19 Sept 2025
Trial on Protein bar with Aditya Joshi for solving binding issue by using ragi flour (उकड काढून) & fermented wheat starch and Ghee (mohan)
17 oct 2025
Protein ball trial
- Less FOS & jaggery with roasting the ground flour.
Anarasa Pith production
Shankar Pali production
19 OCT 2025
H2 S kit preparation in Soil Lab for completing order of 1500 bottles
Total bottles on 19 OCT = 900
24 OCT 2025
Preparation for Dudhi Halwa premix Trial
Washed & grated the bottle gourds.
Weight of sorted & waste material taken.
25 OCT 2025
Dudhi Halwa Trial 1st
Trial carried out with 1:1 and 1:1.5 proportion of Grated bottle & Milk.
Material
A) Proportion 1:1
500 gm grated bottle gourd ( water is squashed with hands)
Half ltr milk
20 gm ghee
0.5 gm cardamom powder
B) proportion 1:1.5
1 kg grated bottle gourd ( water is squashed with hands)
1.5 ltr milk
40 gm ghee
1 gm cardamom powder
procedure.
step 1= Add a ghee in pan melt it and then add grated bottle gourd and cook until the dudhi get cooked properly.
step 2= Then add milk and cook until the semi viscose mixture is obtain and milk get absorbed properly with stirring continuously.
step 3= Turn of the gas and keep the mixture for cooling for a while and after 5 mins add cardamom powder and mix properly.
step 4= Take the weight of mixture after cooling.
Step 5= Grease the drying tray with ghee ( don’t apply too much ghee) and spread the halwa mixture on tray evenly ( spread thin layer)
Step 6 = put for drying in electric tray dryer.
•Temperature= 48° C
• Bottle gourd was properly riped and some often started seed hardning.
A) wt after cooking 471 gm
B) wt after cooking 1001 gm
*Millets Flakes machine
Jowar flakes trial with Sujay Desai
27 OCT 2025
*Removed the dried dudhi halwa from dryer
Taken the weight
A) wt after drying =108 gm
LOD = 461-108/461 × 100 = 76.57 %
B) wt after drying = 282 gm
LOD = 1001 – 282 /1001 x 100= 71.82 %
*Methi bhaji premix , palak bhaji premix , aluchi bhaji premix
Dehydration of various Bhaji for making its premix.
Moringa Leaves Drying for making chutney and powder
28 OCT 2025
Moringa Leaves Chuterny
Ingredients:
Dried moringa Leaves
Coriander seeds
sesame seeds
Groundnut seeds
Cumin seeds, Ajawain
Red chilli Powder
Garlic powder
Salt , Turmeric
Chat masala
Procedure
- Dry roast the all seeds in a pan on medium flame.
- Then add turmeric powder, garlic powder, chilli powder, chat masala and turn off the flame.
- Remove the mixture in mixer jar cool it and grind it finely then crush the dried moringa leaves and add it in mixer jar add salt as per taste grind again at pulse mode.
- Moringa Chutney is ready, spread the chutney on plate ,cool it at room temperature and fill in air tight container or pouches
29 OCT 2025
Dudhi Halwa bulk production for Tushar Kukreja sir.
SOP
SOP for instant Dudhi Halwa premix
Ingredients:Dudhi (bottle gourd), grated,Ghee,Milk ,Cardamom powder Preparation.
Steps:
Dudhi Preparation:Wash, peel, and grate the dudhi.Manually squeeze the grated dudhi to remove excess water.
Cooking Dudhi:Heat ghee in a pan until melted.Add the grated dudhi and cook on medium heat until it is properly cooked and softened, stirring often. This removes raw flavor and moisture.
Adding Milk:Add milk (or reconstituted milk if using milk powder) to the cooked dudhi.Cook the mixture further, stirring frequently, until the milk is absorbed and the mixture thickens.
Adding Cardamom:Add cardamom powder during the final stages of cooking for flavor.
Drying :To make a premix, spread the cooked dudhi-milk mixture thinly and dehydrate until dry. Temperature 48°C.
Weight After cooking = 6,302 kg
30 OCT 2025
Removed the dried premix from Dryer
Weight taken and packaging done.
Wt after cooking =6.302 kg
Wt after drying = 1.520 kg
LOD = 6.302- 1.520/ 6.302 x 100= 75.88 %
2 NOV 2025
Bhaji premix packaging for Kulkarni sir
viz: Mataki bhaji premix, methi bhaji premix, Moringa Chutney premix , Aluchi bhaji premix.
Wheat khir & shira premix packaging
Wheat khir premix = 1.5 kg
shira premix = 300 gm
4 NOV 2025
Dehydrated Products Handover to Kulkarni Sir.
Total weight – 3290 gm
Kavath jam Production from DBRT students.
6 NOV 2025
IBT vocational training to Gujrat Teachers Team.
Products Cover in training are कवठ jam, Nankatai, Khari, Moringa Chikki, Peanut chikki, Apple Jam,etc
H2S kit and water testing training.
10 NOV 2025
Medicinal plant part arrived at Food lab for Drying.
Weight taken of Herbs.
Total 8 Herbs are as below :
- Amarkand- 9790 gm
- Safed kuda- 6300 gm
- Kala kuda- 20100 gm
- Shatavari- 6 kg
- Safed Shatavari- 8500 gm
- Gulvel- 5124 gm
- Bibla Saal- 28 kg
- Jangali Adrak- 5116 gm
12 NOV 2025
कवठ jam Production from DBRT students
Ingredients
- Kavath pulp-1760 gm
- Jaggery- 700 gm
- Ghee- 52.8 gm
Wt after cooking = 2.1 kg
Procedure-
- Add a ghee in a pan melt it and then add chopped jaggery and melt it properly note that no lumps should remained.
- Then add kavath pulp in syrup and mix it well by stirring continuously.
- Cook on low flame with stirring turn off the gas when mixture get thicken and starts to leave the sides and bottom of pan.
- Cool it down and then pack in air tight container.
*LOD of Amarkand, kala kuda,safed kuda,shatavari, safed Shatavari is done are as below:
- Amarkand- 84.2%
- safed kuda- 16.5%
- Kala kuda- 59.4%
- shatavari- 58%
- Safed Shatavari- 71.9%
14 NOV 2025
Amarkand Preparation For Drying
Slicing by machine and manually done.
And putted for Drying in Electric tray dryer.
Temperature=58°C
LOD for remaining herbs is done.
LOD:
- Gulvel- 24.5%
- Jangali Adrak- 65.5%
- Bibla Saal- 38.9%
15 NOV 2025
Frying Trial on Jowar flakes made in Tha Multigrain flakes machine.
16 NOV 2025
17 NOV 2025
- Jyosta Mam carried the Spinach leaves to food lab for drying.
Spinach leaves putted for drying
Wt before Drying=
Wt after Drying =
2.Amarkand powder
Dried Amarkand slices removed from Dryer and Powdered in Mixer grinder.
Wt of powder =1117 gm
18 NOV 2025
19 NOV 2025
20 NOV 2025
Flakes machine trial on Jowar flakes
wt of dry jowar = 500 gm
Treatment given= soaked for 6 hrs and then hot water treatment at 95°C for 10 mins
Then Dried upto 26% moisture content to 500 gm
i.e. 630 gm
Wt of expected or ideal flakes= 172 gm
i.e. 34.6 %
24 NOV 2025
Nachani Ladu trial
Ingredients-
- Nachani pith-350 gm
- Besan pith-150 gm
- Jaggery- 300 gm
- Ghee- 200 gm
- Cardamon powder-1 gm
- Kaju,Badam – 10 gm
Procedure-
Roast the both flours separately until they changes their colour and start releasing aroma.
Add the ghee in another pan melt it and heat up to it start vapourises turn off the flame.
Now add roasted flours and mix them well with ghee and then add chopped jaggery or jaggery powder mix the whole and turn on the flame and cook for 5-7 mins until jaggery melts well and mixture get required consistency to make Ladu.
Turn off the flame pour the mixture in flat dish and allow it to cool lightly then start making laddu by greasing the hands with ghee.
Wt of product= 1 kg
27 NOV 2025
Moringa Chikki Production
40 boxes delivered to Agro rangers.
28 NOV 2025
उकडीचे मोदक
Trained DBRT students to make Ukadiche Modak.
Saran ingredient
- Grated coconut- 100 gm
- Jaggery -50 gm
- cardamom powder – 2 pinch
- Ghee – 10 gm
procedure
Heat the pan add ghee in it and then add grated coconut,cook it for 5 mins & then add jaggery mix it all well and cook until the jaggery melts well and starts absorbed by coconut.Then turn off the flame immediately.
Ukad ingredients
- Rice flour -250 gm
- Salt – 1 gm
- water – 200 ml
- ghee – 1/2 tspoon
Procedure
Heat the water in a vessel and add ghee, salt to it after 1st boil add rice flour to it and store well on medium flame, make sure no lumps should remained.Then low the flame and place cap on vessel & allow it to steam for 7-8 mins. Make sure that stuff won’t get burnt at bottom. Then turn off the flame and keep it for another 4-5 mins.
Modak stuffing
After 5 mins remove the rice dough in a place and knead it well with ghee greased hand or bowl.
Then immediately starts the Modak stuffing by making the thin flat round shape of rice dough and then filling it with coconut stuff and then closing it by giving Modak shape.
3 NOV 2025
Data of Herbs Drying
| Herb name | Wt before Drying (Kg) | Wt after Drying (Kg) | Wt of powder (Kg) | LOD % |
| 1)Amarakand | 9.790 | 1.271 | 1.177 | 84.2% |
| 2)Gulvel | 5.124 | 4.493 | 3.542 | 24.5% |
| 3)Jangali adrak | 4.722 | 2.420 | 1.733 | 65.5% |
| 4)Safed kuda | 6.395 | 5.685 | 5.330 | 16.5% |
| 5)Kala kuda | 25.100 | 8.598 | 7.800 | 59.4% |
| 6)Bibla saal | 29.050 | 17.323 | 16.651 | 38.9% |
| 7) Shatavari | 6.053 | 1.540 | 1.149 | 58% |
| 8)pandhari shatavri | 8.504 | 2.144 | 1.838 | 71.9% |
| Total | 94.738 | 44.474 | 39.215 | – |
COSTING for Dehydration of Medicinal plant parts.
| Sr.No. | Specific | Used for | Rate | Cost |
| 1. | Solar Dome dryer | 7 days (4 units/day) | 28 Rs/Day | 392 Rs |
| 2. | Electric Dryer | 7 Days (14 hrs/day) (1.33 unit / hr) | 260 Rs/Day | 1824 Rs |
| 3. | Chaff cutter | 2 hrs (6 unit) | 14 Rs/ Unit | 84 Rs |
| 4. | Powder making Cost | 42 kg material | 50 Rs/kg | 2100 Rs |
| 5. | Mixer & Slicer cost | 2 hrs (2 units) | 14 Rs/kg | 28 Rs |
| 6. | packing bags | 16 bags | 5 Rs/bag | 80 Rs |
| 7. | Petrol | Dhamari trips | 104 Rs/ltr | 600 Rs |
| Total | 5108 Rs | |||
| 8. | Labour Charges | 25 % of Total | – | 1277 Rs |
| Total | 6385 Rs |
Cost Per 1 kg is 163 Rs.
Above is the Costing data for Dehydration and powder making of Amarkand, kala kuda, safed kuda, Shatavari, pandhari shatavri, Bibla saal, Jangli Adrak,Gulvel.
