TRADITIONAL DAIRY PRODUCTS

Lesson 11. GULABJAMUN – PRODUCT DESCRIPTION, METHOD OF PREPARATION, QUALITY, PACKAGING AND SHELF LIFE

Module 3. Khoa based sweets

Lesson 11
GULABJAMUN – PRODUCT DESCRIPTION, METHOD OF PREPARATION, QUALITY, PACKAGING AND SHELF LIFE

11.1 Introduction

Gulabjamun is a khoa based sweet popular all over India. Dhap variety of khoa having 40-45% moisture is preferred for Gulabjamun preparation. Manufacture of Gulabjamun is largely in the hands of halwais who adopt small scale batch method. There are large variations in the sensory quality of Gulabjamun. The most liked product should have brown colour, smooth and spherical shape, soft and slightly spongy body, free from both lumps and hard central core, uniform granular texture, with cooked flavour and free from doughy feel and the sweet should be fully succulent with sugar syrup with optimum sweetness.

11.2 BIS Specifications of Gulabjamun

Gulabjamun shall be prepared from khoa, skim milk powder, milk powder, ghee, cream, butter or other milk solids. It may contain maida (wheat flour), citric acid and baking powder. It shall be free from dirt and other foreign matter as well as insects and mould growth. It should be, as far as possible, manufactured and packed under hygienic conditions. The proportion of free syrup in a gulabjamun pack shall not exceed 60% of the declared net mass.

Table 11.1 Compositional specifications for Packed Gulabjamun as per BIS

11.2.1 Requirements for sugar syrup

The sugar syrup shall be clear and light to golden yellow in colour, and shall conform to the requirements given in the table as follows. The proportion of free syrup in a gulab jamun pack shall not exceed 60% of the declared net mass. There should not be excessive free fat floating in the syrup or adhering to gulab jamun pieces. The package should not also contain broken pieces of gulab Jamuns in the syrup.

Table 11.2 Requirements for sugar syrup as per BIS

11.3 Chemical Composition

The chemical composition of Gulabjamun vary widely depending upon the composition and quality of khoa, proportion of ingredients used, sugar syrup concentration, etc.

Table 11.3 Chemical composition of Gulabjamun

11.4 Method of Preparation

Dhap variety of khoa, maida and baking powder (750 g khoa, 250 g maida and 5 g baking powder) are blended to form homogenous and smooth dough. Small amount of water can be added in case of hard dough and if it does not roll into smooth balls. The mix should be prepared fresh every time. The balls are then deep fat fried at 140° C to golden brown colour and transferred into 60% sugar syrup maintained at 60 ˚C. It takes about 2 hours for the balls to completely absorb sugar syrup.

Fig.11.1 Gulabjamun

11.4.1 Mechanized production of Gulabjamuns

A mechanized semi-continuous system, developed by NDDB, for the manufacture of Gulabjamun from khoa employs meat ball forming machine and potato chip fryers (Fig. 11.2).

Fig. 11.2 Manufacture of Gulabjamun from khoa using meat ball forming machine

11.4.2 Preparation of Gulabjamun from instant jamun mix

The existing method of Gulabjamun preparation is suitable for cottage scale and cannot be adopted for large scale production. During summer months and festive seasons, khoa in required quantities may not be available to prepare Gulabjamuns. To meet khoa shortage and to produce Gulabjamun on a commercial scale, instant Gulabjamun mix was developed by Central Food Technology Research Institute, Mysore long back using spray dried skimmed milk powder, maida, vanaspati, citric acid, tartaric acid and baking soda.

A complete Gulabjamun mix was also formulated in National Dairy Research Institute, Karnal based on roller dried skimmed milk.

Table 11.4 Formulation of Gulabjamun mix from roller dried skimmed milk

Traders prefer to use spray dried skimmed milk powder as it is readily available in larger quantities. The formula from spray dried skimmed milk powder will carry higher amounts of maida and lower quantities of skimmed milk powder. This formula contains no suji and is a trade secret of each company.

Table 11.5 BIS standards for Gulabjamun mix (IS 12220-1987)

11.5 Yield

The yield of gulabjamun is expressed in terms of drained weight. In general, 1 litre buffalo milk is expected to give 1 kg gulabjamun.

11.6 Shelf Life

The shelf life of Gulabjamun at ambient temperature, in sugar syrup is 5-7 days which can be extended to 3 weeks by hot filling in polystyrene tubs and adding 0.1% potassium sorbate as a preservative. Product is filled hot in previously sterilised metal cans after running through a steam chest for 7-8 min and sealed. This process is expected to give a shelf life of 6 months at room temperature.