27/07/2026-28/07/2026
A Convenient Ready-to-Cook Traditional Food Product
Objective :-
To prepare a shelf-stable Instant Puran Premix Powder that can be easily reconstituted with hot water or milk and used to prepare traditional puran within 5–10 minutes, while maintaining its authentic taste, texture, and aroma.
Introduction :-
Instant Puran Premix is a Ready-to-Cook (RTC) food product developed to simplify the traditional preparation of Puran, the sweet filling used in Puran Poli, one of Maharashtra’s most popular traditional delicacies.
Traditionally, puran preparation involves soaking chana dal, pressure cooking, mashing, mixing with jaggery, and continuously cooking and stirring until the desired consistency is achieved. Although this process produces excellent quality puran, it is labor-intensive and time-consuming.
The Instant Puran Premix is prepared by cooking chana dal with jaggery, sugar, and aromatic spices such as cardamom and dry ginger (sunth). The cooked mixture is then dried, ground into a fine powder, sieved, and packed in moisture-proof pouches. The premix can be quickly reconstituted by simply adding hot water, making it highly suitable for households, restaurants, caterers, and food service industries while preserving the authentic flavor of traditional puran.
Importance of Instant Puran Premix
- Preserves the authentic taste of traditional Maharashtrian puran.
- Reduces preparation time from several hours to only 5–10 minutes.
- Easy and convenient to prepare by simply adding hot water.
- Low moisture content improves shelf life and product stability.
- Provides consistent taste, texture, and quality in every batch.
- Suitable for retail marketing, catering services, and commercial food production.
Raw Materials
- Chana Dal- 4 KG
- Jaggery 3200 GM
- Sugar- 800 GM
- Cardamom Powder-40 GM
- Dry Ginger (Sunth) Powder 20GM
Equipment Required
- Washing Tank
- Cooking Vessel / Steam Cooker / Pressure Cooker
- Stainless Steel Trays
- Cabinet Tray Dryer
- Pulverizer
- Vibratory Sieve (40–60 Mesh)
- Moisture Analyzer
- Packaging Machine
Manufacturing Process
1. Cleaning and Sorting :-
Select good quality chana dal and remove stones, dust, damaged grains, and other foreign materials.
2. Washing :-
Wash the cleaned chana dal thoroughly using potable water.
3. Cooking :-
Cook the washed dal in a pressure cooker for 5–6 whistles until it becomes soft.
4. Mashing :-
Drain excess water and mash the cooked dal to obtain a smooth, lump-free paste.
5. Mixing :-
Add jaggery and sugar to the mashed dal and mix thoroughly until uniformly blended.
6. Cooking the Mixture :-
Cook the mixture over low flame with continuous stirring until it becomes thick and homogeneous.
7. Addition of Flavouring :-
Add cardamom powder and dry ginger (sunth) powder and mix thoroughly.
8. Drying :-
Spread the prepared mixture uniformly (5–8 mm thickness) on stainless steel trays.
Dry in a cabinet tray dryer at 55°C for approximately 9 hours or until the moisture content falls below the desired level.
9. Grinding :-
Grind the dried product into a fine powder using a pulverizer.
10. Sieving :-
Pass the powder through a 60-mesh sieve to obtain a uniform particle size.
11. Packaging :-
Pack the premix in airtight, moisture-proof laminated pouches and seal properly.
12. Storage :-
Store in a cool, dry place away from direct sunlight.
Quality Parameters
| Parameter | Specification |
|---|---|
| Moisture | < 5% |
| Colour | Yellowish-Brown |
| Aroma | Characteristic Jaggery and Cardamom |
| Taste | Sweet with Authentic Puran Flavour |
| Texture | Free-Flowing Powder |
| Water Activity (aw) | < 0.60 |
Shelf Life
| Storage Condition | Expected Shelf Life |
|---|---|
| Room Temperature (Airtight Pouch) | Up to 6 Months |
| Cool and Dry Place | 8–9 Months |
| Vacuum / Nitrogen Packed | Up to 12 Months (Subject to Validation) |
Preparation Method (For Consumers)
Ingredients :-
- 100 g Instant Puran Premix
- 60–70 ml Hot Water (adjust as required)
Procedure :-
- Take the Instant Puran Premix in a bowl.
- Gradually add hot water while stirring continuously.
- Mix well for 3–5 minutes until smooth.
- Cover and allow to rest for 5 minutes.
- The puran is now ready for stuffing into Puran Poli.
Critical Control Points (CCPs)
| Process | Critical Control |
|---|---|
| Soaking | Avoid fermentation |
| Cooking | Ensure complete cooking of chana dal |
| Mixing | Uniform blending of jaggery and spices |
| Drying | Final moisture below 5% |
| Grinding | Prevent overheating to retain flavour |
| Packaging | Moisture-proof airtight sealing |
Applications :-
- Preparation of Puran Poli
- Traditional Maharashtrian Sweet Products
- Ready-to-Cook Meal Kits
- Catering Services
- Restaurants and Cafeterias
- Food Service Industry
End Users :-
- Households
- Working Professionals
- Students
- Restaurants and Cafés
- Catering Services
- Sweet Shops
- Bakeries
- Self-Help Groups (SHGs)
- Small Food Entrepreneurs
Conclusion :-
Instant Puran Premix Powder is a convenient Ready-to-Cook product that preserves the authentic taste of traditional puran while significantly reducing preparation time and effort. The drying process extends shelf life without compromising flavor or quality. With proper packaging and storage, the product remains stable for several months and offers consistent quality in every batch. Its ease of preparation, long shelf life, and commercial potential make it an ideal value-added traditional food product for households as well as the food processing industry.
