Khoa and khoa-based sweets such as burfi, peda, kalakand and  milk cake represent a major group of indigenous dairy delicacies from the Indian subcontinent. Burfi is a highly popular khoa-based sweet enjoyed across India (Arora et al., 2010). Their preparation typically involves open-pan concentration of milk with continuous stirring and scraping until a semi-solid consistency is achieved, after which sugar, flavouring agents and  sometimes colouring materials are incorporated (Badola et al., 2023). In recent years, the demand for traditional milk-based products has been rising steadily, both in India and in international markets (Shariati et al., 2020; Kumar et al., 2021). It is estimated that India produces nearly 1.5 million tonnes of khoa annually, with a market value of approximately Rs. 18,000 crore (Indiatimes, 2021).
       
Various types of burfi, which ware investigated by different reporters, are available in the market, distinguished by the different additives used in their preparation. These include mango and apple pulp burfi (Singh et al., 2022), ragi burfi (Kokani, 2023), proso millet burfi (Jadhav et al., 2024) and  fig burfi (Kamble et al., 2015). Additionally, certain traditional sweet variants are well-known for their place of origin, such as Rajkot peda (Patel, 1986), Doda burfi  (Chawla et al., 2014) and Ujani basundi (Gaikwad and Hembade, 2010).
       
Within this wider context, Kolhapur district of Maharashtra has earned a strong reputation as a hub of dairy production and processing, owing to its fertile agricultural base, rich buffalo milk resources and  deeply rooted sweet-making traditions. Among its many indigenous dairy sweets, Thikpurli burfi occupies a unique place. This sweet is not only cherished for its rich taste and texture but also reflects the culinary heritage and cultural identity of the region. Its preparation relies heavily on traditional methods, utensils and manual skills, distinguishing it from mass-produced commercial variants.
               
Despite its popularity, there is limited scientific documentation of the operational procedures involved in preparing Thikpurli burfi, including milk quality, ingredient use, processing step and  packaging and storage practices. Systematic study of these aspects is important for standardization, quality improvement and potential commercialization, while also preserving the authenticity of this traditional sweet.

The present survey was conducted in the Thikpurli village and other villages of Kolhapur district, where this type of burfi was manufactured and the Department of Dairy Science, Yeshwant Mahavidyalaya, Nanded during 2023-24. To examine the various practices adopted by burfi producers, they were categorized based on their production location and place of residence. They were classified into two groups: G1 - producers operating within the village and G2 - producers manufacturing burfi outside the village but belonging to Thikpurli. A list of burfi producers was compiled with assistance from local sources and from this list, a total of 20 producers were randomly selected, with 10 representatives from each group. Data collection was conducted through personal visits using a structured interview schedule and an approved questionnaire. This data statistical analyzed using Chi-square (χ²) goodness-of-fit test.

General information and production statistics of Thikpurli burfi
 
The survey data presented in Table 1 highlights the origins and development of Thikpurli burfi production. The journey of this traditional sweet began in 1985, with Shahaji Shripati Chougale, Ananda Maruti Malage, and Ashok Jaypal Shete credited as its beginners (Pudhari paper, 2014). Before 1990, only five out of the 20 surveyed burfi producers had established their businesses in Thikpurli. However, after 1990, the industry saw significant growth, with approximately 75% (15 producers) entering the market. All burfi producers in the village continued to manufacture their product locally, supplying markets in Radhanagari, Karveer, Kagal, Gargoti Taluka and  Kolhapur city. The COVID-19 pandemic led to changes in marketing strategies, prompting some producers to relocate their production sites to main roads within the village, while others moved their businesses along major routes such as Kolhapur to Murgud, Kolhapur to Radhanagari, Kolhapur to Panhalaand  within Kolhapur city itself. At present, the average daily milk utilization for burfi production stands at 1,825 liters. The estimated daily production is 599 kg, amounting to an annual output of 218,635 kg and total market value is approximately ₹ 7,65,22,250.


 
Utensils and equipment used by burfi producers
 
Table 2 reveals that the analysis of utensils and equipment use among burfi producers revealed a highly significant reliance on traditional methods. All producers (100%) exclusively employed Chullha (Bhatti) with firewood fuel and  Iron Kadhai was universally used instead of modern jacketed vats. These findings clearly establish the dominance of traditional heating and cooking equipment in Thikpurli burfi preparation. Similar findings have been reported by Patel (1986), Patil et al., (2022) and Gaikwad and Hembade (2010) where firewood-based bhattis were found to be the dominant heating source in small-scale traditional dairy units. Producers emphasized that the Chullha not only reduces operating costs but also imparts a characteristic flavor to the product. Earlier studies on burfi production also highlighted iron vessels as the standard, primarily due to their heat retention properties and low procurement cost (Kamble et al., 2015).


       
In terms of stirring implements, Iron flattened-end stirrers were used by 85% of producers, compared to 15% using stainless steel stirrers. Statistical analysis confirmed this difference as significant (χ² = 9.8, p<0.01), indicating that traditional iron implements remain strongly preferred despite the availability of modern stainless-steel alternatives. While stainless steel is generally preferred for hygienic handling (Mohan, n.d.). Tray size showed more variation than other equipment. The 55×36×3 cm tray (yielding 136 pieces) was the most preferred (55%), followed by 50×45×3 cm (20%), 50×39×3 cm (15%) and  larger or alternative sizes (10%). The statistical analysis confirmed that this distribution was non-random and significant (χ² = 17, p < 0.05). This suggests that, while tray size allows for some flexibility, producers converge on certain dimensions that balance production convenience with portion standardization. Similarly, Vijayalakshmi et al., (2005) also documented freshly prepared square-shaped burfi measuring 5.5 × 5.5 ×1 cm. Taken together, the results confirm that burfi producers depend heavily on traditional utensils and equipment, with very limited modernization.
 
Quality of milk used by burfi producers
 
The statistical evaluation of milk quality practices (Table 3) demonstrates a clear and significant reliance on buffalo milk (χ² = 20.0, p<0.05). Producers neither standardize fat and SNF contents nor regularly monitor parameters such as acidity. These findings highlight that the methods adopted are deeply rooted in traditional approaches, strongly influenced by local practices and  show minimal evidence of modernization or scientific regulation. This trend is consistent with the wider Indian dairy industry, where buffalo milk remains the primary raw material for khoa-based sweets because of its elevated fat (7-8%) and solid content, which enhances both texture and yield (Aneja et al., 2002; Kamble et al., 2015; Rajorhia, 2002). Nevertheless, the lack of systematic quality assessment and standardization poses potential risks for maintaining product uniformity, safety and  shelf stability. Comparable results were noted by Badola et al., (2023), who observed that traditional producers largely depend on experiential knowledge and sensory judgment rather than laboratory testing for quality control.


 
Other ingredients used by burfi producers
 
The data presented in Table 4 reveals that the statistical evaluation of ingredient usage demonstrated highly significant variation in sugar levels (crystalline Grade II) (χ² = 20.15, p<0.01), with a majority (70%) of producers preferring additions in the range of 15-20%, exceeding the recommended standard of 80 g/L. Kamble et al. (2015) similarly reported that 87.50% of burfi producers used crystalline sugar in the preparation of fig burfi. The stage of sugar addition was found to be a strong preference exists (χ² = 19.9, p<0.01), with most producers (80%) incorporating sugar at the boiling stage, reflecting a strong traditional preference. Sugar plays a crucial role beyond sweetness, contributing to bulk, lowering water activity and  enhancing the texture of traditional sweets (Chetana et al., 2010). Different studies have documented sugar addition at various stages in traditional sweet preparation, such as at the rabari stage for wood apple burfi (Sakate et al., 2004), at the pat formation stage for high-quality mango burfi (Kadam et al., 2009) and during boiling in Ujani basundi preparation (Gaikwad and Hembade, 2010). The use of flavoring was nearly universal (95%), with cardamom identified as the predominant choice, while variations in flavor quantity (< 10 g, 10–20 g, > 20 g per batch) were not statistically significant (χ² = 3.89, p>0.05). Additionally, none of the producers reported the use of preservatives or additives, a practice that preserves authenticity but likely reduces product shelf life. Collectively, these findings highlight pronounced traditional uniformity in sugar addition stage and flavoring practices, coupled with flexibility in sugar concentration and flavor quantity. A lack of awareness regarding these factors remains a key challenge for standardizing the process and maintaining consistent product quality (Chetana et al., 2010).


 
Method of production followed by burfi producers
 
The findings presented in Table 5 indicate that the findings indicate a strong reliance on traditional operational approaches in the preparation of Thikpurli burfi. A majority of producers (73%) prepared burfi in batches of 10–15 liters, which proved significant (χ² = 5.54, df = 1, p<0.05), highlighting efficiency-oriented scaling rooted in tradition.  Ramanna et al., (1983) also documented traditional burfi-making methods where 5 to 10 liters of cow’s milk were used per batch.  Similarly, Method M1 was overwhelmingly dominant (65%), with other methods rarely adopted, as illustrated in Table 6. Analysis confirmed this pattern as highly significant (χ² = 34.6, df = 5, p<0.01), suggesting that production choices are not uniform but strongly skewed towards M1 and culturally embedded rather than random.  During the production process, burfi makers have developed specific techniques, including adding sugar during the boiling stage, removing about 200 ml of milk from the karahi before sugar addition and  then reintroducing it before setting the burfi. The earlier researcher reported that traditional dairy product prepared in small batches using manual methods, which have very slow, labour intensive, results in quality variability, unhygienic and  short shelf-life of product (Anadani et al., 2020).





Yield, quality, package and storage of burfi
 
Table 7 indicates that the analysis of yield, packaging and  storage practices in Thikpurli burfi production underscores both uniformity and variability within traditional systems. A statistically significant preference (χ² = 18.0, p < 0.05) was observed for standardized piece weights of 36-40 g (66.67%), which aligns with consumer expectations of consistency in portion size and marketing efficiency (Khan et al., 2008). Yield variation across producers approached significance (χ² = 7.85, ≈ 0.05), with half reporting yields below 30%. This pattern suggests technological inefficiencies or variability in raw milk quality. In terms of quality.
Flavor: The burfi had a sweet, caramelized flavor, with some samples exhibiting a slightly burnt or cardamom taste.
Body and Texture: It was denser than conventional burfi, with a medium-granular texture, which is a defining feature.
Color and Appearance: The burfi had a brownish hue, likely due to sugar addition during milk boiling and excessive concentration. The surface appeared oily due to free fat content. Badola et al., (2023) reported that the distinctive sensory characteristics of khoa and its traditional dairy products are developed during processing, which enhances their uniqueness; however, their limited shelf life remains a significant challenge for the dairy industry. Storage duration practices were statistically non-significant (χ² = 5.20, p>0.05), indicating flexibility, though nearly half of the producer’s stored burfi for less than 10 days, reflecting its limited shelf life under room temperature. This outcome corresponds with the inherent perishability of khoa-based sweets (Sachdeva and Rajorhia, 1982). Packaging practices remained non-standardized, dominated by low-cost traditional materials such as butter paper and plastic bags. Aggarwal et al., (2018) also documented packaging also plays an important role in increasing the shelf life and enhancing their marketability of traditional dairy products.

Thikpurli burfi is celebrated for its unique caramelized flavor, appealing physical characteristics, body and texture, making it quite popular in its local region. There is significant potential for its market to expand beyond the Bhogawati area, provided that the quality, safety and  shelf life of the product are enhanced. The production of Thikpurli burfi operates as a small-scale industry, with notable variations in processing techniques and ingredients, including sugar, flavorings and milk. Each producer employs their own methods, such as adding sugar during the boiling stage and removing about 200 ml of milk from the karahi before incorporating the sugar, which is then added back before the burfi is set. To facilitate wider acceptance of this product outside the district, it is crucial to develop technologies that improve production methods and extend shelf life.

All authors declare that they have no conflicts of interest.