Milk-based cereal desserts like Kheer and Payasam are traditional Indian favorites that span generations and regions. Widely enjoyed across India, these products hold cultural and culinary significance, and their commercialization presents numerous opportunities for food consultants, food processing consultants, and food business consultancy firms looking to develop value-added dairy products.
What is Kheer (Payasam)? – A Traditional Milk-Based Delight
Kheer, also known as Payasam in South India, is a milk-based heat-concentrated dessert enriched with cereals, sugar, nuts, and dry fruits. Each region has its own variation, depending on the cereal and local ingredients used.
Popular Variants of Kheer and Payasam:
- Rice Kheer
- Saboodana Payasam
- Semya/Semolina Payasam
- Kaddu-ki-Kheer
- Khas-Khas Kheer
- Rava Payasam
- Coconut Kheer
- Lauki-ka-Kheer
- Green Gram Dal Payasam
- Bengal Gram Dal Payasam
These varieties are frequently developed by food technology consultants and product development experts in the food manufacturing consulting sector to cater to regional taste profiles.
Preparation Method of Kheer
As per industry and food processing consultant practices, the following standard preparation method is used:
- Milk Base: Buffalo milk with 4.5%–5.5% fat and 8.5%–9% SNF.
- Cereal Addition: Add rice (2.5%) and boil gently with continuous stirring.
- Sugar Integration: At 1:1.8 milk concentration ratio, add sugar (5%–7.5%).
- Finalization: Cook until rice is soft, the mixture thickens (2x–3x), and add cardamom for flavor.
This formulation process can be optimized by food industry consultants to ensure consistency, yield, and quality.
Chemical Composition of Kheer
Kheer’s nutritional value depends on:
- Type of milk used (cow, buffalo, or mixed)
- Degree of concentration
- Type and proportion of cereal, pulses, and flavoring ingredients
This is often analyzed during product development phases by food manufacturing consultants and QA experts.
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Optimized Kheer Moh
Shelf Life and Storage of Kheer
Standard Shelf Life:
- 2–3 days at 37°C ± 1°C
- 10–15 days at 4°C ± 1°C
Shelf Life Extension Techniques (Used in industrial settings):
- Nisin Addition: Extends life to 8–10 days at room temperature, 100–150 days refrigerated.
- Heat Treatment in Tin Cans: Immersion in boiling water for 20 mins extends shelf life to 3–4 days (RT) and 60–70 days (4°C).
- Sterilized Canned Kheer: Cooked and sterilized simultaneously; lasts 6 months at 30°C.
These methods are widely adopted by food business consultancy teams for developing market-ready products.
Dry Kheer Mix: A Scalable and Shelf-Stable Innovation
Developing an instant kheer mix allows food processing consultants to serve modern consumer needs for convenience, extended shelf life, and export readiness.
✅ Industrial Method for Instant Kheer Mix Production:
- Standardize Buffalo Milk: 6.9% fat, 9.5% SNF
- Preheat: 60°C for 15 minutes (Triple-effect evaporator)
- Concentrate: To 35% total solids
- Homogenize: 183 bar (Stage 1), 36 bar (Stage 2)
- Mix: With ground rice and sugar
- Gelatinize: Heat to 80°C in steam-jacketed kettle
- Dry and Instantize: Fluidized bed dryer
- Pack: In metallized polyester-LDPE bags
Rehydration involves:
- Boiling instant rice for 10 minutes
- Adding the dry mix into the rice water
- Garnishing with dry fruits and serving
This product is ideal for food manufacturing consulting firms targeting urban and export markets.
Quality Attributes of Dried Kheer Mix
- Extended shelf life
- Consistent flavor and texture
- Ease of transport and reconstitution
- Scalable for commercial production
Conclusion
Kheer and Payasam are versatile milk-based desserts with wide regional appeal. From traditional methods to industrial processing and packaging innovations, they represent a lucrative opportunity for food consultants, food processing consultants, and food business development teams.
Using shelf life extension techniques and producing instant mixes can significantly enhance product viability and market reach. Partnering with the right food consultancy service provider or food technology consulting firm is key to successful commercialization.
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