Traditional Dairy Products

Lesson 7. PEDA – PRODUCT DESCRIPTION, METHOD OF PREPARATION, QUALITY, PACKAGING AND SHELF LIFE

Module 3. Khoa based sweets

Lesson 7
PEDA – PRODUCT DESCRIPTION, METHOD OF PREPARATION, QUALITY, PACKAGING AND SHELF LIFE

7.1 Introduction

A variety of sweets are prepared from khoa. Three varieties of khoa are used in the preparation of different varieties of sweets. Khoa admixed with chhana also forms base for some milk sweets.

7.2 PEDA

Peda is a sweet prepared from pindi variety of khoa by the addition of sugar. Since peda contains sugar and lower moisture content it has a better keeping quality than khoa. Peda have religious importance as they are offered as “Prasad” during worship of God in the temples. Peda is also offered to guests at the time of ceremonial celebration like marriages etc. Some region specific varieties are popular in different regions of the country. Doodh peda is the common variety and is popular all over India. Peda is characterized as a circular slightly flattened ball with low moisture content and white to creamy white in colour and smooth texture.

Fig. 7.1 Flow diagram of Preparation of peda from khoa

7.2.1 Dharwad peda

It gets its name from Dharwad region of Karnataka State. In the traditional process, khoa is fried in ghee and mixed with sugar. It is a brown coloured product with sugar crystals seen on the surface. This has longer shelf life than doodh peda owing to low moisture content and high sugar content coupled with ghee frying

7.2.2 Thirattupal

It is popular in Tamil Nadu and Kerala states and characterized by coarse granular texture. Slightly sour milk or small quantity of curd is added to hot milk during preparation of this sweet to get granular texture.

7.2.3 Lal peda

It is highly browned peda with intense cooked flavour and lot of free fat is prepared in some parts of Eastern Uttar Pradesh, Varanasi, etc with cardamom flavour.

7.3 Method of Preparation of Doodh Peda

7.3.1 Traditional method

About 5 litres of buffalo milk is taken in an open pan and heated on a brisk non smoky, fire. When the milk reaches a rabri stage, about 400 - 450 gm sugar is added and stirring and scraping continued until a pasty consistency is obtained. During the last stages of heating, the paste is worked up into a smooth mass. The heating is then stopped; the paste is spread on the walls of the pan for cooling. Then the product is shaped in to either flattened circular balls or rectangular shapes.

7.3.2 Preparation of peda from khoa

Pindi khoa is broken into bits and heated to 90°C. Powdered sugar @ 30% on the basis of khoa is added and heating is continued with rigorous working to obtain a smooth pasty consistency. Then the product is cooled and shaped on moulds.

7.4 Quality of Peda

Chemical quality of peda depends on:

• Type and quality of milk,

• Quality of khoa if used,

• Amount of sugar added,

• Method of production

• Optional ingredients and flavors added

• Storage conditions

Table 7.1 Chemical composition of peda

7.5 Packaging and Shelf Life of Peda

7.5.1 Packaging of peda

Peda is generally packed in paper board containers lined with parchment paper or grease proof paper. However, plastic trays, tubs can be used to pack peda to enhance its marketability, Peda packed either in polythene bags or parchment paper lined paper board boxes can keep well for 7 days at room temperature and 30 days at refrigeration temperature. Use of laminates with oxygen scavenger property is also advocated.

7.5.2 Shelf life of peda

Generally peda can keep well for 5-7 days at room temperature. Peda packed in multilayer transparent laminate pouches under modified atmospheric packing of Nitrogen and CO2 had a shelf life of 15 days at room temperature and 30 days at 20°C. Peda samples packed in pouches with oxygen scavenger exhibited a shelf life of 2 months at 37°C and 6 months at 20°C.

Reference

Reddy C.R.(1985) Process modification for production of khoa based sweets