Module 8. Chhana based sweets
Lesson 20
PREPARATION OF RASOMALAI, RAJBOGH, PANTOOA, CHHANA PODO
20.1 Rasomalai
Rasmalai is chhana based product, prepared in a similar way as rasogolla upto ball formation stage, followed by flattening the balls and cooking. These flattened balls are soaked in thick concentrated sweetened milk or rabri. Rasomalai is marketed as flattened chhana patties floating in thickened sweet milk. It is very delicate, chewy and spongy sweet. It tastes better when served chilled.
20.1.1 Method of preparation
Chhana is kneaded into smooth dough along with 1 to 4 % wheat flour. Dough is portioned and rolled into balls having a smooth texture without cracks. These balls are flattened to differentiate from rasogolla balls, Flattened balls are processed like rasogolla and subsequently stored in sweetened (5 – 6% sugar) milk thickened to one third of its volume. Rabri without the creamy layer can also be used instead of thickened milk to soak the cooked flattened balls. Rasmalai has limited shelf life of 3-5 days at refrigerated temperature.
Milk
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Evaporation/ concentration (50%of its original volume)
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Addition of sugar (4%of original milk)
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Addition of flat rasogolla
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Heating (2-5min)
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Cooling/chilling
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Packaging
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Storage at <5°C
20.2 Rajbhog
Rajbhog is a variety of rasogolla that is ballooned and larger in size than rasogolla. Diameter of these balls is around 50 – 60 mm. It is blended with saffron that imparts an attractive golden yellow shade to it. Chhana is kneaded into uniform dough, mixed with a small amount of saffron and portioned and shaped into balls which are almost twice the size as rasogolla. While shaping, a sugar ball or a cardamom seed or a nut is placed at the center of the balls. Balls are cooked in 50% solution of boiling sugar syrup till desirable body and texture is achieved. After that, balls are removed and wrapped (optional) in silver foil. A variation of rajbhog is kamalbhog that is blended with orange colour and flavour.
20.3 Chhana – Murki
Chhana-murki is a sugar-coated sweet in the shape of small cubes. Chhana is kneaded and formed into 10mm thick flat slab. Same slab can also be prepared from paneer as well. It is then cut into small cubes of about 10mm cubes. Cubes are cooked in boiling sugar syrup in karahi for five min with gentle stirring. Slightly higher concentration sugar syrup is used to promote coating over the surface. Then karahi is removed from the fire and stirring is continued till the sugar is crystallized and coated uniformly over the cubes. Cubes are then cooled and sprinkled with flavour and colour and decorated with dry nuts flakes.
Chhana/ paneer
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Cutting into cubes (0.75-1.0 cm3)
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Cooking in sugar syrup (5min)
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Cooling and stirring
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Addition of flavor
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Packaging
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Storage (4-6°C)
20.4 Chhana Podo
This is baked sweet, resembling milk cake and quite popular in Odhisha. Its surface has caramelized colour and flavour. Chhana podo is prepared by mixing chhana, sugar and semolina or maida. A paste is prepared and filled in shallow container or tray. Surface of the product is coated with ground sugar and covered with sal leaves. Burning coal is placed on the sal leaves & tray placed near the furnace to provide warmth for cooking. It makes the surface directly caramelized and imparts sweetish fragrance to the product. Further it is suggested that for better quality chhana podo chhana prepared 4% fat cow milk, 20% sugar and 5% maida(based on chhana) be mixed to prepare dough and it should be baked at 150°C for 80 min.(Sushma et al., 2010). The shelf life of chhana podo is only 3 days at 30°C while it is 35 days when vacuum packaged and stored at 6+1°C. (Kumar et al., 2002)
20.5 Chaana & Khoa Based Sweets
20.5.1 Pantooa
This is a chhana and khoa based product similar to gulabjamun. Equal quantity of khoa and chhana are broken into small bits. Maida and baking powder are also used in this product for obtaining smooth texture and soft body. After mixing maida and baking powder, broken bits of chhana and khoa are added into it. Small quantity of water is added to knead the above mixture and to form dough. From here onwards proceed similar to gulabjamun processing, i.e making balls and frying them in ghee or in oil, followed by dipping in sugar syrup. It has shelf life of 7 days at room temperature and 14 days at refrigerated temperature where as canned product can keep upto 6 months.
Table 20.1 Proximate chemical composition of pantooa
|
Parameter |
Range |
|
Total solids% |
57.7-68.3 |
|
Fat% |
8-11 |
|
Protein% |
6.7-7.9 |
|
Ash% |
0.32-.53 |
|
Sucrose% |
37.8-43.6 |
20.5.2 Cham-Cham
It is prepared from chhana with a firm body and close knit texture. It is coated with sugar or khoa. Process is similar to rasogolla. Balls are made and cooked in 50% sugar syrup, till desired body and texture get formed. Balls are removed and cut into halves. A layer of khoa is sandwiched between the two halves and its surface is coated with sugar or khoa powder before wrapping it in silver foil.
References
Kumar, S., Khamrui, K. and Bandyopadhyay, P. 2002. Process optimization for commercial production of chhana podo. Indian Dairyman. 54(10): 61 – 65.
Sushma. T. Sawant, Jayashri U, Pisal, R.J. Desale and D.G. Kadam. 2010. Study on sensory qualities of chhana podo from cow milk. J. Dairying, Foods & H.S., 29 (3/4): 193 – 196.