The National Research Centre on Camel (NRCC) in Bikaner has officially expanded its menu by introducing a unique 'Rajbhog' flavored ice cream, crafted entirely from camel milk. This new addition is a direct result of requests and suggestions received from numerous tourists visiting the facility. While the center previously offered only vanilla flavored camel milk ice cream, the introduction of this new flavor aims to provide a more sophisticated and diverse taste experience for its visitors.
A Blend of Health and Gourmet Taste
Developed by the center’s Dairy Technology and Processing Unit, the Rajbhog variant is designed to harmonize nutrition with a rich flavor profile. To achieve this, scientists incorporated a variety of dried fruits, nuts, fruit extracts, and natural flavoring agents into the recipe. These high-quality additions elevate the texture and taste of the dessert, offering a distinctive and premium alternative to the traditional vanilla option that has long been a staple at the center.
Scientific Development and Testing
Scientist Mitul Kumar noted that the process of perfecting this new flavor spanned approximately four to five days. During this period, the team conducted multiple testing phases to ensure the consistency, quality, and overall flavor balance of the ice cream met their standards before it was finalized for public consumption. Each step was carefully monitored to guarantee that the final product was both safe and delicious.
A New Magnet for Tourism
The National Research Centre on Camel serves as a major destination for both domestic and international travelers, who often visit to enjoy camel safaris, explore the camel museum, and sample various camel milk products. Management believes that incorporating visitor suggestions into product development not only enhances the overall tourist experience but also boosts awareness regarding the nutritional benefits of camel milk products. Expectations are high that the Rajbhog ice cream will quickly become a favorite, serving as a standout example of how traditional dairy can be reimagined for modern tastes.
