Way to prepare delicious, full fat, and sugar free, Malai kulfi , rich in protein, with all natural ingredients

1. Technology for Manufacture of
Malai Kulfi
A.J.Pandya
A.J. Gokhale
Department of Dairy Processing and Operations
SMC College of Dairy Science, A.A.U., Anand

2. Flow Diagram for Manufacture of Malai Kulfi
Raw milk
↓ Analysis of milk for
fat, SNF, acidity
Alcohol test
Standardization
↓ (For fat % in milk)
Preheating of milk (90 0
C for 10 min.)
↓
Pre concentration of milk in S.S. kettle
↓ (30 kg milk per batch)
Partial Concentration to approx. 1.9 - 2.1 X
contd.

3. Addition of Sugar
Concentration continued
till sufficient visible viscosity
developed
Addition of chopped nuts, saffron, cardamom and other spices.
↓
Cooling the Kulfi mix to < 10 O
C
↓
Aging for approximately for at least for 4 h.
↓
Filling Kulfi mix in SS Kulfi mould and freezing in circulating brine
at -18 O
C for 25 – 30 min.
↓
Removal from Kulfi mould
↓
Hardening for 1 h, transferred in deep-freeze for storage

4. Effect of different fat levels on
Compositional characteristics of Malai Kulfi (mix)
Parameters /
Attributes
SNF Fat Protein Lactose Sucrose TS
T 1 (3.0 %) 22.50 7.50 9.35 11.48 14.72 44.72
T 2 (4.5 %) 20.25 10.12 8.84 10.58 14.66 45.03
T 3 (6.0 %) 18.60 12.40 7.65 09.30 14.72 45.72

5. Effect of different fat levels on sensory attributes of
Malai Kulfi
Parameters /
Attributes
Colour &
Appearance
Flavour Body and
Texture
Overall
Acceptance
T1 7.83 7.65 7.19 7.24
T2 7.96 7.44 7.82 7.73
T3 8.12 7.68 8.18 8.19

6. Parameters Malai Kulfi Market sample of Kulfi
Fat 12.40 13.10
SNF 18.60 11.30
Sucrose 14.72 14.87
Protein 7.65 4.23
Total Solids 45.72 39.27
Weight of Kulfi 80 g for 60 ml 73 g for 80 ml

7. Sensory Attributes Malai Kulfi Market sample of
Kulfi
Colour and
Appearance
8.7 8.1
Flavour 8.6 8.0
Body and Texture 8.5 7.9
Over all
acceptance
8.5 8.0

8. Ingredients Quantity
kg
Total cost
Rs
% of Total
cost
Whole Milk (6.0% fat & (9.0%
SNF) @ Rs. 25 per kg
25.0 625 76.40
Sugar @ Rs. 35 per kg 1.5 53 06.48
Fuel @ Rs. 30 per kg 3.0 90 11.00
Processing cost - 50 6.12
Total cost - 818 -
Basic Cost per unit - 6.65 -

9. Conclusion
Experimental Malai Kulfi has higher
nutritional value
Approximately 75 % more protein
Approximately 23 % more total solids
Better in sensory properties as adjudged
by different classes of consumers

10. GOOD QUALITYGOOD QUALITY MALAI KULFIMALAI KULFI WITH TRADITIONAL RICHWITH TRADITIONAL RICH
TASTE AND GREATER ACCEPTABILITY CAN BE OBTAINEDTASTE AND GREATER ACCEPTABILITY CAN BE OBTAINED
BY STANDARDIZING MILK (FAT 6.0%) AND CONCENTRATEDBY STANDARDIZING MILK (FAT 6.0%) AND CONCENTRATED
BY OPEN PAN METHOD TO 2.3 - 2.5 FOLD FOLLOWED BYBY OPEN PAN METHOD TO 2.3 - 2.5 FOLD FOLLOWED BY
ADDITION OF SUGAR @ 15 % AND OTHER SPICES ANDADDITION OF SUGAR @ 15 % AND OTHER SPICES AND
CONDIMENTS, COOLING TO LESS THAN 5CONDIMENTS, COOLING TO LESS THAN 5 OO
C AND FREEZINGC AND FREEZING
IN CANDY MOULD (- 18IN CANDY MOULD (- 18 OO
C) AND HARDENING AT - 24C) AND HARDENING AT - 24 OO
C FOR 1C FOR 1
h.h.

11. A J Gokhale
A J Pandya
M J Solanky
Department of Dairy Processing and Operations
SMC College of Dairy Science
Anand Agricultural University, ANAND

12. Flow Diagram for Manufacture of
sugar free Malai Kulfi
Raw milk
Analysis of milk
Standardization
(For 6.0 % fat in milk)
Preheating of milk (90 0
C for 10 min.)
Partial Concentration to approximately 1.9 -2.1 X
Addition of combination of bulking agents
contd.

13. Concentration continued
till sufficient visible viscosity
developed
Addition of chopped nuts, saffron, cardamom, sucralose
(intense sweetner) and other spices and condiments
Cooling the Kulfi mix to < 10 O
C
Aging for approximately for at least for 4 h.
↓
Filling Kulfi mix in SS Kulfi mould and freezing in circulating
brine at -18 O
C for 25 – 30 min.
Removal from Kulfi mould
↓
Hardening for 1 h, transferred in deep-freeze for storage

14. Combination of bulking ingredients in
sugar free Malai kulfi mix
Bulking
ingredients’ levels
Polydextrose Maltodextrin Sorbitol
C 1 5.0 1.0 5.0
C 2 5.0 2.0 5.0
C 3 5.0 3.0 5.0
C 4 5.0 4.0 5.0

15. Effect of different combination of bulking agents on
compositional characteristics of sugar free Malai Kulfi (mix)
Parameters /
Attributes
Fat SNF Protein Lactose TS
C 1 14.25 23.05 9.78 10.38 47.80
C 2 13.68 20.25 9.47 9.85 45.43
C 3 12.90 17.76 8.12 9.68 43.16
C4 12.39 17.57 8.02 9.14 42.96

16. Effect of different combination of bulking agents on
sensory attributes of sugar free Malai Kulfi
Parameters /
Attributes
Colour &
Appearence
Flavour Body and
Texture
Overall
Acceptance
C1 7.6 7.8 6.9 7.1
C2 7.7 7.7 7.3 7.4
C3 7.7 7.9 7.7 7.6
C4 7.9 8.0 8.3 8.2

17. Parameters Sugar free
Malai Kulfi
Malai
Kulfi
Market
sample of
Malai Kulfi
Fat 12.30 12.40 13.10
SNF 16.26 18.60 11.30
Sucrose - 14.72 14.87
Protein 8.12 7.65 4.23
Total Solids 43.16 45.72 39.27
Weight of Kulfi 77 g per 60 ml 80 g per 60 ml 73 g per 80 ml

18. Sensory Attributes Sugar free Malai
Kulfi
Malai Kulfi Market sample
of Kulfi
Colour and
Appearance
8.5 8.7 8.4
Flavour 8.3 8.6 8.0
Body and Texture 8.6 8.8 7.9
Over all
acceptance
8.4 8.5 8.1

19. Ingredients
Malai Kulfi Sugar free Malai
Kulfi
Quantity
kg
Cost
Rs
Quantity
kg
Cost
Rs
Milk (6.0 % Fat) @ Rs. 25 / kg 25.000 625 25.000 625
Sugar @ Rs. 35 / kg 1.500 53 0.00 0
Sodium alginate @ Rs.160/kg 0.0 0 0.125 20
Guar Gum @ Rs. 120 / kg 0.0 0 0.125 15
Sorbitol @ Rs. 50 / kg 0.0 0 0.500 25
Maltodextrin @ Rs. 50 / kg 0.0 0 0.200 10
Polydextrose @ Rs. 120 / kg 0.0 0 0.500 60
Sucralose @ Rs. 28000 / kg 0.0 0 0.0025 70

20. Ingredients
Malai Kulfi Sugar free
Malai Kulfi
Quantity
kg
Cost Quantity
kg
Cost
Fuel @ Rs. 30 / kg LPG 3.000 90 3.000 90
Processing - 50 - 50
Total 10.000 818 11.000 965
Basic Cost per unit 6.65 7.84

21. Good quality sugar free Malai Kulfi can
be prepared by concentrating milk (6.0% fat)
to 2.1 ~ 2.3 fold, incorporation of intense
sweetener, sucralose, and bulking agents like
sorbitol, polydextrose and maltodextrin @ 33
%, 33 % and 20 % of the bulk of sucrose
respectively.