Palm candy (Tal mishri) is prepared from Neera, the nector of toddy palm or Asian palmyara palm (Borassus flabellifer) and sugar. The ingredients used for processing of candy were sugar, Palmyra jaggery, water and nucleation aid showing a specific role. The standardized sample temperature was varying from 100 to 107ºC and corresponding TSS was from 68±0.5 to 71± 0.5 ºB, amount of nucleation aid 0.1, 0.2 and 0.3g of 05, 1.0, 1.5 and 2.0 mm size is incorporated in prepared supersaturated solution for incubation time is 1 to 7 days to increase the crystal size and crystal yield. The nucleation aid 0.1 g of 1.5mm size was found best on the basis of crystal yield and crystal size. For Nucleation aid optimum combination of 300C incubation temperature with 4 days of crystallization gave high yield of 41.10%. During all the experiments the boiling conditions and time were maintained same.