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The demand for dairy products like Mawa (Khoya) and Paneer skyrockets during the Diwali festival for making sweets (mithai) and rich dishes. Unfortunately, this rush often leads to an increase in adulteration, with cheaper substitutes like starch, blotting paper, flour, and non-dairy fats being mixed into the products.

Ensuring the purity of these ingredients is crucial for health and the quality of your festive food. Here are five easy and practical ways to test for adulteration at home:

1. The Iodine Solution Test (Starch Adulteration)

This is the most reliable test for detecting starch (a common adulterant) in both Mawa and Paneer.

• Adulterant Detected: Starch (rice flour, potato, corn flour, etc.)
• Method:
  1. Take a small sample of Mawa or Paneer and put it in a bowl.
  2. Add a teaspoon of water and bring it to a boil, then let it cool.
  3. Once cooled, add two to three drops of an iodine solution (easily available at pharmacies).
• Result:
  • Pure: The sample color will remain light brown or slightly yellow.
  • Adulterated: If starch is present, the sample will immediately turn blue or black.

2. The Rub and Texture Test (For Mawa)

Pure mawa has a specific texture and feeling that is hard to replicate with adulterants.

• Adulterant Detected: Cheaper oils, starch, or flour.
• Method:
  1. Take a small piece of Mawa between your thumb and forefinger.
  2. Rub it vigorously for 5 to 10 seconds.
• Result:
  • Pure: The Mawa will slowly melt due to your body heat and leave a greasy residue (pure fat) on your fingers. It will not stick or crumble into small, gritty pieces.
  • Adulterated: If the mawa contains starch or cheap vegetable fats, it will either stick to your fingers, feel gritty, or break down quickly without leaving a smooth, oily residue.

3. The Taste and Smell Test (For Mawa)

Sensory testing can identify spoiled or chemically-treated Mawa.

• Adulterant Detected: Bitterness (due to chemicals), rancidity (old or spoiled product).
• Method:
  1. Taste a small piece of the Mawa.
  2. Check the overall smell.
• Result:
  • Pure: Mawa should have a sweet, rich, milky aroma and a pleasant, slightly caramelized taste.
  • Adulterated: If it tastes bitter or chalky, or if it gives off a slightly oily or sour smell, it is either spoiled or has been mixed with non-milk solids and chemicals.

4. The Consistency Test (For Paneer)

Adulterated paneer often contains non-dairy ingredients or excess chemicals to bind it, leading to incorrect texture when heated.

• Adulterant Detected: Vegetable oil, detergents, or low-quality binding agents.
• Method:
  1. Take a small cube of Paneer and drop it into hot water.
  2. Boil it for approximately 10 minutes.
  3. Once cool, press the Paneer gently.
• Result:
  • Pure: Pure Paneer will remain soft, pliable, and hold its shape even after boiling.
  • Adulterated: Paneer made with non-dairy solids or excessive chemicals will become hard and rubbery. If it is made with low-quality milk solids or acids, it may break or crumble easily when pressed.

5. The General Texture and Color Check (For Paneer)

Visual inspection can reveal chemical tampering and improper milk source.

• Adulterant Detected: Excessive whiteners, washing powder, or non-dairy substitutes.
• Method: Look closely at the paneer’s color, feel, and overall texture before buying.
• Result:
  • Pure: Paneer should be off-white to light creamy white in color. It should be relatively soft, spongy, and have a fresh, mild smell.
  • Adulterated: If the paneer is excessively white, it may contain chemical whiteners or a washing powder residue (often used to mask low-quality milk). If it feels very hard, excessively grainy, or sticky when you touch it, it is likely adulterated or made with poor ingredients.

By performing these quick home checks, you can enjoy a safer and more delicious Diwali celebration!