Book Title: Uncommon Food to Value Added Products: A Comprehensive Study
Editor: Dr. Swati Nakhale
ISBN: 978-81-971828-5-3
Chapter: 9
DOI: https://doi.org/10.59646/fvapc10/163
Author: Naveera Nahdi, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India
Abstract:
Indian ranks first in milk production, accounting for 18.5% of world production, achieving annual output about 187.7 million tons during 2018-2019. The per capita availability of milk in India has increased from 176grams per day in 1990-91 to 394grams per day by 2018-19. With this increase in production, utilization of this resource changes from simple form to complex form of products. Out of total food products prepared from the milk around 50 to 55% of milk delivered in India is changed over into different conventional milk items including various dairy desserts. Among these ‘Kheer’ is the very popular, traditional and a simple dessert, which suits any kind festival and appreciated by all segments of the general public due to its great taste, higher nutrients and tangible properties, from the antiquated time. Kheer can be defined as a semi solid cereal based dairy dessert ready by cooking rice with sugar or jaggery in milk till the moment that rice starch gets gelatinized. It are decorated with raisins, cashew nuts, pistachios or almonds and sometimes flavored with cardamom, saffron and so forth. Kheer has the situation with regal treat. No dining experience is viewed as complete without kheer.