162 Papaya
450 ml vinegar and cook again to the end point. Add and mix preservative after
dissolving in minimum quantity of water. Heat up to boiling and fill in hot pack
(Medina et al. 2003).
14.4.12 Burfi
Boil the grated pulp of peeled green papaya for 5 min and press out excess water. Fry
in equal amount of milk fat. Add sugar equal to the grated material, mix properly
and heat for 2 min. This material is spread in the form of 1–2 cm thick uniform layer
on aluminium/steel tray smeared with fat and is allowed for drying. Cut into pieces
of suitable size as per the need of consumers (Medina et al. 2003).
14.4.13 Toffee
Cut slices of suitable size and concentrate 1.0 kg sieved pulp to 1/3 volume and cook
with added sugar (600.0 g), glucose (100.0 g) and hydrogenated fat (100.0 g) till a
speck of the product put into water forms compact solid mass/lump. Make thick
paste of 100.0 g skim milk powder in minimum quantity of water and mix with the
boiling mass. Spread a 1–2 cm thick layer of the cooked mass over/trays smeared
with fat. Add flavouring material as per requirement, cool, cut and wrap in butter
paper (Medina et al. 2003).
14.4.14 Leather
Mix thoroughly powdered sugar (50.0–75.0 g), citric acid (0.5 g) and KMS (3.0 g).
Smear steel tray with fat and spread the above mixture in 1.0 cm thick layer. Dry in a
home drier at 55–60°C. Roll the dry leathery product for storage as slab or cut it into
pieces of suitable size (Medina et al. 2003).