Traditional Indian Sweet
Goma Engineering is a profound corporation providing assistance to set-up the perfect manufacturing plant for a seamless processing of traditional Indian sweets.
GOMA Engineering provides comprehensive solutions for the production of traditional Indian sweets, combining authentic taste preservation with modern automation and hygiene. Our systems are engineered to handle the preparation of a wide variety of milk-based and regionally diverse sweets—from Peda and Barfi to Rasgulla, Gulab Jamun, and Shrikhand—while improving production efficiency and meeting food safety standards.
Whether you’re setting up a small-scale mithai facility or expanding into industrial production, GOMA delivers complete support from concept to commissioning—including automation solutions like Filling and Cling Machine to streamline packaging and enhance shelf life.
Functionality:
1)Produces fresh chenna from milk through controlled curdling.
2) Designed with variable capacity for artisanal or industrial scale.
3) Built in SS304/SS316 for hygienic operation.
4) Automated control panel for temperature and process monitoring.
Benefits:
1) Enables consistent production of paneer/chenna.
2) Forms the base for sweets like Rasgulla, Sandesh, and Rasmalai.
3) Ensures higher yield with minimal manual intervention.
Functionality:
1)Produces set curd for shrikhand and dahi under controlled conditions.
2) Equipped with whey removal and blending systems.
3) Constructed with food-grade stainless steel.
4) Integrated controls for temperature, agitation, and filling operations.
Benefits:
1) Maintains authentic taste and smooth texture.
2) Ensures hygienic and contamination-free production.
3) Facilitates continuous, large-scale shrikhand and dahi processing.
Enables bulk production of rich, dense milk-based sweets with consistent quality.
Supports soft-textured chenna sweet production with precise processing control.
Facilitates uniform frying and syrup absorption for traditional fried sweets.
Ensures hygienic fermentation and smooth texture in cultured milk products.
Adaptable for various textures and cooking methods in traditional dry sweets.
Supports scalable production of authentic, seasonal, and local sweet varieties.
