Traditional Food of India
1.7 Nakuldana
Nakuldana is an Indian traditional sugar-based confectionery. The small-sized white product has a non-smooth external surface (Figure 1.7.1). The major use of this product is for religious purposes, or consumed along with puffed rice. The other names are ram dana, elach dana, and elachi dana. The advantages of the product are the simple method of preparation, the characteristics of easy melting in the mouth, the low cost of the product, and a long shelf-life if protected from moisture ingress.
Raw materials
Sugar (cane sugar) powder and crystals are the raw materials needed for preparing nakuldana.
Method of preparation
Traditionally, a small quantity of nakuldana is prepared in batches where hot concentrated sugar syrup is gradually poured on the sugar powder and mixed in a skilled manner to develop bigger samples (Figure 1.7.2). In large-scale preparation, sucrose powder, kept in a rotary inclined coating pan, is slowly poured with a hot concentrated sugar solution. The process of addition of sugar powder repeatedly allows the samples to increase the size of individual pieces. The agglomerates of sugar (6-12 mm in average diameter) are formed and then marginally dried. The product has a long shelf-life of 1 year or more if protected from moisture ingress.
Machinery
Steam-jacketted kettle with stirring facility, rotary inclined coating pan, dryer, and packaging machinery are needed.
Requirements
- There is a need to standardise the process of nakuldana preparation. The use of an inclined rotary pan coating machine with a heating facility is pragmatic instead of the traditional process.
- Nakuldana, like kadma, tends to absorb moisture, and thus R&D intervention is needed to overcome this problem. Use of an appropriate packaging material, and/or providing a fat-based thin film on the external surface is the possible approach.
- A need exists to improve the hygiene of nakuldana preparation and avoid the use of non-permitted ingredients.
