MUMBAI, India, Sept. 7 -- Intellectual Property India has published a patent application (202611083956 A) filed by Uttaranchal University on July 08, 2026, for A Composition Of Nutrient-Dense Makhana Katli With Natural Ingredients And Method Thereof.
Inventors include Himanshu Saxena; Shivani Singh; Aakhya Chauhan; Ritu Saini; Radhika Tripathi; Atreyi Pramanik; Pardeep Yadav; and Saurabh Kumar Jha.
The application for the patent was published on September 04, 2026, under issue no. 36/2026.
Abstract: The present invention discloses a nutrient-dense confectionery composition and a method for preparing a healthy alternative to traditional Indian sweets without using synthetic preservatives, chemical colorants, or artificial stabilizers. The composition comprises essential natural ingredients including lotus seeds (Makhana), chironji seeds, raisins, grated dry coconut, melon seeds, sugar, and ghee blended in specified proportions. The manufacturing method comprises the essential steps of roasting the lotus seeds in ghee followed by coarse size reduction; individually roasting the dry fruits in ghee to lower moisture content and enhance shelf stability; preparing a sugar syrup of two-thread consistency (do taar ki chashni) to act as a natural high-viscosity binding agent; and thoroughly blending the ingredients under a regulated temperature environment to achieve a uniform mass, which is subsequently poured, tapped, cooled, and cut into standard pieces. The resulting clean-label confection provides a balanced macronutrient and micronutrient matrix rich in proteins, essential minerals, and antioxidants with an optimized moisture content of approximately 0.1%.
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