Batasha

Batasha (also called batasa or batashe) is one of the many traditional candies available in South Asia, particularly in Eastern India (Figure 1.1.1). It is an air-incorporated sugar drop. It is prepared from sucrose (sugar) and/or jaggery; the latter is also called gur, which is prepared by drying sugarcane juice. Occasionally, a mixture of both is also used. Batasha made from sucrose is bright white in appearance while it is yellowish or slightly brownish if prepared from jaggery.

Method of preparation
Concentrated syrup of sucrose or jaggery, or their mixtures is boiled to a desired consistency, and air is incorporated by manual blending and stirring (Figure 1.1.2). The hot mass is poured through a small hole in a controlled manner (drop by drop) as small droplets on a non-stick surface, often covered with powdered sugar or smeared with oil on a metal surface or bamboo fabric. On cooling, the solidified hemi-spherical or nearly flat sugar candies (batasha) are obtained. The solidification process takes only a few minutes, and then they are collected. The products generally have diameters between 20 and 40 mm while height or thickness is 8-10 mm; these small sizes are common while big sizes (50-75 mm in diameter and 10-20 mm in height) are considered delicacies. The product is mostly used in social and religious functions, and children like the product. It possesses a soft, crisp texture that breaks easily in the mouth and melts quickly. The product can be stored for 9 months or more if packaged in common flexible packaging materials to avoid moisture ingress. The worth mentioning advantages of batasha are low cost, easy method of preparation, and a reasonable shelf-life. Special varieties of batasha are flavored products where mint and pieces of nuts are added for consumer attention and acceptance.

Raw materials 
The main ingredient is jaggery, sugar or a combination of both while optional items are small quantities of baking soda, citric acid, and maida (refined wheat flour).

Machinery 
A heating unit having the facility for air incorporation in hot sugar syrup is needed. Droplet-forming and dispensing units/gadgets, and packaging machinery are also required.