chhana based sweets.pdf

7/21/2019 chhana based sweets.pdf

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UNIT 7 CHHANA BASED SWEETS

Structure

7.0 Objectives

7.1 Introduction

7.2 Rasogulla

7.3 Definitionand Method of Manufacture of Sandesh

7.4 Definition andMethod of Manufactureof Rasmalai

7.4 Definitionand Method of Manufacture of Chhana Murki

7.5 Let Us Sum Up

7.6 Key Words

7.7 Some Useful Books

7.8 Answers to Check Your Progress Exercises

7.0 OBJECTIVES

After reading unit we should be able to:

DefineRasogulla, Sandesh, Rasmalai and Chhana murki.

Manufacture of chhana based sweets

Judge the qualityof chhana based sweets

7.1 INTRODUCTION

Chhana is used as a base and filler for the preparation of a large number of Bengali

sweets such as rasogulla, sandesh, rasmalai, rajbhog, chhana murki, cham-

cham, etc. In chhana-based sweets, milk protein constitutes the basis of structure

and texture of the product. Dependingon the texturization process adopted during

theproduction, the milk protein imparts different characteristics to thefinal product.

The endproduct maybe fibrous and chewy with good water holding characteristics

such as rasogulla and rasmalai and on the other hand end product may besoft, hard

and grainy with low water binding properties such as chhana murki. The texturalcharacteristics of the endproduct canbe manipulated byincludingsmall amounts of

additives such as starch, flour, amylase, CMC, etc. Themilk fat also influences the

textural profile as well as the flavour of the end product.

7.2 RASOGULLA

Rasogulla is undoubtedly the most popular traditional Indian milk sweet prepared

from chhana.It is undisputed king not only of Bengali sweets, but also of all Indian

sweets. This soft, sweetest ball of chhana soaked in sugar syrup has delighted the

taste buds of millions of sweet loving clientele for more than hundred years. It isdifficult to trace the origin and historyof this sweet, however, according to a report;

it was made for the first time in 1868 in Kolkata at a place known as Bag-Bazaar

by a sweet confectioner Mr. Nobin Chandra Das.

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There arevarious typesof rasogulla sold in themarket. Theseinclude ordinarytype,

spongy variety, covered with syrup and diabetic rasogulla.Spongy rasogulladiffers

in terms of taste, texture, body and succulence as compared to ordinary rasogulla.

Diabetic rasogulla is prepared by replacing sucrose with low caloric sweetness or

with alcoholic sugar such as sorbitol to cater the need of people suffering from

diabetes or health conscious consumers.TheBureau of Indian Standards (BIS) has

laid down the standards for rasogulla, which are presented in Table 7.1.

Table 7.1 BIS standard for rasogulla

Characteristics Specifications

Moisture 45-55%

Milk fat 5%

Sucrose 45%

Protein 5%

Requir ements for syrup

Acidity of syrup (ml of N/10 NaOH 6.0

required to neutralize 100 ml of the syrup),max.

Concentration of syrup, max 55oBrix

Bacterial count, per gram, max 500

Coliform count, per gram, max NIL

i. Method of preparation

Rasogulla is prepared from soft and freshly made chhana. Cow milk is preferred for

the production of rasogulla because it gives soft, spongy and juicy product. Use of

chhana made from buffalo or mixed milk is avoided because of its somewhat hard

body and coarse and grainy texture.As such buffalo milk chhana is not suitable for

rasogulla making. Now attempt have been made to develop new method for

production of rasogulla from buffalo milk.

For rasogulla production, chhana is kneaded to a smooth paste and then small balls

of about 15-20 mm diameter and 10-12 grams in weight are made. The surface of

balls should be smooth and freefrom of anycracks. In case of buffalomilk chhana,

arrowroot, semolina, and baking powder are mixed and kneaded manually to asmooth paste. One kg of chhana yields about 90-100 rasogullas. Rasogulla balls

are cooked in sugar syrup having 50-60 per cent sugar concentration for about 15-

20minutes.Duringcooking,a small amountofwater is continuouslyaddedto maintain

sugar concentration. This makes up fortheloss of water due to evaporation.About

10 per cent of cooking solution is replaced byfresh one, every time it is reused to

cook another batch of rasogullas. After cooking rasogulla, balls are soaked in 40-

45 per cent sugar syrup for about 1-2 hours. The rasogullaballs are cooled to room

temperature and finallystored at refrigeration temperature. The flow diagram for

manufacture of rasogulla from cow milk and buffalo milk is presented in Figs. 7.1

and 7.2 respectively.

ii. Rasogulla Mix Powder

In order to meet the demand of rasogulla round the year and also to make the

product availableat place of scarcity, R&Dstudies have been undertaken to develop


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a process for production of driedrasogulla mix. Skim milk is concentrated to desired

total solids level by using ultrafiltration process. The retentate is standardized for

desired level of fat using cream. This mixture is spray dried.Certain additives and

binders aredry blended in the standardized retentate powder to yield dried rasogulla

mix. Rasogulla prepared from mix powder is reported to yield good flavour andsoft

and spongybody & texture.

iii. YieldThe yield of rasogulla is about 260 grams per 100 grams of cow milk chhana. In

case ofbuffalo milk, the yield ofrasogulla is about 240 grams/100 grams of chhana.

Cowmilk

Standardization (3.5 4.0% fat)

Boiling

Filtration

Cooling (80oC)

Coagulation (0.5 1.0% citric acid solution)

Draining

Cooling of coagulum

Draining

Chhana (55-58% moisture)

Kneading

Balls making (8-10g each)

Cooking of balls (50-60% syrup for 15-20 min)

Soaking in syrup

Cooling

Storage

Fig. 7.1 Flow chart for manufacture of rasogulla from cow milk


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Buffalomilk

Standardization (5.0% fat)

Boiling

Addition of sodium alginate (0.50%)

Filtration

Cooling (40-45oC)

Addition of coagulation (1.0% citric acid solution)

Draining

Pressing (15-20 min)

Chhana

Incorporation of additives

Kneading

Balls making (8-10g each)

Cooking of balls (50-60% syrup for 15-20 min)

Soaking (40-45% sugar syrup 20-25 min)

Cooling

Storage

Fig. 7.2 Flow chart formanufacture of rasogulla from buffalo milk

Check your Progress I

1) Describe rasogulla.

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Arrowroot SemolinaBaking Powder


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2) Write important steps for manufacture of rasogulla?

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3) Describepreparation of rasogulla mix powder.

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4) What is the yield of rasogulla?

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7.3 DEFINITIONSAND METHOD OF

MANUFACTURE OF SANDESH

Sandesh is the most popular chhana based sweet delicacy of the eastern parts of

India, especially West Bengal where there is a traditional custom to send some

Sandeshalongwith a good message to relatives and friends. Utilization of chhana

forsandesh production is greaterthan for allotherBengalisweets, includingrasogulla.

It is reported that about 80 per cent of chhana produced in Kolkata is converted

into sandesh.

Sandesh is known for its taste, palatability, and aroma and as a rich source of milk

proteins, fat, sucrose, andfat-soluble vitamins.It has firm body and smooth texture.

Several varieties of sandesh are sold in the market and each variety differs in

appearance, flavour, body & texture, palatability and composition. Three distinct

varieties of sandesh are popular: soft grade (naram-pak), hard grade (kara-pak)

and raw grade (Kachagola). The most common variety is the soft grade sandesh,

which has a soft body and smooth texture with fine grains. It contains a relatively

smalleramountofsugar and has higher moisture contentthan thehardgrade sandesh.

Kara-pakhas a firm body and dry appearance.Kachagolapossesses raw-chhana

like flavour, moist appearance, soft body and coarse, grainy texture. One more

variety, known as Nolangur sandesh is prepared fromKhajur gur(date jaggery).

It is considered a novel delicacy and fetches premium price.

i. Sandesh from cow milk

Cow milk is standardized to 4.0 per cent fat and thereafter chhana is prepared by

coagulation at 80oC using 2.0 per cent citricacid solution or pasteurized sour whey.

Chhana is kneaded or ground into smooth paste and divided into two equal lots.

Ground sugar, at the rate of 30 per cent of total weight of chhana is mixed with one

lotofchhana.Themixtureis thenslowlycooked withcontinuousstirringand scrapping

in a shallow vessel and the temperature is raised upto 75oC.When patting stage has

reached the second lot of chhana is also mixed to it. Heating and scrappingof this

mixture is continuedtill a final temperature of 60oC is attained. Thereafter, themix is

cooled to room temperature and moulded in desiredshape andsize. Theproduction

process of soft gradesandesh is presented in Fig 7.3.


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ii. Sandesh frombuffalo milk

For makinggood qualitysandesh from buffalo milk, the process formakingchhana

is slightlymodified. The buffalo milk is standardized to 4.0 per cent fat andheated to

boil.Whenboilinghas attained, heating isdiscontinued and milk isdiluted with water

(30 per cent the volume of milk). The diluted milk is then coagulated at 70oC using

0.5 per cent citric acid solution or with sour whey. Whey is drained completely and

chhana thus obtained is kneaded to smooth paste. The remaining steps are same asto that of cow milk sandesh production.

Chhana

Grinding/kneading to smooth paste

Dividing into two equal parts

Additionof sugar

Cooking (75oC)

Addition ofremainingchhana

Heating (60oC)

Cooling (37oC)

Moulding/ hooping/ Slicing

Storage (5-6oC)

Fig.7.3 Flow chart for manufacture ofsandesh

iii. Yield

The average yield ofsandesh from cow and buffalo milk is about 16.50 and 20.50

per cent, respectively.

iv. Composition

The chemical composition ofsandesh from cow and buffalo milk is given in table7.2.


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Table 7.2. Chemical composition ofsandeshfrom cow and buffalo milk

SandeshConstituents (%)

Cow milk Buffalo milk

Moisture 25.50 27.14

Fat 19.90 18.50

Protein 18.50 19.75

Sugar 34.50 33.80

Ash 1.65 1.90

The chemical profile of market samples of three types ofsandesh is presented in

table 7.3.

Table 7.3. Chemical profile of market sample ofsandesh

Attributes (%) Soft grade Hard Grade Kachagola

Moisture 24.10 13.40 33.90

Fat 18.70 20.50 15.50

Protein 16.10 16.70 12.80

Sucrose 38.60 46.40 35.80

Ash 1.70 1.70 1.40

Titratable acidity (LA) 0.88 0.82 0.70

FFA (OA) 0.41 0.34 0.46Free fat (per cent of

total fat)

68.60 80.80 56.90

Check your Progress 2

1) Describe Sandesh.

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2) Write down the types of sandesh sold in the market.

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3) What isthe chemical composition ofsandesh madefromcow and buffalomilk?

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4) Write the major steps involved in the manufacture of Sandesh.

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7.4 DEFINITION AND METHOD OFMANUFACTURE OF RASMALAI

i. Definition

Rasmalai is a chhana based sweet prepared essentially by suspending flat circular

shaped rasogulla in sweetened condensed milk. Rasmalai is popularall over India,

particularly in eastern and northern parts. It is a very delicate, spongyand chewy

sweet that has a delectable taste. It is also flavoured with saffron andpista. The

product is refrigerated and served chilled.

ii. Method of Manufacture

Milk is heated with continuous stirring in open pan to evaporate to about one-half of

itsoriginal volume.At this stage sugar is added at the rate of 4.0 per of original milk.

The heating and stirring is continued at slow fire till the content is reduced to about

one-third ofitsoriginal volume. The addition of sugar duringheating impartspleasant

flavour and palatable taste to the end product. Subsequently, flat circular shape

rasogulla is added to this concentrated milk and content is further heated for few

minutes (2-5 min).Thereafter, thecontainer is removed from the fire and content is

allowed to cool to room temperature, chilled and stored under refrigeration. The

product is servedchilled. Rasmalai has limitedshelf life of 3-5 days. Theflow chart

for manufacture of Rasmalai is presented in Fig. 7.4.

Milk

Evaporation/ concentration (50% of its original volume)

Additionof sugar (4%of original milk)

Addition offlat rasogulla

Heating (2-5 min)

Cooling/chilling

Packaging

Storage

Fig. 7.4 Flow chart for manufacture of rasmalai


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7.5 DEFINITION & METHOD OFMANUFACTURE

OF CHHANA MURKI

i. Definition

Chhana-murki is a sugar-coated chhana based sweet. This product is very popular

in the northern parts of the country. It is mainlyserved during weddings and feasts.

Chhana-murki has the shape of small cubes coated with sugar and has a firm body

and close-knit texture. Buffalo milk is preferred for the preparation of this sweet.

ii. Method of Manufacture

Chhana or paneer is cut into small cubes of about 10 mm. The cubes are cooked in

boiling sugar syrup (of 3 strings consistency) in an open vessel (karahi) for about

five minutes with gentle stirring. The vessel is removed from thefire and stirringis

continued till the sugar is coated uniformlyaround the cubes. The cooked cubes are

then removed from syrup.After cooling, a fewdrops ofKewara flavourare sprinkled.

The product may be coloured using food grade colours in sugar syrup. The final

product contains moisture 13.3, fat 17.4, protein 11.6, sugar 56.1 and ash 1.6 percent. The flow chart for manufacture of chhana murki is presented in Fig. 7.5.

Chhana/ paneer

Cutting into cubes (0.75-1.0 cm3)

Cookingin sugar syrup (5 min)

Cooling & stirring

Addition of flavour

Packaging

Storage (4-6oC)

Fig. 7.5 Flow chart formanufacture of chhana murki

Check your Progress 3

1) DefineRasmalai.

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2) Write down the steps involved in the manufacture of Rasmalai.

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3) Describe Chhana-murki.

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4) Write down the method of manufacture of Chhana-murki.

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7.6 LET US SUM UP

Chhana is used as an intermediate base for preparation of a wide variety of milk-

based Bengali sweets.Its preparation is mainly confined, largely in the eastern parts

of India, and more recently, in Bikaner district of Rajasthan. It is claimed that theproduction of rasogulla in Bikaner is more than the Kolkata, where cow milk is

available in large quantity. However, chhanabased sweets are quite popular in other

parts of India. Indias total production of chhana is estimated at 200,000 tonnes and

the value of chhana-based sweets, around Rs.70,000 million. Chhana is used as a

base and filler for the preparation of a large number of Bengali sweets such as

rasogulla, sandesh, rasmalai, rajbhog, chhana murki, cham-cham, etc. In

chhana-based sweets, milk protein constitutes the basis of structure and texture of

the product.

Rasogulla whichis a soft, sweetestballof chhana soaked in sugar syrup has delighted

the taste buds of millions of sweet loving clientele for more than hundred years.There are various types of rasogulla sold in themarket. Theyinclude ordinary type,

spongy variety, covered with syrup and diabetic rasogulla.Spongy rasogulladiffers

in terms of taste, texture, body and succulence as compared to ordinary rasogulla.

Diabetic rasogulla is prepared by replacing sucrose with low caloric sweetner or

with alcoholic sugar such as sorbitol to cater the people suffering from diabetes or

health consciousconsumers.

Cowmilk is preferred for the production of rasogulla because it gives soft, spongy

andjuicyproduct.Useofchhanamade from buffaloor mixed milk is avoidedbecause

of itssomewhathard, coarse and grainy body& texture.As such buffalomilk chhana

is not suitable for rasogulla making. Now attempt have been made to develop new

method for production of rasogulla from buffalo milk. Rasogulla Mix Powder has

been developed from Skim milk concentrated to desire total solids level by using

ultrafiltration process. The retentate is standardized for desired level of fat using

cream. This mixture is spray dried. Certain additives and binders are dry blended in

the standardized retentate powder to yield dried rasogulla mix.

Sandesh is the most popular chhana based sweet delicacy of the eastern parts of

India, especiallyWestBengal.Sandesh is knownforitstaste,palatability, and aroma

and as a rich source of milk proteins, fat, sucrose, and fat-soluble vitamins. It has

firm body and smooth texture. Several varieties of sandesh are sold in the marketand each variety differs in appearance, flavour, body & texture, palatability and

composition. Three distinct varieties of sandesh are popular: soft grade (naram-

pak), hard grade (kara-pak) and raw grade (Kachagola). One more variety, known

as Nolan ur sandesh is prepared fromKhajur gur(date jaggery). It is considered

a novel delicacy and fetches premium price.


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Rasmalai is a chhana based sweet prepared essentiallyby suspending flat circular

shaped rasogulla in sweetened condensed milk.. It is a very delicate, spongy and

chewy sweet that has a delectable taste. It is also flavoured with saffron andpista.

The product is refrigerated and served chilled. Chhana-murki is a sugar-coated

chhana based sweet. It is mainlyserved during weddings andfeasts. Chhana-murki

has the shape of small cubes coated with sugar and has a firm bodyand close-knit

texture. Buffalo milk is preferred for the preparation of this sweet.

3.7 KEY WORDS

Additives : The ingredients/ processing aids such as

arrowroot, semolina, baking powder, maida,

sodium alginate, sodium citrate, etc are used

in preparation of certain sweets are termed

as additives.

Canning : Packaging of processed products in metal

cans with proper sealing, to avoid any

contaminationafter post processingandduringstorage.

Chhana based sweets : Various sweets, which are prepared from

chhana, are known as chhana based sweets,

such as rasogulla,sandesh,rasmalai, chhana-

murki, rajbhog, cham-cham, etc.

Packaging : Packaging means placing a commodity into a

pro tective wrappers and container for

transport and storage.

Retentate : The concentrate, which is obtained by

ultrafiltrationofmilkorskimmilk.

Standardization : Standardization of milk refers to the

adjustment, i.e. raising or lowering, of the fat

and/orsolids-not-fat ofmilkto a desired level,

so as to conform to the legal or other

requirements prescribed.

Brix : It describes the % of suspended solids, 95

brix, forexample, denotes a liquid which has95% suspended solids, by weight.

Acidulant : A substance added to food or beverages to

lower pH and to impart a tart, acid taste.

Phosphoric acid is an acidulant added to cola

drinks.

Sodium metabisulphite : Sodium metabisulphite (MBS) is used as a

preservative in food and wine and frequently

triggers attack bymicroorganisms. It is used

as preservative in canned Rasogulla.

Glycemic Index : The Glycemic Index is a dietary index thats

used to rank carbohydrate-based foods. The

Glycemic Indexpredicts therate at which the

ingested food will increase blood sugarlevels.


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Diabetes : Diabetes mellitus is a medical disorder

characterized by varying or persistent

hyperglycemia (elevated blood sugar levels),

especiallyaftereating.

SugarAlcohol : Sugar alcohols, sometimes called polyols, are

a classof carbohydrates that are more slowly

or incompletely absorbed by the humandigestivesystem thansugars. Common sugar

alcohols include sorbitol, mannitol, maltitol,

andxylitol.

Artificial Sweeteners : A sugar substitute is a food additive which

duplicatesthe effectofsugar in taste,but often

with less food energy.

7.8 SOME USEFUL BOOKS

Anantakrishnan, C.P. and Srinivasan, M.R. (1964). Milk Products of India, ICARPublications.

Aneja, R.P., Mathur,B.N., Chandan, R.C. and Banerjee,A.K.(2002). Technology

of Indian Milk Products.A Dairy India Publication, Delhi.

De, S. (1980). Outlines of Dairy Technology. Oxford UniversityPress, New Delhi.

Rangappa, K.S.andAcharya, K.T. (1974). Indian Dairy Products.Asia Publishing

House, New Delhi.

7.9 ANSWERS TO CHECK YOUR PROGRESS

Check Your Progress 1

1) i. Rasogulla is the most popular traditional Indian milk sweet prepared from

chhana.

ii. Rasogulla is soft,succulent ball of chhana soaked in sugar syrup.

2) i. Preparation of chhana.

ii. Mixing ofcertain additives with chhanaand makingballs.

iii. Boiling of balls in sugar syrup.

iv. Cooling of balls,packaging and storage

3) i. Concentration of skim milk to derive total solids level byultra filtration

process

ii. Standardization of retentate for desired level of fat with cream.

iii. Spraydryingthemixture.

4) i. Yield of rasogulla is about260gramsper 100 gramsof cowmilk chhana.

ii. The yield of rasogulla is about 240 grams per 100 grams of chhana frombuffalo milk.


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1) i. Sandesh is the most popular chhana-based sweet delicacyof the eastern

parts of India, especiallyWest Bengal.

ii. To enhance itslook and flavours,various sweeteners such aspalm jaggery,

sugarcane jaggeryand sugar areused.It is flavoured with jackfruit,orange

peel and rose essence.

2) i. Several varieties of sandesh are soldin the market and each variety differs

in appearance, flavour, body and texture, palatability and composition.

ii. Three distinct varieties of Sandesh are popular: soft grade (naram-pak,

hard grade (kara-pak) and raw grade (kachagola).

3) i. The chemicalmake-up ofSandesh fromcow and buffalo milkis different.

ii. Cow milk Sandesh contains moisture 25.5 per cent, fat 19.90 per

cent, protein 18.50 per cent, sugar 34.50 per cent and ash 1.65 per

cent.

iii. The percent moisture, fat, protein, sugar and ash content in buffalo milk

Sandesh are 27.14, 18.50, 19.75, 33.80 and 1.90 respectively.

4) i. Preparation of chhana.

ii. Grinding/kneading to smoothpaste and dividing into two equal parts.

iii. Addition of sugar in the first part and cooling at 75oC.

iv. Addition of remaining chhana and heating at 60oC.

v. Cooling, mouldingand packaging.


1) i. Rasmalai is a flattened chhanapatties floatingin thickened sweet milk.

ii. It is very delicate, chewy/ spongysweet.

iii. It is refrigerated and served chilled.

2) i. Evaporation/concentration ofmilk.

ii. Addition of 4.0 per cent sugar.

iii. Addition of flat rasogulla and heatingfor 2-5 min.

iv. Chilling andpackaging.

3) i. Chhana-murki is a sweet prepared from chhana base or paneer.

ii. It has the shape of small cubes, coated with sugar and has firm bodyand

close-knit texture.

4) i. Preparation of chhana/ paneer.

ii. Cutting of chhana/ paneer into small cubes and cooking in sugar syrup.

iii. Addition of flavour and packaging.

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