Sugar Syrup Consistency for Indian Sweets and Desserts

Sometimes, well most of the time I have a difficult time getting the right consistency for sugar syrup when making Indian sweets. I used to fail so often that I decided to get a sugar thermometer. I also a found a website that showed the different sugar syrup stages in Indian desserts with the equivalent temperature in Fahrenheit. I have not failed after using this table.

Temperature Sugar  Density Candy Making Stage Tar Stage  Application 212º F 0% Water boiling point 220º F - 222º F 70% Pearl Single Thread Absorption 235º F - 240º F 85% Softball Two thread Fudge, Gajak 242º F - 248º F 87% Firm ball 250º F - 268º F 92% Hard ball Three thread Icing  270º F - 290º F 95% Soft Crack Brittle, Chikki 300º F - 310º F 99% Hard Crack 320º F 100% Melting point Caramelize 350º F 100% Burnt