ANIMAL HUSBANDRY INFORMATION

PROCESSING AND VALUE ADDITION

Concentrated Milk Products

Khoa

It is a product obtained by heat desiccation of cow, buffalo or mixed milk in an open pan to 65-70 per cent solids.

Method of preparation:

In the traditional method, milk is taken in small lots of about 4-5 litres in an open, shallow iron pan. It is directly heated over a non-smoky vigorous fire. Milk is slowly agitated in the beginning with a continuous light scraping action, with iron scraper on the sides to avoid scorching of milk solids sticking to the sides of the pan.

Continuous evaporation takes place and milk thickens rapidly. At certain concentration, usually of 2.5-2.8 times, the heat coagulation of protein begins. Concentration now takes place faster and a change of colour is seen. The heating is turned down to about 82-87 oC and stirring and scraping intensified to avoid browning of milk solids due to scorching. The viscous milk begins to dry up. When the khoa mass begins to leave the sides and bottom of the pan, heating is shut off and khoa forms into pats.

The final solids content in khoa ranges between 65 and 70 percent. Cow milk usually yields 18 percent of khoa. The yield from buffalo milk is usually 20 percent. Buffalo milk is preferred since it yields a whiter product with a soft loose body and a smooth granular texture which makes it suitable for the preparation of khoa based sweets.

Khoa Based Sweets

Burfi

A khoa based sweet, white to light cream in colour with firm body and smooth to granular texture.

Method of preparation:

Khoa is taken in an open pan over a low fire, sugar (25-35%) added and vigorously mixed to dissolve the sugar and form a smooth mass. The mixed mass is poured out into a tray greased with ghee, spread uniformly and allowed to cool. On cooling, the mass sets into firm product, which can be cut using a knife into desired shapes and sizes. Nuts and flavouring may be added while heating to produce varieties of burfi. It is decorated with silver foils to improve its appearance and packed in paper board cartons having parchment paper liners or grease proof paper liners. Different types of burfi containing shredded coconut, nuts; chocolate and special toppings are popular.

Peda

Peda or doodh peda is prepared on a small scale by halwais using khoa as the base material mixed with sugar and flavourings / colours. Peda is whitish yellow in colour and has a coarse, grainy texture. The quantity of peda produced in India exceeds any other indigenous milk based sweet using khoa as the raw material.

Method of preparation:

Peda is generally prepared by mixing khoa and sugar in the ratio 3:1. The khoa sugar mixture is heated on a gentle fire till the mixture forms firm pat. The pan is removed from the fire and nuts and flavouring substances are added, if desired. The contents are mixed thoroughly and made into balls of 15 to 20 gm size by rolling between the palms after applying a little ghee to avoid sticking. The product may also be formed into different shapes and sizes using different dies/ moulds. Some halwais use permitted colours to prepare peda. Powdered cardamom can be added to increase the flavour.

Gulab Jamun

It is round or cylindrical in shape, dark brown in colour and with a firm body and smooth texture soaked in thick sugar syrup. It is generally served warm as a dessert.

Method of preparation:

Khoa (300 g) is mixed with small amounts of wheat flour (35 g) and kneaded into uniform dough. The dough is then rolled into small balls and deep-fried in ghee in a shallow pan till the balls acquire a golden brown colour. The balls are then removed and put into a 60 per cent sugar solution and allowed to soak for a few hours before being served.

Last updated: 1-3-2007