Instant kheer mix powder is a value added convenience product for dairy industry. In our country large scale marketing of several brands of ready to reconstitute  kheer /payasam mixes on regional basis has been started. Of late such mixes have become  very popular as they offer considerable convenience to customers. Kheer is a heat desiccated  cereal based sweetened, indigenous milk product.  

The basic method of making kheer has under gone a limited modification in that the open pan  process employing direct fire has been successfully replaced by the steam-kettle.  

NUTRITIONAL PROPERTIES OF KHEER 

Kheer is a rich source of proteins  ,minerals and other nutrients. It was reported that 100 gm of kheer contains calcium 388 mg ,  phosphorus 237 mg, ascorbic acid 3.4 mg,thiamine 18 mg, vitamin A 242IU, nicotinic acid 277 micro grams and riboflavin 353 micro grams.  

ADVANTAGES

In the past several attempts were made including the use of preservatives to extend the shelf life of Kheer, but these have met with  a limited success. Production of kheer in dry form  suitable for ready  reconstitution could be conceived to help overcome the problems of shelf life of this popular traditional product. 

•   Shelf life enhanced to 6 months as compared to 2-3 days for 
      Conventional products.

•   Convenience as there is no sourcing of raw materials.

•   Kheer making time reduced to 10 mints. Compared to   1 hr. 
       In conventional.

• Saving in terms of fuel during  kheer  making

• Value addition to farmer’s milk.

• Offers nutritional advantages of rice and milk in packaged form.

• Easily transported to any area   without any refrigeration.

• Easy to manufacture by small scale industries

• Low cost of manufacture compared to similar dairy desserts.

• Convenient and easy to make use.  

PROCESS

A process has been developed to manufacture an instant   rice based kheer mix. It consists of separate drying cum instantiation of milk and rice phases of the product. The two phase product comprising  powdered milk fraction and particular instant rice fraction  is packed bag-in-bag, a small polyethylene pouch of rice  being carried in a bigger bag containing the powder. The mix packed in metallized polyester/LDPE pouches has shelf life of at least six months at 37.⁰ Reconstitution of  kheer mix involves re-hydration  of instant quick cooking rice in boiling water  for 10 mts. Followed by  dispersal of the powdered component into the rice water mixture.

The reconstituted product could be  suitably  flavoured and enriched with dry  fruits etc. The powdered milk fraction  has better  flowability and higher bulk density as compared to  whole milk powder  or skim milk powder.

NRDC offers other products like    khoa powder, kulfi mix   powdr Rasogolla  powder,   kheer    mix etc.  

Existing Dairy Product manufacturers will benefit substantially in investments.