Vol. 11, Special Issue 9 (2022)

Malai Laccha is a heat desiccated clotted cream shredded thin firm layers, pale yellow to light caramel colour and delicious tastes. Malai Laccha is using as a finishing material on top of the sweets to make it more attractive by garnishining especially on the Bengali sweets. It also adds delicious taste and nutritive value of products. Most of the sweets manufacturers are producing Malai Laccha traditionally. This method is laborious, time consuming and unhygienic. An attempt has been made to mechanise production of Malai Laccha by developing flat plate heat exchanger, having multiblade roller cutter, perforated trays and scrapper blade assembly. It is observed that having 0.25 cm diameter of holes and 1.5 cm rectangular pitch perforated tray was best suitable for a pass 30, 35, 40% TMS concentrated milk for uniform spreading over the flat plate heat exchanger. Process time for Malai Laccha layer was estimated as a function of milk concentration and steam pressure. Based on sensory evaluation milk crown Malai Laccha layer prepared from 35% TMS (3:1ratio of cow and buffalo milk) at 0.4 kg/cm2 steam pressure has been judged for best quality. It was pale yellow to slight caramel colour thin shredded layer. However buffalo milk alone could not be successfully used for preparation of layers of Malai Laccha.