23/12/2017
I often come across this question......What is the difference between sweets made at home in Metro cities and the ones made at home back in our villages?
Well the preparation method may be same, the person making sweets can be same, but yet when you try and taste the two, often the sweets made at our village place is yummy and healthy
After putting lot of thought into it, here is what i conclude
The milk quality is often determined by its fat count. The fat count can be increased either by taking care of the buffoloes in natural environment (where they roam around, eat green food along with their routine diet chara). The buffalo milk that you get in metro is sourced from two options - packaged dairy milk (which is treated, and excess fat content is extracted for other products in the dairy) and Tabela's (some of the stories that we hear is that the fat content is boosted using medicines and adding some sought of oil - ofcourse the factual data is not available to explore this further)
For eg. lets take a case of Rabdi Basundi
To make 1 Litre of Rabdi Basundi, 5 litres of milk is sourced from dairy in metro. The fat course is 6. After heating it on mild flame, it is stirred till the quantity of milk is reduced by 75 to 80%. Hence the cost of basundi increases. So natural tendency is to reduce it to the level of 50 to 60%. Due the fat count being low in packged milk, the taste and thickness decreases. so often you see the commercial prices being increased in the metros.
But the same preparation, when you source milk from the collection centre in villages or procure it from your near and dear ones, the FAT count is around 10/12. Also the milk is pure and no cream is extracted before you start the heating process. So when 5 litres milk reduced by 50% will be as thick as the 80% reduced milk of the packaged milk. Hence the taste and purity and rate all stay at a positive side and is a win win for both the maker and consumer.
Same logic applies to all other sweets.
So purity and taste of the sweets depends on the source of milk and then the preparation technique
- Smita
