DEPARTMENT OF FOOD

TECHNOLOGY

MUTHU KAVIDHA FOOD MAKING UNIT

Submitted by
Siddharthanan. U S
714024218041
 Overview
I went to industrial visit to MUTHU KAVITHA SWEETS,
SASAVOURIEINDUSTRYS. Where I learn the many food
processing and packaging where it's listed below

1.Boondhi
2.Ohamapoodi
3.Kaju kathi
4.Bun
5. Kova sweets
6. Thitta murukku
7.Sweet poli
 BOONDHI

Boondhi, often referred to as "boondi," is a popular Indian snack made from chickpea flour (besan). These
small, round, and crispy balls are created by passing a batter of chickpea flour through a sieve into hot oil,
resulting in tiny, golden droplets. Boondhi can be prepared in both sweet and savory forms. The savory
version is typically seasoned with spices like salt, red chili powder, and chaat masala, making it a flavorful
addition to snacks like raita or mixtures. The sweet variety, known as "boondi ladoo," is soaked in sugar syrup
and shaped into round sweets, commonly enjoyed during festivals and celebrations. Boondhi's versatility and
delightful texture make it a beloved component in Indian cuisine.
 KAJU KATLI
The dish is prepared with cashew nuts soaked in water for a
considerable period of time (usually overnight), which are
then ground to a paste. Sugar solution is boiled down until a
single thread forms when two fingers are dipped into it and
pulled apart, after which it is added to the ground cashews
Ghee, saffron (kesar), and dried fruits may also be added.[1]
The paste is then spread and flattened in a shallow, flat-
bottomed dish and cut into bite-sized rhombus-shaped
pieces. The pieces are usually decorated with edible silver
foil. The finished sweet is usually white or yellow in color
depending on the ingredients used for the paste and the
proportions of each used.
 OHMAPODI
Ohamapodi, a popular Indian snack, is a delightful and crispy treat often enjoyed during festivals
or as an everyday snack. To make ohamapodi, start by mixing besan (gram flour) and rice flour in a
bowl. Add a pinch of turmeric, red chili powder, asafoetida, and salt to taste. Gradually
incorporate water into the mixture to form a smooth, thick batter. Heat oil in a deep frying pan.
Using a sev maker, press the batter directly into the hot oil in circular motions. Fry the strands
until they turn golden brown and crispy. Remove them with a slotted spoon and drain on paper
towels to remove excess oil. Once cooled, store in an airtight container and enjoy this crunchy snack
with a hot cup of tea or as part of a festive feast.
 KOVA SWEETS
Kova sweets, also known as "khoa" or "khoya" sweets, are a popular category of confectioneries in South Asian
cuisine, particularly in India. These sweets are made from milk that has been simmered and reduced to a thick,
creamy consistency. The resulting kova serves as a versatile base for various traditional sweets, including pedas,
barfis, and gulab jamuns. Each sweet has its unique preparation, often incorporating ingredients such as sugar,
cardamom, nuts, and saffron to enhance flavor and texture. Kova sweets are cherished for their rich taste and are
commonly enjoyed during festivals, celebrations, and as everyday treats. Their decadent nature makes them a
favorite among sweet lovers, offering a delightful combination of creamy, sweet, and sometimes nutty flavors.
 SWEET POLI
"Sweet poli" could refer to a variety of things, from a person's nickname to a type of dessert
or even a cultural reference. If "poli" is short for "poli sambol," it might be a nod to the
sweet coconut-based dish popular in Sri Lankan cuisine. This delightful treat combines
grated coconut with jaggery, a type of unrefined sugar, and spices like cardamom, creating
a unique blend of sweetness and aromatic flavors. The dish is often enjoyed with roti or as
part of a larger meal, offering a taste of traditional South Asian flavors. If you're referring
to something else, feel free to provide more context!
BUN
BUN MAKING IS BOTH AN ART AND A SCIENCE, BLENDING PRECISE TECHNIQUES WITH CULINARY
CREATIVITY. THE PROCESS BEGINS WITH SELECTING THE RIGHT INGREDIENTS, TYPICALLY INCLUDING
FLOUR, YEAST, SUGAR, SALT, EGGS, AND MILK OR WATER. THE QUALITY OF THESE INGREDIENTS
SIGNIFICANTLY INFLUENCES THE TEXTURE AND FLAVOR OF THE BUNS. THE YEAST IS ACTIVATED WITH
WARM WATER OR MILK AND SUGAR, ALLOWING IT TO FERMENT AND CREATE THE LEAVENING
NECESSARY FOR LIGHT, FLUFFY BUNS. MIXING THE INGREDIENTS TOGETHER, THE DOUGH IS KNEADED
UNTIL IT BECOMES SMOOTH AND ELASTIC, A CRUCIAL STEP THAT DEVELOPS GLUTEN FOR STRUCTURE
AND CHEWINESS. AFTER KNEADING, THE DOUGH IS LEFT TO RISE IN A WARM ENVIRONMENT UNTIL IT
DOUBLES IN SIZE, A PROCESS KNOWN AS PROOFING. ONCE RISEN, THE DOUGH IS SHAPED INTO BUNS AND
LEFT TO RISE AGAIN BRIEFLY BEFORE BAKING. THE OVEN'S HEAT TRANSFORMS THE DOUGH INTO
GOLDEN, AROMATIC BUNS, PERFECT FOR ANY MEAL, WHETHER SERVED PLAIN, AS A SANDWICH BASE, OR
WITH SWEET OR SAVORY TOPPINGS.
THATTAI MURUKKU
Thattai murukku, a popular South Indian snack, is a crispy and flavorful
treat often enjoyed during festivals like Diwali or as a tea-time snack. To
make thattai murukku, you'll need rice flour, urad dal flour, and a few
spices. Start by roasting the urad dal flour lightly to enhance its flavor. In
a large bowl, combine the rice flour and roasted urad dal flour with salt,
red chili powder, asafoetida, sesame seeds, and a pinch of hing. Add
softened butter to the mixture and mix well until crumbly. Gradually add
water to form a smooth dough. Divide the dough into small balls and
flatten each one into thin discs on a greased plastic sheet or banana leaf.
Deep fry the discs in hot oil until they turn golden brown and crispy. Allow
them to cool before storing in an airtight container. With their delightful
crunch and savory taste, thattai murukku is sure to be a hit with
everyone!
Thank
YOU