Ujani Basundi - A Desiccated Sweetmeat of Latur District

A survey was conducted to collect the data regarding the manufacturing technique and marketing of Ujani basundi. The product is being prepared since the 20^th century in Ujani village of Ausa tehsil in Latur district, Maharashtra. Traditionally, in some part of Ausa tehsil the product is prepared by progressive boiling results to more and more skin formation, which is removed and collected on topside of karahi and when desired concentration is reached the sugar is added to 10:1. Whereas in Ujani village, the milk is continuously boiled, scrapped till the desired concentration is reached and then sugar is added @ 10:1. The final product has characteristic flavour, body and texture, colour and appearance, which is responsible for its popularity in this area.