With festival of Diwali approaches close by in India, people are floating in the markets to prepare for the festivities. A spike in the sale of sweets like Motichoor Laddoos, Kaju Katli, Soan Papdi is being observed with increase in preparation for festivals. Several cases of adulteration surfaced from several areas in the country with the increase in sale and demand.
To meet the rising demand of sweets, several vendors move to adulteration to increase the quantity and to reduce the manufacturing cost. Milk, ghee and dry fruits are among the most important ingredients required to prepare sweets. Palm Oil for ghee, Synthetic milk for condensed milk are used mostly as adulterant. Harmful materials like detergents, caustic soda and urea are also used by shopkeepers to increase the quantity at low cost.
Ways to find adulteration:
-Fresh and unadulterated cottage cheese feels soft when mashed with no grainy texture.
-The texture of desi ghee is similar to that of arbi, which is known as taro root in English
-Desi ghee does not solidify
-Real silver leaves dissolve on touching and Unadulterated paneer tastes slightly sweet
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