Gulabjamun is one of the most beloved traditional Indian sweets, widely enjoyed across the country and exported globally. It is a khoa-based dessert, typically prepared using the Dhap variety of khoa containing 40–45% moisture. While small-scale production by halwais is common, standardized production methods are essential to ensure quality, shelf life, and hygiene, especially for commercial-scale food processing consultants and manufacturers.
Key Features of Ideal Gulabjamun
An ideal Gulabjamun should possess:
- Uniform brown coloration
- Smooth, spherical shape
- Soft, slightly spongy body with granular texture
- Cooked milk flavor
- Absence of hard cores or lumps
- Complete syrup absorption with optimum sweetness
Such characteristics are critical for food product consultants aiming to meet quality expectations and sensory appeal.
BIS Specifications for Gulabjamun (Food Manufacturing Standards)
As per the Bureau of Indian Standards (BIS):
- It must be made using khoa, skim milk powder, cream, butter, ghee, or other milk solids.
- Ingredients like wheat flour, citric acid, and baking powder are permitted.
- The product must be free from foreign matter, mold, or insect contamination.
- The free syrup content should not exceed 60% of the net mass.
These specifications are essential for food consultancy services and food processors to comply with regulatory and export norms.
Sugar Syrup Requirements
The sugar syrup used in Gulabjamun should:
- Be clear, light to golden yellow
- Contain no free fat residues
- Be free from broken Gulabjamun pieces
- Follow food safety protocols for packaging
Maintaining syrup quality is a key parameter for food technology consultants ensuring product shelf stability.
Traditional Method of Gulabjamun Preparation
For manual production:
- Blend 750 g khoa, 250 g wheat flour, and 5 g baking powder to form a smooth dough
- Add minimal water if necessary
- Form small balls and deep-fry at 140°C
- Transfer into 60% sugar syrup maintained at 60°C
- Let soak for 2 hours for full syrup absorption
This method suits food business consultants working with small-scale or cottage food industries.
Mechanized and Commercial Production
Semi-Continuous Mechanized Production
A semi-automatic system developed by NDDB uses:
- Meatball forming machines
- Potato chip fryers for even frying
Such solutions are ideal for food manufacturing consultants focusing on efficiency and large-scale production.
Instant Mix Production (Using Skimmed Milk Powder)
To overcome seasonal khoa shortages:
- CFTRI Mysore created an instant Gulabjamun mix using:
- Spray-dried skim milk powder
- Wheat flour, vanaspati, citric acid, tartaric acid, baking soda
- NDRI Karnal developed a mix using roller-dried skim milk
This is widely adopted by food consultants and traders due to its commercial viability and consistency.
Yield of Gulabjamun
Yield is calculated based on drained weight:
- 1 liter of buffalo milk typically yields 1 kg Gulabjamun
This metric is important for food processing consultants during cost analysis and plant efficiency planning.
Packaging and Shelf Life
Regular Shelf Life
- 5–7 days at ambient temperature in syrup
Extended Shelf Life Methods:
- Hot filling in polystyrene tubs + 0.1% potassium sorbate
- Shelf life: up to 3 weeks
- Sterilized metal cans + steam chest treatment (7–8 minutes)
- Shelf life: up to 6 months
These methods are recommended by food industry consultants and ensure longer product life for retail and export.
Conclusion
Gulabjamun remains a staple in traditional Indian sweets and a growing product in the global ethnic food market. With rising demand, food consultants, food technology experts, and manufacturing consultants must focus on:
- Maintaining BIS quality specifications
- Embracing mechanized and instant mix solutions
- Adopting optimized packaging and preservation methods
As a leading provider of food consultancy services, PMG Engineering supports clients in setting up and optimizing Gulabjamun production units, ensuring compliance, cost-effectiveness, and scalability.
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