Preparation of Kheer EXPERIMENT 7 PREPARATION OF KHEER

Structure

7.1 Introduction 7.2 Objectives 7.3 Experiment Principle Requirement Procedure Observation Results 7.4 Precautions

7.1 INTRODUCTION

Kheer is a popular Indian dessert prepared by partial heat desiccation of whole milk with rice. Sugar is added as a sweetening agent along with other additives, nuts and flavorings at the end of manufacturing process. Other cereals, such as the semolina, are also added occasionally in place of rice. At present no legal standard exists for kheer.

7.2 OBJECTIVES l To learn the method of preparation of kheer from cow and buffalo milk. l To compare its quality and yield.

7.3 EXPERIMENT

1. Principle

Principle involved in preparation of kheer is proper cooking of rice in boiling milk in a kettle so that partial condensing of milk and gelatinization of starch take place and a homogenous thickened product is obtained. Sugar and other additives enhance the taste of the final product.

2. Requirements

i) Double jacketed S.S. kettle/ degchi (heating vessel).

ii) Stirrer/ ladle

iii) Milk testing (fat, acidity, SNF, etc.) apparatus.

iv) Weighing balance

v) Thermometer (0-110oC) 27 Practical Manual— vi) Milk Dairy Products-II vii) Rice (good quality, Basmati or any other variety)

viii) Sugar

ix) Cardamom seeds/ other additives (optional)

x) Steam/ fuel supply

3. Procedure

i) Take a representative sample of milk and analyze for fat, SNF, acidity and organoleptic quality.

ii) Standardize buffalo milk to 5% fat and cow milk to 4% fat. The SNF level should preferably by 9.0 and 8.5%, respectively.

iii) Strain milk into a kettle/ degchi through a muslin cloth and start heating.

iv) Simultaneously, wash weighed quantity of clean rice (5% in case of buffalo milk and 2.5% for cow milk) and soak in potable water for about 30 min.

v) When milk starts boiling, add rice to it.

vi) Boil the contents (milk and rice) gently with intermittent stirring and scraping. If desired, add cardamom seed during boiling stage.

vii) When rice has been properly cooked and milk concentrated to desired level (about 1.4 times incase of buffalo milk and 1.8 times in cow milk), add required amount of sugar (@ 12% of buffalo milk and 6% of cow milk).

viii) After adding sugar, give just one boiling to milk and then stop fuel supply and cool the product immediately.

ix) Take the weight of the final product and then a representative sample for analysis for total solids, fat and organoleptic quality.

x) Package the product in polystyrene cups and store under refrigerated conditions.

4. Observations

a) Particular of Milk

Type ______Quantity ______litre/ kg

Acidity ______% LA Fat ______%

SNF/TS ______%Organoleptic quality

b) Particular of Rice

Variety ______Quantity ______kg.

Soaking conditions ______28 c) Cooking conditions Preparation of Kheer

Type of kettle and fuel ______

Time heating started ______

Temp. of milk at the time of addition of rice ______oC.

Time of adding rice ______

Time cooking completed ______

Concentration achieved ______

Time of sugar added ______

Amount of sugar added ______

Time of finish ______

Temp. of product at the time of finish ______oC.

d) Yield of kheer

Quantity obtained ______

Out-turn ______%

e) Organoleptic quality of kheer

Flavour ______

Texture/ consistency ______

Colour ______

Sweetness ______

f) Chemical composition of kheer

Total solids ______%

Moisture ______%

Fat ______%

5. Results

Compare the yield, composition and quality of kheer prepared from buffalo milk and cow milk by computing data in tabular form.

7.4 PRECAUTIONS i) Clean and wash rice properly before use. ii) Ensure complete cooking of rice.

Achieve optimum concentration (consistency) of the final product. 29