Operational Procedures for the Preparation of Traditional Sweet Thikpurli Burfi in Kolhapur District of Maharashtra, India

Background: Thikpurli burfi is a heat-desiccated dairy product originating from Thikpurli village, widely recognized across the Kolhapur district in Maharashtra since the 20th century. Keeping the view to generating preliminary data for optimization of standardized method for its production, this study aims to evaluate the different stages involved in the preparation of burfi. Methods: To gain insights into its manufacturing methods and marketing strategies, surveys were conducted among 20 burfi producers through personal visits, utilizing a structured interview schedule and an approved questionnaire. The collected data were analyzed using statistical tools. Result: Thikpurli burfi production operates as a small-scale industry, exhibiting notable variations in processing techniques and ingredient usage, including sugar, flavoring agents and milk. Local producers have developed their unique method, which involves adding sugar during the boiling stage. Furthermore, approximately 200 ml of milk is removed from the karahi before sugar is added and later reintroduced before the burfi is setting in the karahi. This burfi is particularly renowned for its distinctive caramelized flavor, appealing physical attributes and characteristic body and texture, contributing to its widespread popularity in the region.