Heat desiccated PRODUCTS

Presenter: Siddhartha pandeyID- R12031

B.Sc. (Ag) 4rth yr

Heat Desiccated Products

Heat Desiccated Products

KhurchanKheer/BasundKulfi/Malai ka

Baraf Malai Khoa/ Mava /Pal Ghoa

Confection sweetsPedaBurfi Gulab jamun kalakand

Khoa/Mava/Khava/Palghoa Khoa is a partially dehydrated whole milk product.

Milk

Clarification

Standardization Fat:5%, SNF:9%

Partial Desication of khoa to 20%

Moisture(Steam 1.0kg/cm

Cooling to 30C

Pulverize to fine Particles

Cooling at 30C

Breaking into Bits

Tray loading with khoa particles to

1cm bed thickness

Drying at 70C

Cooling

Packaging

Commercial grades of Khoa

Khoa Type Fat % Moisture%

Pindi khoa 21-26% 31-33%

Dhap khoa 22-23% 37-44%

Danedar khoa 20-25% 35-40%

Delicacies from KhoaGulabjamun:- Balls prepared by kneading pindi

khoa as base material with additives like refinedwheat flour, semolina and baking powder followed by deep frying in cooking medium and further dipping in a sugar syrup.

Burfi: Khoa based sweet, prepared by heating khoa on medium heat, topped by nuts such as pistachio, cardamon or a layer of chocolate.

Kalakand: Prepared from Danedar Khoa, with typical granular texture and added aromatic spices.

Peda: Ball shaped (top and bottom flattened), prepared from dhap khoa, topped with nuts.

Malai Kulfi

Kheer is concentrated heat desiccated indigenous dairy product.

Taking milk in double jacketed vat

Heating milk to desirable reached with consistency with continuous

stirring

Addition of basmati rice in boiling milk and stirring

Heating it till desired consistency reached with stirring

Addition of sugar

Addition of mixture of sodium benzoate and Elaichi powder

Stirring for some time and filling in cups(200 g)

Storing in cold room(below 8˚C)

Thank you