Temperature Guide for Indian Cooking

Temperatures for syrups, Gajak Katli Chikki, Idli batter, Dahi, Naan Dough, Khoya, Gulab Jamun Samosa Poori Naan Curry Tandoori

Indian cooking lacks a standard cooking temperature guide. This is to formulate a standard guide based on my experience. The goals are

1. Take the guesswork out of cooking.

2. Prevent overcooking

3. Cook for optimum texture and flavor.

4. Meet food safety criteria.

The actual temperatures may vary with the ingredients used and the recipe itself. The recommended temperature should be followed for a given task, the time will vary according to the size or amount.

Food Safety Produce, Dairy and Cooked Foods

Click here for Temperature Conversion Calculator Fahrenheit/Celsius

How to choose Kitchen Thermometers?

Syrup making temperature

Making Indian Desserts

Single Thread: 220º F - 222º F

Two Thread: 235º F - 240º F

Three thread: 250º F - 265º F

Sugar Melting point: 320º F

Nut Confections

Soft crack (Nut Chikki): 290º F

Fudge (Nut Gajak): 240º F

Taffy (Nut Ravri): 260º F

Cake (Nut Katli): 224º F

Manipulation (Pull Fold): 150° F

Fermentation

Guide for Idli Dosa batter

Ambient temperature for Idli Dosa batter fermentation: 86º F to 90º F

Making Dahi

Ambient temperature for making Dahi Yogurt: 115º F

Milk temperature to change protein structure for making Dahi: 190º F for about 2 minutes

Naan dough raising: 80º F to 84º F

Water temperature to activate dry yeast: 110º F

Making Khoya

Milk reduction temperature: 180º F

Deep Frying Temperatures

Deep Frying and Indian Cuisine

Gulab Jamun:230º F. Higher temperature will result in surface cracks.

Goal Guppa: 320º F. This permits moisture to escape making them crispy after they have puffed up.

Besan Paapri, Maida Paapri: 300º F. This permits moisture to escape to make them crispy.

Samosa: 275º F to 320º F. Higher temperature will form surface bubbles

Pakora: 350º F

Poori:350º F

Khasta Kachori: 275º F

Baking Temperatures

Tandoor: 650º F to 850º F.

Baking Naan: 450º F to 490º F

Dry-roasting Garam Masala spices: 220º F to 250º F, ten minutes.

Dry-roasting shelled whole Almonds: 300º F, twenty minutes.

Tandoor Emulation: 450º F to 490º F

Nominal Baking Temperature: 350º F

Curry Gravy Cooking Temperatures

Accepted standards for foods being cooked covered in fluids.

Simmering: 203º F to 210 °F

Poaching: 194º F to 201°F

Steeping: 185º F to 192°F

Food Safety to minimize microorganisms growth

Accepted Standards

Cooling down: 135ºF to 70ºF within two hours, 70ºF to 41ºF within four hours

Food storage: 41ºF

Re-heating temperature: 160ºF

Holding Temperature: 140ºF for four hours