CONVENIENCE AND HEALTH FOODS 3 (1+2)

Lesson 9 : Milk Based Products And Mixes

Kalakand

Made from granular khoa. it is light caramel in colour with firm and granular texture.

Process: It is made by adding citric acid to khoa while heating to form the grained khoa. Khoa reaches a semisolid stage where sugar is added to khoa. The mixture is stirred for 5 minutes for uniform melting of sugar into khoa. The mixture is then poured into tray greased with ghee. Allowed to cool and harden. Then cut into different sizes.

Composition of Kalakand

Constituent	Percentage
Moisture	25-30
Fat	22-32
Protein	17-19
Lactose	23-27
Ash	3.6-3.7