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.