www.IndianJournals.com Members Copy, Not for Commercial Sale Downloaded From IP - 124.253.136.240 on dated 3-Oct-2016 23 INTRODUCTION Kheer is an authentic milk based dessert, also known as Payasam is one of the most famous dessert in India and prepared by the partial dehydration of whole milk usually with sugar and rice (Sukumar, 1991). It is a traditional dish of the district and is prepared on auspicious and special occasions. Containing total milk solids plus additional sugar and dry fruits, the food and nutritive value of Kheer is fairly high (Manay and Shadaksharaswami, 2001). It is prepared only on auspicious and special days because of its lengthy and tedious method of preparation. The process requires long time soaking of base (rice), constant stirring-cum-scrapping as well as attention for long period of time. To combat with these problems a farm woman has developed an innovative technology of instant Kheer preparation. Farmer’s innovation is a novel idea emerged out of vast practical experience and technical wisdom (Gogoi et al, 2012). Such innovations are generally Development of Ready-to-Cook Instant Kheer Mix Kabita C Sarma, Saurabh Sarma # and Sk Md Azizur Rahman ICAR Krishi Vigyan Kendra Hailakandi, Assam (ICAR Research Complex for NEH Region) Hailakandi 788 152 ( Assam) ABSTRACT Kheer, also known as Payasam is one of the most famous and authentic milk based dessert in India. Kheer is prepared by the partial dehydration of whole milk usually with sugar and rice and is prepared only on auspicious and special days because of its lengthy and tedious method of preparation. For preparation of 1 kg Kheer mix required ingredients were maida (1400g), refned oil (90 ml or 6 tbs) and water (350 ml). The instant Kheer mix was prepared by adding 6 tbs of refned oil to 1400g of refned four (maida) and mixed properly followed by adding of 350 ml of cold water to make the dough manually. The prepared dough was shaped manually into approximately 0.8 cm long and 0.2 cm thick structures, sun dried for 2 – 3d by spreading in a thin layer over a cloth and covering with a transparent plastic sheet. The mix prepared were packed in airtight polypropylene bags and stored as ready-to-use Kheer mix. Study revealed that the innovative technologies include the preparation of base material from refned four and oil and is preservative free and does not require soaking for long time. It was observed that 70 per cent of the members liked extremely, 25 per cent of the members liked very much and 5 per cent of the members liked moderately. Key Word: Innovation, Instant Kheer Mix, Ready-to-Cook, Sensory evaluation. based on locally accessible and available natural resources and gaining more and more signifcance day by day for its sustainability. Therefore, a pioneering efort was made to identify the innovative technology practiced by the farm women and sharing those with researches, policy makers, extension functionaries, agri entrepreneurs etc. for large scale application and further improvisation. MATERIALS AND METHODS The study was conducted among the farmers/ farm women of Hailakandi district during the year 2013-14. A total number of 40 randomly selected respondents from 4 diferent blocks were interviewed informally to collect the information on their technology in relation to Kheer preparation. Sensory acceptability of Kheer prepared was also carried out. It was carried out with 20 non-trained panelist (19-50 yr old). The tests were conducted in terms of taste, texture, external appearance, favour, Corresponding Author’s Email:tinkukumarkuchi@redifmail.com J Krishi Vigyan 2016, 5(1) : 23-25 DOI : 10.5958/2349-4433.2016.00027.1 J Krishi Vigyan 2016, 5(1) : 23-25