Description
Traditional Indian sweets prepared for festivals, combining caramelized sugars, milk solids, and aromatic ghee.
Technical
The preparation relies on sucrose caramelization (160–170 °C) to develop deep amber flavors, Maillard reactions between milk proteins and reducing sugars during simmering (80–90 °C) to generate melanoidins, and starch gelatinization from rice or semolina to achieve a set texture. Fermented variants employ lactic‑acid bacteria at 30–35 °C, producing lactic acid that lowers pH, enhances shelf‑life, and adds a subtle tang.
Science
Primary Reaction
caramelization of sucrose and Maillard reactions between milk proteins and reducing sugars
Sensory Profile
Aroma ()
caramelizednuttyghee-richspicedlactonicfloralwarmroastedvanilla-likehoneyed