The test Usually allpied to mark the end-point of boiling in the manufacture of jaggery consists in subjecting, from time to time towards the last stages in the process,small portions of the boiling mass to sudden cooling by pouring them into large bulk of cold water.At the stage when this supercooled portion assumes a sufficient degree of hardness as judged by the sound produced when struck against the sides of the pan.the boiling is sstopped.the pan removed from the furnace and the mass allowed to cool until sugns of the crystallisation of sucrose.or in other words.of the setting of jaggery,become visible.It is then gathered into a heap and transferred into moulds.
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Tamil Nadu Agricultural University
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Tamil Nadu, India.
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