Modified method for preparation of Halubai—an Indian traditional sweet.

Halubai, a traditional Indian sweet is conventionally
prepared by soaking and grinding whole cereals/
millets to a fine paste, straining it through a cloth and
cooking the resultant dispersion until it starts gelatinizing.
Cooking is continued further with the addition of jaggery
water, stirring constantly with intermittent addition of
ghee. This process involves many unit operations, which
are energy and time consuming. Hence a modified
method was developed which is energy efficient and
time saving without compromising the quality of the
product. One fine fraction (200 mesh, BS) of cereal/
millet flours were used in modified method instead of
whole cereals. Sensory and instrumental analysis of the
samples showed that quality of Halubai prepared using
modified method was comparable to that of samples from
conventional method. Correlation studies on sensory data
of Halubai showed positive relation for the set (r=0.94)
and smoothness (r=0.84); and negative relation for stickiness
(r=−0.94) with the overall quality. Modified method of
Halubai preparation which was simple and energy efficient,
resulted in products with good sensory quality.