In India, cereal-mixed indigenous milk products are very popular, with different varieties found in different regions. For example, Northern India has Kheer while Southern India has Payasam. The name of the dish changes with the additive cereal and other ingredients added to it.
1. Product Description
Kheer is a milk-based dessert that is heat concentrated and includes added cereals, sugar, nuts, and dry fruits. Different varieties of kheer and payasam include Rice kheer, Saboodana payasam, Semya/Semolina payasam, Kaddu-ki-kheer, Khas-Khas kheer, Rava-payasam, Coconut-kheer, Lauki-ka-kheer, Green gram dal payasam, and Bengal gram dal payasam.
2. Method of Preparation
To prepare kheer or payasam, buffalo milk with 4.5%-5.5% fat and 8.5% to 9% SNF is taken in a pan and boiled gently on low heat. Good quality rice is added to the milk at 2.5%, and the mixture is stirred continuously. Once the concentration of milk reaches a ratio of 1:1.8, sugar is added at 5-7.5% of the milk taken. The mixture is then heated until the rice is fully cooked, and the concentration reaches 2 to 3 times. Finally, powdered cardamom is added for flavor.
3. Chemical Composition of Kheer
The chemical composition of kheer depends on the kind of milk used (cow/buffalo/mixed), the quality of milk, the ratio of concentration, and the type of cereals/pulses/optional ingredients added.
Constituents (%)
Optimized Kheer Moh
4. Keeping Quality of Kheer
The shelf life of kheer at 37°C ± 1°C is 2-3 days and 10-15 days at 4°C ± 1°C.
4.1. Extension of Shelf Life of Kheer
To improve the shelf life of kheer, nisin can be added at the end of the preparation, extending the shelf life to 8-10 days at 37°C ± 1°C and 100-150 days at 4 ± 1°C. Kheer packed in tin cans can also be heat-treated by immersing in boiling water for 20 minutes, extending the shelf life to 3-4 days at room temperature and 60-70 days at 4 ± 1°C. Canned kheer that is manufactured, cooked, and sterilized simultaneously can be stored for six months at 30°C.
5. Dried Kheer Mix
Producing kheer in a dry form that can be easily reconstituted will extend its shelf life.
5.1. Method of Preparation
Fresh buffalo milk is standardized to 6.9% fat and 9.5% SNF. The milk is preheated at 60°C for 15 minutes in the preheater of a triple effect evaporator and then concentrated to 35% TS. Homogenization of milk concentrate is done at a pressure of 183 bar in the first stage and 36 bar in the second stage. Then, it is mixed with ground rice and sugar, and the slurry is heated to a temperature of 80°C for gelatinizing rice in a steam-jacketed vessel. The slurry is dried and instantiated using a fluidized bed dryer. The product is packed in metalized polyester LDPE bags. Reconstituting the kheer mix involves rehydrating instant rice in boiling water for 10 minutes, followed by adding the powdered component into the rice water mixture. The product is then garnished with dry fruits, and flavors, and served.
5.2. Quality Attributes
The dried kheer mix has a longer shelf life than traditional kheer and can be easily stored and transported. It also has consistent quality attributes in terms of flavor, texture, and appearance.
6. Conclusion
Kheer and payasam are popular milk-based desserts in India, with various regional and cereal-based variations. The chemical composition of kheer depends on the type and quality of milk, cereals, and other additives used. The shelf life of kheer can be extended through various methods, including the addition of nisin, sterilization, and producing a dried kheer mix. The latter method involves preheating and concentrating milk, mixing with ground rice and sugar, and drying and instantizing the mixture before packaging. The resulting product has a longer shelf life and consistent quality attributes.
7. Reference
- http://ecoursesonline.iasri.res.in/mod/page/view.php?id=6291
- Jha, A. (2000) Development of a process for long life kheer and instant kheer mix NDRI Karnal
- Srinivasan M.R and Ananthakrishnan C.P Milk products of India ICAR New Delhi
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