Guru Angad Vet & Animal University scientists reimagine instant kheer

In Punjab, no celebration feels complete without a bowl of creamy, aromatic kheer — a dessert that evokes warmth, nostalgia, and togetherness. Yet behind its comforting sweetness lies a laborious process: slow cooking on low flame for two-three hours, constant stirring, and precise timing. Now, food scientists at Guru Angad Dev Veterinary and Animal Sciences University (GADVASU) have unveiled a breakthrough that could change how this beloved dish is prepared.

The university’s Department of Dairy Engineering has developed a lab-scale prototype that produces a ready-to-use kheer premix using an innovative milk-and-sugar coating technology.

Unlike conventional instant mixes that rely on dry blending and often compromise on taste, this new method retains the authentic flavor and creamy texture of dish while offering a shelf life of up to six months, without preservatives.

The process, based on Fluidised Bed Drying-cum-Coating Technology, begins by soaking rice grains above the pre-gelatinisation point. These hydrated grains are then placed in a drying chamber where hot air is blown from below, causing fluidisation.

Simultaneously, a concentrated milk and sugar solution is sprayed from above using a two-fluid nozzle atomiser. The result: a smooth, uniform coating that locks in flavor and mimics the slow-cooked richness of homemade kheer.

The prototype was developed as part of a master’s research project by Krishnakavitha KS under the guidance of Dr Gajanan P. Deshmukh, Assistant Professor of Dairy Engineering.

“This integrated process minimises moisture and improves coating uniformity, offering a superior alternative to dry-blended mixes,” Dr Deshmukh said.

Dr Amandeep Sharma, Head of the Department, added, “The developed prototype is a significant step towards industrial application of fluidised bed technology in instant dessert production. It enhances product quality, shelf life and energy efficiency.”

Echoing the team’s optimism, GADVASU Vice-Chancellor Dr Jatinder Paul Singh Gill said, “This technology holds great potential for commercial production. It offers opportunities to optimise energy consumption and reduce overall production costs, while preserving the cultural essence of kheer.”

With interest already brewing among food entrepreneurs and dairy cooperatives, this Ludhiana-born innovation may soon bring the taste of tradition to modern kitchens — one coated grain at a time.