Crystals were grown as a result of cooling supersaturated sugar solutions. In order to accelerate crystallization, confectioners later learnt to immerse small twigs in the solution for the crystals to grow on. The sugar solution was coloured with cochineal and indigo and scented with ambergris or flower essence. In India, misri is often uncoloured or tinged mildly with orange food colour. Misri is preferred over refined sugar by some. Misri can be powdered coarsely by pounding in a mortar with a pestle, or powdered finely in a mixer-grinder.