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    Indian Traditional Sweets JSP Final

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    Sanskriti Patidar
    Traditional Indian sweets come in many varieties based on dairy, cereals, pulses, or fruits. Some popular varieties include peda, burfi, jalebi, gulab jamun, and laddoo. The traditional sweets market in India is large at around $6 billion USD annually. While Indians have traditionally preferred these sweets, preferences are changing as younger people favor more western sweets. To scale up production for commercial purposes presents challenges in maintaining quality and achieving longer shelf lives. New technologies and machines can help replicate processes but quality must be prioritized over speed. The industry is also developing new varieties incorporating healthier ingredients or less sugar/fat to meet evolving consumer demands.

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    © All Rights Reserved
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    Indian Traditional Sweets JSP Final

    Uploaded by

    Sanskriti Patidar
    40 views32 pages
    Traditional Indian sweets come in many varieties based on dairy, cereals, pulses, or fruits. Some popular varieties include peda, burfi, jalebi, gulab jamun, and laddoo. The traditional sweets market in India is large at around $6 billion USD annually. While Indians have traditionally preferred these sweets, preferences are changing as younger people favor more western sweets. To scale up production for commercial purposes presents challenges in maintaining quality and achieving longer shelf lives. New technologies and machines can help replicate processes but quality must be prioritized over speed. The industry is also developing new varieties incorporating healthier ingredients or less sugar/fat to meet evolving consumer demands.

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    Indian_Traditional_Sweets_JSP_Final

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    Traditional Indian sweets come in many varieties based on dairy, cereals, pulses, or fruits. Some popular varieties include peda, burfi, jalebi, gulab jamun, and laddoo. The traditional sweets market in India is large at around $6 billion USD annually. While Indians have traditionally preferred these sweets, preferences are changing as younger people favor more western sweets. To scale up production for commercial purposes presents challenges in maintaining quality and achieving longer shelf lives. New technologies and machines can help replicate processes but quality must be prioritized over speed. The industry is also developing new varieties incorporating healthier ingredients or less sugar/fat to meet evolving consumer demands.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    40 views32 pages

    Indian Traditional Sweets JSP Final

    Uploaded by

    Sanskriti Patidar
    Traditional Indian sweets come in many varieties based on dairy, cereals, pulses, or fruits. Some popular varieties include peda, burfi, jalebi, gulab jamun, and laddoo. The traditional sweets market in India is large at around $6 billion USD annually. While Indians have traditionally preferred these sweets, preferences are changing as younger people favor more western sweets. To scale up production for commercial purposes presents challenges in maintaining quality and achieving longer shelf lives. New technologies and machines can help replicate processes but quality must be prioritized over speed. The industry is also developing new varieties incorporating healthier ingredients or less sugar/fat to meet evolving consumer demands.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 32

    INDIAN TRADITIONAL SWEETS

    Prof Jagadish Pai


    Executive Director - PFNDAI
    WHAT ARE TRADITIONAL INDIAN SWEETS
     Traditional sweets in India are many different types
     They may be based on dairy, cereals, pulses or fruits or
    combinations of ingredients
     The list includes a large number of items with
    variations
     Varieties are large and also depend on regional
    preferences and practices
    VARIETIES IN INDIAN SWEETS
     One may find different sweets like pedha, burfi,
    jalebi, ras gulla, gulab jamun, Mysore pak, kaju
    katli, ras malai, sandesh, gajar halwa, laddoo,
    soan papdi, puran poli, shrikhand, chikki, kulfi
    and many more
     Further within each type there are so many
    different varieties e.g. laddoos can be besan, dink
    or gond, coconut, motichur, boondi, rawa, til,
    murmura etc.
    SWEETS MARKET: GLOBAL & INDIAN
     Global confectionery market size is over USD 200 billion
     Traditional Indian sweets market is said to be around Rs
    45,000 crores (USD 6 billion) of which packaged market is
    said to be Rs 3,500 crores
     Chocolate & sugar confectionery is about Rs 11,000 crores
     Thus traditional sweets industry dominates Indian
    scenario. These figures can be even larger as fairly sizeable
    manufacture traditional sweets occurs in unorganised
    sector for which figures are not very clear
    EXPORT POTENTIAL FOR INDIAN SWEETS
     Total sweets export from India was Rs 750 crores
    in 2019 of which bulk was traditional sweets
     There is a large population of NRIs outside India
    and they love to eat Indian sweets
     In the USA not only one can get sweets exported
    from India but there are units making them
    there for local consumption
    REASONS FOR LARGE TRADITIONAL MARKET
     Indians love the traditional sweets like pedha and burfi
    which they ate while growing
     Traditional sweets are also given at religious and festival
    occasions and family functions like marriages
     Things are changing with young children prefer chocolates
    and cakes and donuts
     People are also venturing for changes
     Quality and safety issues are also playing role
    MAKING OF SWEETS

     Dairy based
     Cereal & Pulses based

     Fruit based
    DAIRY BASED SWEETS
     Milk is concentrated to make khoa
     Khoa is then mixed with sugar and other ingredients to
    make different types of peda, burfi etc.
     Milk (mostly cow’s) may also be fermented to produce acid
    and that would coagulate it to make curd
     Acid may be added with heat to expedite process
     Curd could be hung to remove whey to prepare chhanna
     This may be used to make Bengali mithai like ras gulla
     Panneer is prepared by acid coagulation with heat and
    mostly buffalo milk is used
    CEREAL & PULSE BASED SWEETS
     Rice, wheat, rajgeera, bengal gram, peanut in
    different forms including flour, flakes, grits etc.
    may be mixed with sugar or jaggery syrup and
    concentrated
     Most commonly laddoos are made but many
    other sweets like halwa, jalebi, chikki etc. are
    also made
    FRUITS & VEGETABLES
     Mango, guava, banana
     Carrot, Bottle gourd

     Pulp concentrated with sugar


    HOW ARE INDIAN SWEETS DIFFERENT
     Many contain nutritional ingredients
     Dairy based contain high protein

     Pulse based contain high dietary fibre

     Fruit & nut based contain high fibre,


    phytochemicals, etc.
     Although high in sugar, there is some hurdle to
    blood sugar increase due to protein & fibre
    SCALING UP PROBLEMS
     Uniform Quality of Raw Material Needed
     Artisans & Machines are different e.g. chapatis or rotis
    made by rolling pin may differ from machine rolled
     Machines are not easily adaptable to changes in
    formulation
     Analytical methods should be rapid and accurate for
    uniform quality of products
     Machinery fabricator must work with product
    manufacturer to design proper machines
    SCALING UP PROBLEM – SHELF LIFE
     Although some like chikki and laddoos based on cereals &
    pulses and having low moisture will have long shelf life of
    weeks or months
     Many with higher moisture and especially dairy based like
    peda and burfi have low shelf life of a couple of days to a
    week or 10 days
     Spoilage microbes grow rapidly and spoil sweets unless
    they are refrigerated or heat processed or with added
    preservatives
     For commercial products longer shelf life is necessary
     Gulab jamun & ras gulla are available in cans
    MACHINES REPLACING WORKERS
     It is not easy to replicate by machines exactly
    what hands do in making sweets
     Understanding the manual process makes it
    easier to design machines to do what hands do
     Machines can do same action repetitively
    without changes for hours or days or months
     Machines can do it much faster
     Speed at the expense of quality not acceptable
    HOW SCALING UP IS ACHIEVED
     When you want to boil a glass of water over stove
    it is very easy and can be done in couple of min
    but when 5000 litres of water is to be boiled you
    can’t use the same technique
     One can use jacketed vessel using steam

     One can inject steam into body of water

     One can use plate or tubular heat exchangers

     If milk is used instead of water then one must be


    careful as too much heat can cause problems
    CONCENTRATION
     Small halwai takes a wide shallow vessel with fire
    below to concentrate milk or syrup
     When large amounts are to be concentrated you may
    require steam jacketed vessel for uniform heating
     You may need steam injected into liquid for faster heat
    transfer
     Evaporation is faster is vacuum is applied
     Colour and flavour of traditional sweets is obtained
    because of reactions among ingredients and
    components such as protein and carbohydrates and if
    very rapid process is used these may not develop
    adequately
    DRYING
     Further drying can be again accomplished by dry hot air
     This may be done in a chamber bringing in hot dry air
    and carrying away the cooler moist air
     Air circulation is important to avoid difference in drying
    rate different points
     Vacuum may expedite drying but then air may create
    problems so heating may be done by contact
     Microwave could be used for more efficient heating

     Drying is faster when greater surface area is provided


    EXTRUSION & ROLLING
     Traditionally laddoos, peda, gulab jamun etc are hand
    rolled
     Machines can extrude the sweet dough through die and
    cut it in small pieces which are then rolled by flat
    surfaces into balls
     Different sizes and textures can be handled
     Each piece is of same size and weight
     In case of peda, roller die can directly roll the dough into
    small delicate peda design of different shape & size
     In jalebi making dough is directly extruded into hot
    frying oil in intricate design
    MODAK MAKING MACHINE
    MULTIPURPOSE MACHINE FOR PEDA, LADDOO, GULAB
    JAMUN & RAS GOLLA
    PEDA MACHINE
    JALEBI MACHINE
    BURFI MIXER
    COATING
     Sweets especially nuts could be coated with
    sugar, chocolate and other base coating with
    different flavours to make many varieties
     Coating pans are developed indigenously

     Similar to machines used for Gems-like candies


    CHANGES IN FUTURE
     People want something new & different
     Attracted by Chocolates, Donuts, Cakes, Cookies,
    Scones, Candies, jujube, coated nuts, etc
     Want to reduce sugar & fats

     Healthier sweets
    NEWER FLAVOURS & VARIATIONS
     People like chocolate
     Some have developed chocolate shrikhand, burfi & peda
     Mango shrikhand is popular
     People are getting used to fusion
     Addition of fruits, nuts, spices, herbs, mixing ingredients
    creates variation in flavours
     Addition of other ingredients will change texture, appearance
    and taste which needs to be considered
     Nuts are quite popular but coated nuts are new with many
    different flavours
     Coating machinery is available
     Cookies, candies, jujubes are getting popular so Indian
    varieties could be developed having similar characteristics but
    materials and flavours could be Indian
    SUGAR-FREE OR LOW SUGAR
     Because of health reasons people are looking for
    reduction of sugar but not taste
     Various substances with different sweetness intensity
    are available
     People have used sucralose, sugar alcohols, fructose
    oligo saccharide (FOS), stevia etc.
     Sugar in normal sweet is anywhere from 15% to 40%
    so when that is replaced by sweetener it changes
    texture and other characteristics
     Need for filler material and changes in formulation
    necessary to ensure same experience
     Sugar also has a role to play in sweets beside sweet
    taste; its reaction with proteins and other ingredients
    produces flavour which will be altered when it is
    replaced by another ingredient
    LOW FAT SWEETS
     Most traditional sweets not only have sugar but
    sizeable amount of fat
     Many consumers are looking for lower fat sweets
    because of obesity, CVD, high bp etc.
     Again replacing a lot of fat will affect flavour and
    texture which needs to be compensated
     Filler substances need to be added
     Fat replacers are compounds – are either
    carb/protein based or fat based substances
     These resemble fat functionally but provide much
    less energy
    HEALTHIER INGREDIENTS
     Traditional sweets except the pulse based ones
    have low dietary fibre
     Addition of fibre either from ingredients or
    substances
     Use of pulse, dry fruits including nuts can add
    dietary fibre
     FOS can add sweetness and dietary fibre

     Isolated fibre from other sources

     Some fibres can alter texture but many without


    HEALTHIER INGREDIENTS - 2
     There are many healthy substances that could be
    added to sweets to make them healthier
     However, some substances have colours and
    flavours that need to be suppressed
     Omega 3, Anthocyanins, Carotenoids, and a
    whole range of phytochemicals are now available
    to make something as delicious as our traditional
    sweets also healthy

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