy body and smooth texture with very fine grains. Colour,
(except chocolate burfi) should be white or slightly yellowish. The shape of burfi is
either square or rectangular.
i. Standards of Burfi
There is no PFA standard for burfi. BIS has recommended standards for two varieties
of burfi, namely mawa burfi and other types (table 3.1).
Table 3.1. BIS requirements for burfi

Requirements
Characteristics
Mawa burfi Other Type
Moisture, per cent by wt., Max. 15.0 15.0
Milk fat, per cent by wt., Min. 12.5 10.0
Lactose, per cent by wt., Min. 15.0 12.0
Sucrose, per cent by wt., Max. 48.0 40.0
Acidity, per cent (as LA), Max. 0.35 0.45
Standard plate count/g, Max. 30000 30000
Yeast and moulds count/g, Max. 10 10

ii. Composition of Burfi

The composition of market samples of burfi and that prepared in the laboratory is
given in table 3.2.
Table 3.2 Gross chemical composition of Burfi.

Constituents (%) Laboratory Market samples

prepared samples (Range)
(Average)
Moisture 15.67 4.3 – 20.5
Fat 20.48 4.1 – 26.8
Proteins 14.92 1.4 – 20.3
Lactose 15.82 5.0 – 20.0
Ash 2.75 1.6 – 3.2
Sucrose 30.36 16.7 – 59.7
35
Heat Desiccated Products Large variations in the composition of market samples of burfi are attributed to
several factors, such as:
– the variation in the quality of khoa used for making burfi,
– the amount of sugar added
– the type and levels of other ingredients, for example, coconut, chocolate, etc.
– extent of desiccation, that is the moisture removed from khoa during burfi making
– nature of packaging and storage conditions
Usually a very high level of sugar is added to market samples of burfi because it
provides very high margin of profit.
iii. Method of Preparation of Burfi
The manufacture of burfi is mainly restricted to private traders (milk confections),
although during the past decade serious efforts have been made to develop
mechanized systems for organized dairies. The flow diagram of a batch method, the
variables of which have been optimized in the laboratory to produce burfi of
consistently good quality is shown in Fig. 3.1
Khoa

Heat (60oC) in a jacketed kettle

Adding of sugar @ 30% of khoa

Kneading (50oC)

Additives (optional)

Transfer to shallow trays

Cooling

Forming

Packaging
Fig. 3.1 Flow chart for preparation of burfi

Dhap khoa made from fresh buffalo milk is desirable for making burfi. Khoa is
taken preferably in double-jacketed stainless steel hemi-spherical kettle and heated
upto 60oC by steam. In the traditional method shallow karahi made up of mild steel
is used and heating source is kerosene oil or LPG burner. Khoa is thoroughly worked
at about 60oC by a wooden ladle (long handle with flattened end). Sugar, preferably
ground, @ 30% of khoa, is added. Aggressive beating of khoa and sugar is done at
about 50oC to achieve a completely homogenous and smooth mass. At this stage
heating is discontinued and additives may be added depending on the type of burfi.
Burfi base is poured into previously greased (with desi ghee) shallow trays. The
36 trays are left at room temperature for cooling and setting of burfi. Dressing of burfi
with nuts, silver foil, etc is done at this stage. Finally pieces of required shape and Khoa Based Sweets
sizes are cut and packaged in suitable boxes.

3.3 PEDA
There are several varieties of peda and their methods of manufacture also vary from
region to region depending on the consumers’requirements. Consequently, the quality
of peda varies extremely. The range of variation in sensory quality of peda is given
as follows:

Colour – White to light yellow to complete brown.

Flavour – Slight cooked to burnt

Texture – Soft granular
Shape – Normally round
Size – Varies from 20-30 g
Peda is more popular than all other khoa based sweets. The reason is that peda is
considered to be a pure food and offered as ‘Prasad’ during religious worships in
Hindu temples as well as on religious celebrations. Two types of peda, viz. plain
(creamy or white colour) and brown (Lal) peda are available in market. Most of the
information available in literature relates to plain peda. Normally peda is more hard
and granular than burfi.
i. Composition of Peda
The composition of laboratory prepared samples of plain peda and of market samples
is given in table 3.3.
Table 3.3 Gross composition of peda

Constituents (%) Laboratory Prepared Market samples

samples (Average) (Range)
Moisture 10.20 4.2 – 18.2
Fat 20.10 3.5 – 25.0
Proteins 19.00 1.4 – 19.5
Lactose 18.30 4.0 – 18.6
Ash 2.40 1.4 – 3.40
Sucrose 30.00 31.8 – 61.8

The wide variations in the composition of market samples of peda is attributed to all
those factors discussed earlier for burfi, such as the type and composition of khoa,
level of sugar added, extent of desiccation, type of peda and additives added.
Standards: Presently no standard (PFA or BIS) exists for peda
ii. Method of Preparation of Peda
Different methods are used for the preparation of peda, depending on the type and
scale of production, for example a) traditional method at small and large scale and
b) industrial/mechanized method. The method for making brown (Lal) peda is different
from these methods. All these techniques are described as below:
a) Traditional method: This method is basically identical to that of burfi
preparation wherein a mixture of khoa and sugar is heated at low fire with 37
Heat Desiccated Products sufficient working and kneading till desired texture is attained. Peda is normally
made into round balls of about 20-25 g size by rolling between the palms. Fig.
3.2 given below shows the flow diagram of a standardized batch method for
making plain peda.
Dhap khoa

Heating to 90oC in a jacketed kettle/karahi

Adding Sugar (@30% of khoa)

Kneading at 50oC

Addition of flavouring ingredients

(Cardamom, kesar or saffron) and other additives

Moulding/shaping

Peda

Packaging
Fig. 3.2. Flow diagram of making plain peda by traditional method

The following modifications in method of preparation of peda are made to meet

special requirements.
• Sugar is added immediately after first boiling or before condensing of milk to
develop more burnt and caramelized taste and grainy texture. This method is
used in Katch District of Gujarat.
• Khoa and sugar are cooked with or without ghee for a long time to obtain
completely brown colour peda (Lal peda) of long keeping quality. This method
is adopted in Mathura (UP) and Dharwad (MS) districts.
• For getting a white product, sugar is added to khoa and mixture heated at
relatively slow heat. Sometimes sodium sulphate (Rangkat or bleaching agent)
is also added for extra whiteness.
b) Industrial/mechanized method: Recently some dairy plants have undertaken
preparation of peda using mechanized units and Rheon shaping and forming
machine. They use a planetary mixer for admixing sugar with khoa and also
other ingredients. Different steps and equipment required for this industrial
method of manufacture of peda, being adopted by Sugam Dairy, Baroda are
shown in Fig. 3.3. In this process, khoa having about 72% TS is prepared on
a continuous khoa making unit. In case, such a high total solids is un-achievable,
khoa with low TS is heated at 60oC in a steam jacketed kettle to obtain required
TS. This khoa is transferred to a planetary mixer and sugar @ 30% of khoa is
added. These are mixed thoroughly. Then flavouring/colouring ingredients and
38
 other additives (depending on the type of peda and market demands) are Khoa Based Sweets
properly mixed. The peda mass is then stored at 0-4oC for about 10 hours so
that the temperature of whole lot is adjusted to about 4oC. This low temperature
of product is considered necessary for proper functioning (forming/shaping of
peda balls) of Rheon machine. The peda balls are formed, wrapped and packed
by this automatic machine.
Milk

Continuous khoa making machine

Hot khoa (60oC)

Addition of sugar @ 30% of khoa

Flavour & other ingredients Planetary Mixer

Mixture stored at 5oC for 10 hours

Rheon forming and packaging machine

Fig. 3.3 Flow diagram of the industrial method of peda making

Check your Progress - I

1) Name some common khoa based sweets and the type of khoa used for these
sweet.
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2) Name the existing standards for burfi and peda. List the factors that affect
composition of these sweets?
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3) a) How much sugar is optimum for burfi and peda b) What is the
compositional difference between burfi and peda? and c) On the basis of
appearance how you can differentiate burfi from peda?
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4) a) How brown (Lal) and completely white colour peda can be prepared?
b) Give the flow diagram of an industrial method of peda making?
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Heat Desiccated Products
3.4 GULABJAMUN
Gulabjamun is a popular sweet prepared in all parts of India. Like other sweets, the
manufacture of gulabjamun is also largely in the hands of halwais who adopt small-
scale batch method. Though there is large variations in the sensory quality of
gulabjamun, the most liked product should have brown colour, smooth and spherical
shape, soft and slightly spongy body free from both lumps and hard central core,
uniform granular texture, mildly cooked and oily flavour free from doughy feel and
fully succulent with sugar syrup. It shall have optimum sweetness. It may or may not
contain a piece of currant or cashewnut in the centre.
i. Gross Composition of Gulabjamun
The gross chemical composition of gulabjamun vary widely depending on numerous
factors, such as composition and quality of khoa, proportion of ingredients, sugar
syrup concentration, etc. The composition of gulabjamun, on the drained weight
basis varies in the following range (Table 3.4).
Table 3.4. Gross chemical composition of gulabjamun

Constituents (%) Market samples (Range)

Moisture 25.0 – 30.0%
Fat 8.5 – 10.5%
Proteins 6.0 – 7.6%
Ash 0.9 – 1.0%
Lactose 8.5 – 11.5%
Sucrose 38.0 – 52.0%

ii. Method of Preparation of Gulabjamun

Presently gulabjamun is prepared from two base ingredients, namely khoa and
gulabjamun mix powder. The former method based on khoa as main ingredient for
gulabjamun making is discussed in this unit. Invariably gulabjamun is prepared by
traditional method and the large scale mechanized method is used only by a few
organized dairies.
a) Traditional method: This small scale batch method is adopted by milk
confectioners (halwais). Dhap khoa, having about 40-45% moisture, is used
for making gulabjamun. The method involves proper blending of 750 g khoa,
250 g maida and 5 g baking powder to homogenous and smooth dough. Small
amount of water can be added in case dough is very hard and do not roll into
smooth balls. The mix should be prepared fresh every time. A piece of good
quality current (kishmish) or cashewnut may be placed in the centre of dough
and then rolled into smooth balls. The balls of required size (normally in range
10-15 g) are formed from the dough and deep fried in ghee (vegetable/vanaspati)
in a karahi to golden brown colour. The temperature of frying medium is
maintained at about 125oC and balls take about 15-20 min for proper frying. It
is necessary to turn balls up and down during frying to avoid localized burning.
Subsequently the balls are transferred to 60% sugar syrup maintained at about
60oC. It takes about 30 min for the balls to completely absorb the sugar syrup.
For preparing sugar syrup, equal quantities of sugar and water are boiled for
40
about 10 min. The dirt or froth collecting on the surface of syrup is removed
 with a strainer. Sometimes even raw milk (about 50 ml for one litre of syrup) is Khoa Based Sweets
added to boiling syrup for better refining of syrup.
b) Mechanized method: A new technology has been developed for industrial
production of gulabjamun using an assembly-line system and is in use at Sugam
Dairy, Vadodara (Gujarat). The flow diagram of this mechanized method is
presented in Fig. 3.4.
Khoa with 35-40% moisture is mixed in a planetary mixer with about 20%
maida (bleached wheat flour) and 0.5% baking powder. The dough of
homogenous consistency is prepared by sufficient blending, which can be judged
by formation of smooth balls without surface cracks. In a portioning machine,
the dough is divided into 8 grams portions. These dough portions are conveyed
to the ball forming machine. Here balls are shaped like cylinder and are carried
to a frying vat containing edible oil at a temperature of 140oC. After proper
cooking, the balls are shifted to sugar syrup tank containing syrup of about
60oBrix. After proper soaking, indicated by settling of balls at the bottom of
syrup, the gulabjamun balls are packaged in plastic containers along with an
appropriate amount of hot syrup. Then the plastic cups are heat sealed with
lids.
Khoa

Planetary mixer Maida & other ingredients

Dough

Portioning machine (8g each portion)

Ball forming machine

Deep fat frying tank (140oC)

Sugar syrup tank

Gulabjamun

Packaging

Storage
Fig. 3.4. Flow diagram for the commercial manufacturing of gulabjamun

3.5 KALAJAMUN AND PANTUA

i. Kalajamun
As the name reflects, it is also a khoa based sweet round in shape like gulabjamun
but its colour is too dark, almost black like Jamun Fruit. It is also called as Kalajam 41
Heat Desiccated Products in certain parts of India. This sweet is sold without syrup. Its method of manufacture
is very much similar to that of gulabjamun with the exception that it is deep fat fried
at very high temperature for longer time, which results in too dark colour. The surface
of kalajamun is hard with surface crust whereas the inside is soft and granular with
stuffing. Kalajamun is packaged and stored without sugar syrup.
ii. Pantua
Pantua has its origin in the eastern region of India. Its appearance is similar to
gulabjamun but the ingredients used are different. The dough of pantua is made of a
mixture of khoa and chhana, along with other ingredients such as maida and baking
powder. According to one method it consists of chhana and khoa (40% each),
maida (3%), arrowroot (3%), suji (3%), ground sugar (0.6%) and baking powder
(0.3%). The method of manufacture of pantua is almost same as of gulabjamun.
The ingredients are properly kneaded to form dough of smooth consistency with
about 40% moisture. Spherical balls of about 12 grams are prepared and fried in
vanaspati ghee at 120oC and after obtaining deep brown colour are transferred to
hot sugar syrup (60oC) having concentration of 55o Brix. The composition of pantua
prepared by this method and of market samples is shown in Table 3.5. Since chhana
is added along with khoa, the texture of pantua has more spongy and chewy
characteristics than that of gulabjamun.
Table 3.5. Comparative chemical composition of pantua

Constituents (%) Laboratory Market

prepared product samples
Total solids 59. 7 57.7 – 68.3
Fat 15.5 8 – 11
Proteins 8.7 6.7 – 7.9
Ash 0.67 0.32 – 0.53
Sucrose 27.1 37.8 43.6
Other carbohydrates 7.7 NA

Check your Progress - 2

1) Write the desirable sensory attribute of gulabjamun. How much sugar it
contains?
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2) a) What is the purpose of adding maida and baking powder for gulabjamun
making? b) Name the medium and its temperature for frying gulabjamun.
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3) Name the units of the mechanized gulabjamun making line. What is the shape
42 of gulabjamun prepared by this method?
 ................................................................................................................... Khoa Based Sweets

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4) What is pantua. How it is similar and different from gulabjamun?
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3.6 KALAKAND
Kalakand is also an important traditional milk based sweet popular all over the
country. Though the chemical composition of kalakand is almost similar to burfi, the
organoleptic characteristics of the two differ to a great extent. Kalakand has more
distinct cooked flavour, brown colour, greasy or moist body and grainy texture as
compared with burfi. It is particularly characterized by its large sized grains. So far
no compositional standards for kalakand have been laid down under either in the
PFA act or the BIS.
i. Chemical Composition
The gross composition of kalakand does not differ significantly from that of burfi. All
those factors that are responsible for variations in the chemical composition of burfi
and peda, also affect the composition of kalakand.
ii. Method of Preparation
Buffalo milk is preferred for kalakand making. However, the quality need not be as
fresh as required for burfi and peda. Slightly substandard or returned milk having
titratable acidity up to 0.18% (no sour flavour) can be used for making kalakand.
Standardized buffalo milk (minimum 5 per cent fat and 9.0 per cent SNF) is taken in
a kettle and heating started. On first boiling, 0.01 per cent citric acid, dissolved in
small quantity of water, is added to the milk. If milk has developed acidity, there is
no need to add citric acid. Boiling is continued with vigorous stirring and scraping till
pat formation stage. At this stage, sugar @ 6-7 per cent is added to the contents of
kettle and the mass is spread over the surface of kettle. Heating is discontinued at
this stage and desired flavorings and chopped nuts may be added at this stage and
mixed properly. Kalakand so produced is removed to suitable trays or packaging
materials.
Kalakand is also prepared from Danedar khoa, as a starting material. Khoa is
taken in a kettle and heated to about 70oC and sugar @ 30% of khoa is added. The
mixture is blended properly. Additives, if desired are mixed at this stage. The whole
mass is transferred to trays for setting and finally cut to required size and shape.

3.7 MILK CAKE

Milk cake resembles kalakand except for its colour and flavour. The colour of milk
cake is more intense brown with horizontal layers of white or light brown. It has
distinct caramelized flavour and large size hard grains with typical gummy texture.
Though milk cake is consumed all over the country, particularly in northern parts it
has more preference. 43
Heat Desiccated Products i. Composition of Milk Cake
The average percentage composition of milk cake prepared by a standard method
is: moisture, 15.83; fat, 21.32; protein, 11.38; lactose, 7.67; sucrose, 40.46 and
ash 2.29.
ii. Method of Preparation of Milk Cake
Milk cake is essentially prepared on small scale adopting batch method by the milk
confectioners. Each confectioner has his own method based on the experience and
market demands. A standard method developed for preparing milk cake of consistent
quality is shown in Fig. 3.5 below.
Standardized buffalo milk

Boiling in a karahi or jacketed kettle

Addition of 0.02% citric acid

Partial concentration (about 2 fold)

Addition of partial sugar (6% of milk)

Desiccation to pat stage

Addition of remaining sugar (6% of milk)

Transfer of hot product into special trays

Aging at 60oC for 60 min

Cooling to room temperature

Cut into desired size pieces

Packaging
Fig 3.5. Flow diagram for preparation of milk cake

In the method shown above, buffalo milk having 6% fat and 9% SNF with an acidity
level of 0.18% is preferred. Sugar is added @ 12% of milk at two stages, i.e. half
the sugar on achieving about 2 fold concentration and the remaining half at pat stage
formation. The product in hot condition (about 80-85oC) is transferred into designed
aluminium trays with about 3-4 cms depth and kept at 60oC. This enables the product
to remain in hot condition for a longer time so that caramelized flavour and intense
brown colour is developed in the centre whereas light brown colour remains on out
44 side. The length of the exposure to this temperature (60oC) depends on the intensity
of colour required. Like kalakand, milk cake can also be prepared from Danedar Khoa Based Sweets
khoa, but the quality of product is not as good as that obtained directly from milk.

3.8 KUNDA
Kunda is a region specific heat desiccated semi-solid milk delicacy prepared in the
Belgaum district of Karnataka and its neighbouring area. The origin of the product is
traced to one Joshi family, which had migrated to Belgaum from Dehu area of
Rajasthan and the product is being prepared since the beginning of 20th century.
Now, Kunda is finding acceptance in places other than Karnataka. The colour of
Kunda varies from light brown to dark brown. It has creamy taste with a characteristic
nutty and caramelized cooked flavour. Kunda has a soft body and grainy texture
with district greasy surface. Some organized dairies in Karnataka have also started
commercial production of Kunda.
i. Composition of Kunda
The composition of market samples of Kunda collected from Belgaum, Gokak and
other areas of Karnataka ranges between, moisture, 17.4 – 30.0%; fat, 5.1 – 17.2%;
proteins, 5.9 – 11.3%; sucrose, 25.6 – 51.21 and lactose 5.7 – 15.9%.
ii. Method of Preparation of Kunda
Generally kunda is prepared using Dhap khoa (having about 40% moisture) as a
base material. Buffalo milk is preferred for making such khoa. If khoa contains less
than required moisture, raise the moisture level to about 40%. The flow diagram of
a most commonly used method is given in Fig 3.6 below:
Dhap khoa

(about 40% moisture)

Heating kettle

(shallow/double jacketed)

Heating to about 80-90oC

Adding sugar

(@20-25% of khoa)

Desiccation

45
(90-120 min)
Heat Desiccated Products

Brown/caramel product

(20% moisture)

Kunda
Fig. 3.6 Flow diagram of preparing kunda

The method has not been adequately standardized and largely based on the experience
of worker. Heating temperature and time are so maintained to obtain slightly
caramelized product with small uniform grains. A little amount of water is intermittently
added to prevent drying/burning of product during desiccation. In some parts of
Karnataka, Jaggery is added in place of sugar.
Check your Progress 3
1) What is difference between kalakand and milk cake? How typical grainy texture
is developed in these products?
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2) How much sugar and at what stage is added in milk cake?
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3) How colour of different shades is developed in milk cake? Which components
are responsible for colour development?
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4) a) What is kunda? b) In which regions it is popular? and c) What is the
moisture content in kunda?
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3.9 LET US SUM UP

Milk sweets and delicacies have been an integral part of social and cultural heritage
of Indian sub continent. Several types of milk sweets are prepared in different parts
46
of the country, but khoa based sweets are more popular than others because of their
rich aroma and pleasant taste and good storage stability. The manufacture of milk Khoa Based Sweets
sweets substantially adds value to milk and is thus high profit earner. The most
common khoa based sweets are: burfi, peda, gulabjamun, pantua, milk cake,
kalakand and kunda.
The manufacture of most of the khoa based sweets is largely in the hands of private
milk confectioners (halwais) who adopt small scale batch methods based on their
experience. This results into wide variations in the composition and quality of sweets
with poor shelf life. So far, none of the khoa based sweets has any legal standards
under the PFA act; and BIS has recommended standard only for burfi. The Indian
dairy industry has realized the potential of khoa based sweets and some big players
have started manufacturing these products for domestic and export purpose. Already
large scale/mechanized methods for manufacture of peda and gulabjamun have been
perfected and are being adopted in organized dairy sector.
Khoa is the base material for all these sweets, though in certain cases starting of
process from milk produces better sweet. Burfi and plain peda are prepared by
proper kneading of Pindi khoa and sugar (@30% of khoa) into homogenous mass,
setting it in trays and then cutting/molding into required size. The shape of burfi is
normally square or rectangular whereas peda is round shaped. Since peda is more
granular and dry, slightly higher temperature is kept for kneading. Dhap khoa is
used for preparation of gulabjamun, kalajam and pantua. In case of pantua, chhana
is also admixed with khoa. Maida and suji (optional) are added to khoa or blend of
khoa + chhana to provide binding property and baking powder to impart swelling
characteristics to gulabjamun/pantua balls. Normally balls of 10-15 gms are made
from the dough and fried in vegetable oil or ghee at 125-130oC till brown colour is
developed, which takes 15-20 min. These balls are transferred to hot sugar syrup
(60oC) of 60% consistency.
Kalakand and milk cake have granular texture and more brown colour than burfi
and peda, though their composition do not differ appreciably. Milk cake has even
more intense layers of brown colour with light brown shades in between and its
method of preparation is different from kalakand. Kunda is also a brown product
prepared from Dhap khoa, but does not contain large and hard grains like milk
cake. It has more cohesive body. It is popular in Belgaum district of Karnataka and
adjoining areas.

3.10 KEY WORDS

Bleaching agent : Any chemical that can bleach a food product,
normally to whiter colour. The example for
dairy and sugar industry is sodium sulphate.
Caramelization : The process of developing brown colour
product by heating cane sugar with or without
milk solids under controlled conditions.
Deep fat frying : Frying of a food product in oil medium at high
temperature.
Doughy : When taste of a food product is like dough
(wheat flour + water).
Forming : Giving a proper shape to a product.
Hemi-spherical kettle : A kettle with hemi spherical shape i.e. half
47
bottom side spherical for processing a food.
Heat Desiccated Products Kneading : Proper mixing/blending of two or more
ingredients to obtain a homogenous mass.
Planetary mixer : A kettle normally of semi spherical shape with
a mechanical blender/agitator for mixing or
blending additives/ingredient to a food.
Portioning machine : A machine that can make small portions of
equal weight.
Spongy body : Like elastic i.e. on applying pressure the body
is compressed and on removing pressure it
recovers/regains the earlier shape.
Succulent : The product full of juice like orange.
Value addition : Increase in the value of a food commodity by
adding some ingredients, changing
formulation, processing and/or adopting
improved packaging.

3.11 SOME USEFUL BOOKS

Anantakrishnan, C.P. and Srinivasan, M.R. (1964). Milk Products of India, ICAR
Publications.
Aneja, R.P., Mathur, B.N., Chandan, R.C. and Bajerjee, A.K. (2002). Technology
of Indian Milk Products, A Dairy India Publication, Delhi.
De, S. (1980). Outlines of Dairy Technology. Oxford University Press, New Delhi.
IS: 4883 (1980). Specification for khoa. Bureau of Indian Standards, Manak Bhavan,
New Delhi.
Rangappa, K.S. and Acharya, K.T. (1974). Indian Dairy Products. Asia Publishing
House, New Delhi.

3.12 ANSWERS TO CHECK YOUR PROGRESS

Check Your Progress 1
1. i. Peda and Burfi – Pindi khoa
ii. Milk cake and Kalakand – Danedar khoa
iii. Gulabjamun, Pantua and Kunda – Dhap khoa
2. i. There are no standards for burfi and peda under the existing PFA act.
ii. BIS has recommended standards only for burfi but not for peda.
iii. The important factors that affect the composition of burfi and peda are:
– quality of khoa
– amount of added sugar
– extent of desiccation
– type and levels of ingredients
– packaging and storage condition
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3. i. 30% sugar is optimum for burfi and peda. Khoa Based Sweets

ii. Burfi contains high moisture and low protein and lactose as compared
with peda
iii. By observing the shape, burfi is rectangular or square and peda round in
shape.
4. i. Brown or Lal peda can be prepared by heating khoa and sugar at high
temperature to develop caramelization. Sometimes ghee is also added
alongiwth khoa and sugar to develop brown colour without surface burning.
For producing a completely white peda, sodium sulfite (Rangkat) is added
to khoa.
ii. The flow diagram of large scale method of peda making includes;
Milk → Continuous khoa making machine → Khoa → Heat to 60oC →
Addition of sugar @ 30% of khoa → Planetary Mixer → Mixture stored
at 5oC for 10h → Rheon forming and packaging machine → packaged
peda.
Check Your Progress - 2
1. i. Gulabjamun of good quality should possess following characteristics:
Colour – brown; Shape – spherical; Body & texture: soft & slightly
spongy body, uniform granular texture and fully juicy; Flavour: mildly
cooked & oily, free from doughy feel and optimum sweetness.
ii. Though the sugar in gulabjamun ranges between 38-52%, about 45% is
most desirable level.
2. i. Maida is added as a binding agent to khoa so that smooth balls that do
not collapse during deep fat flying are formed. Addition of baking powder
creates voids (gas holes) and makes the balls swell during cooking for
proper absorption of sugar syrup
ii. Normally vegetable fat (vanaspati) or ghee is used for frying gulabjamun
balls. The temperature varies between 125-130oC.
3. i. The main components of a mechanized assembly for gulabjamun
preparations are: planetary mixer; portioning machine; ball forming
machine; deep fat frying tank, sugar syrup tank, packaging and sealing
machine.
ii. Gulabjamun of cylindrical (some what elongated) shape are made by
mechanized system.
4. i. Pantua is a popular milk sweet of eastern India, particularly of Kolkata.
ii. It is similar to gulabjamun in respect of colour, shape and method or
preparation but different in terms of ingredients used and texture.
iii. Like gulabjamun, pantua is spherical in shape having brown colour. In
case of gulabjamun only khoa is used as milk ingredient whereas in pantua
both khoa and chhana are used. Because of chhana addition, the texture
of pantua is more spongy and chewy.
Check Your Progress - 3
1. i. Kalakand and milk cake differ from each other on the basis of organoleptic
quality. Milk cake has more intense brown colour, often in layers, more 49
Heat Desiccated Products caramelized flavour and bigger and harder grains with gumminess in
comparison with kalakand.
ii. The characteristic grainy texture in milk cake and kalakand is developed
by adding 0.01 – 0.02% citric acid to milk during khoa making stage
2. i. The addition of sugar to milk cake varies widely, but 12% is considered
to be optimum.
ii. This sugar is added at two stages. Half of it is added to boiling milk during
desiccation and half at the final stage of khoa.
iii. If Danedar khoa is the starting point all the required quantity of sugar is
added just at beginning of heating of khoa.
3. i. The brown colour with light and intense shades in milk cake are very
critical attributes for its acceptability. These shades can be developed in
khoa by:
– transferring milk cake from processing kettle in hot condition (about
80oC) to an aluminium tray,
– lowering the outside temperature to about 60oC and maintaining
higher internal temperature for about an hour, and finally
– cooling the entire mass to room temperature.
ii. The development of brown colour in milk products is due to maillard
reaction, which takes place at high temperature between amino acid group
of proteins and aldehydes group of milk sugar. The presence of sugar
(sucrose) in milk results into caramelization at high temperature heating
which causes intense brown colour and caramel flavour.
4. i. Kunda is a heat-desiccated semisolid milk delicacy. It has characteristic
brown colour, caramelized cooked flavour and grainy texture.
ii. Kunda is prepared in Belgaum district of Karnataka.
iii. It contains about 20% moisture

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