Fortification of Traditional Indian Dairy Sweets with Pearl Millet and Jaggery: A Comprehensive Review

Abstract

Indian dairy products represent a vital component of the country's culinary heritage and nutritional practices. However, the growing prevalence of lifestyle disorders and increasing consumer demand for functional, clean-label foods have encouraged the integration of nutrient-dense ingredients into these products. This review focuses on the incorporation of pearl millet (Pennisetum glaucum) and jaggery, both recognized for their high nutritional value and health benefits, into conventional milk-based sweets such as Kalakand, Peda, burfi, Shrikhand, and kheer. Pearl millet is rich in protein, dietary fibre, and essential micronutrients such as iron, zinc, and magnesium, while jaggery serves as a natural, mineral-rich alternative to refined sugar. Studies demonstrate that fortifying traditional dairy products with these ingredients improves their nutritional profile, sensory attributes, and therapeutic potential. Additionally, product innovations using various processing methods such as malting, popping, and blending have shown promise in enhancing acceptability and shelf life. This review also highlights current limitations in formulation and processing while identifying potential pathways for future research and product development. Priority should be given to standardizing processing methods, optimizing formulations for specific health conditions and conducting clinical trials to validate the health benefits of these fortified dairy products. Integrating pearl millet and jaggery into traditional dairy products offers a promising approach to address micronutrient deficiencies, support sustainable agriculture and meet the growing consumer demand for functional, clean-label foods.