Traditional Dairy Products

Lesson 14. PAYASAM/ KHEER – VARIETIES, METHOD OF PREPARATION, YIELD, PACKAGING AND SHELF LIFE

Module 6. Payasam /Kheer

Lesson 14
PAYASAM/ KHEER – VARIETIES, METHOD OF PREPARATION, YIELD, PACKAGING AND SHELF LIFE

14.1 Introduction

Cereal mixed indigenous milk products are popular all over India. In this category, the variety depends on the regions e.g. Kheer in Northern India, Payasam in Southern India. The name of the payasam / kheer changes with the additive cereal and other additives added viz. rice payasam, saboodana payasam, semya / Semolina payasam, kaddu- ki- kheer etc.

14.2 Product Description

Kheer is a heat concentrated milk based confection with added cereals, sugar, nuts and dry fruits. The different varieties of kheer and payasam are

• 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

14.3 Method of Preparation

Buffalo milk is preferred for both payasam and kheer preparation. Standardized buffalo or cow milk with 4.5%-5.5% fat and 8.5 to 9% SNF is taken in a pan and boiled on a non smoky fire. Good quality rice is taken, washed and added to milk @ 2.5%. Gentle boiling accompanied by thorough stirring cum scraping of the contents is undertaken. When the ratio of concentration of milk reaches 1: 1.8, sugar is added @ 5-7.5% of the milk taken. Further heating with stirring is continued until the rice is properly cooked and approximately when the concentration reaches 2 to 3 times. Powdered cardamom (@0.02%) is mixed as flavoring at the end of heating.

14.4 Chemical Composition of Kheer

Chemical composition of kheer depends on

• Kind of milk (cow/buffalo/mixed)

• Quality of milk

• Ratio of concentration

• Quality and type of cereals/pulses/optional ingredients.

Table 14.1 Chemical composition of kheer

14.5 Keeping Quality of Kheer

The average shelf life of kheer at 37°C ± 1°C is 2-3 days and 10-15 days at 4°C ± 1°C.

14.5.1 Extension of shelf life of kheer

Successful attempts made to improve the shelf life of kheer are given below:

14.5.1.1 Addition of nisin

Addition of Nisin at the end of preparation could extend the shelf life of kheer upto 8-10 days at 37°C ± 1°C and 100-150 days at 4 ± 1°C.

14.5.1.2 Sterilization

Kheer packed in tin cans when heat treated by immersing in boiling water for 20 minutes, could keep well for 3-4 days at room temperature and 60-70 days at 4 ± 1°C. The shelf life of canned kheer manufactured, cooked and sterilised simultaneously was extended to six months at 30°C.

14.6 Dried Kheer Mix

Production of kheer in a dry form suitable for ready reconstitution will extend the shelf life of the product.

14.6.1 Method of preparation

Fresh buffalo milk is standardized to 6.9 % fat and and 9.5% SNF. The milk is preheated at 60°C for 15 min in the preheater of triple effect evaporator and then concentrated to 35% TS. Homogenisation 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 slurry is heated to a temperature of 80°C for gelatinizing of rice in as steam jacketed vessel. Using a fluidized bed dryer the slurry is dried and instantized. The product is packed in metalized polyester LDPE bags. Reconstitution of kheer mix involves rehydration of instant rice in boiling water for 10 min followed by dispersal of the powdered component into the rice water mixture. Then the product is garnished with dry fruits, flavors etc.

Fig. 14.1 Flow diagram of preparation of dried kheer mix

Reference

1) Jha,A.(2000) Development of process for long life kheer and instant kheer mix NDRI Karnal
2) Srinivasan M.R and Ananthakrishnan C.P Milk products of India ICAR New Delhi