Heat desiccated PRODUCTS Presenter: Siddhartha pandey ID- 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.
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)