Description
A high‑sucrose syrup is heated to the hard‑ball stage and then mechanically pulled to incorporate air and achieve a glossy, aerated texture.
Technical
During heating the sucrose solution reaches a concentration that allows controlled crystallization; the viscosity rises sharply at 160–170 °C. Mechanical pulling folds the syrup, trapping micro‑bubbles that reduce density and prevent excessive crystal growth. The process balances temperature, time, and cooling rate to maintain a smooth, caramel‑like consistency.
Science
Primary Reaction
Controlled crystallization of sucrose during heating to the hard‑ball stage
Sensory Profile
Aroma ()
sweetcaramelizedwarmbutterytoasty
Origin & History
Civilization
Mughal Empire
Era
Mughal period (16th–18th centuries)