Sugar syrup or ‘Chasni’ is used in a lot of Indian sweets and mithais. These syrups are different for each mithai. Some desserts use 1 ‘taar’ or 1 string/thread consistency while other uses 2 ‘taar’ or 2 string/thread consistency sugar syrup. Many people find these terms (1 taar or 2 taar) confusing and preparing a sugar syrup altogether a very tedious job. But believe me, with a little practice you will learn the difference between each chasni and can have homemade chasni in 8-12 minutes (depending on the consistency). Let’s get into how to make chasni for Indian Sweets? Measure and boil sugar + water as per recipe instructions. After boiling for 3-4 minutes, carefully take some syrup in between your fingers (read instructions carefully below) – If the thread or sugar string between your finger and thumb doesn’t break after pulling apart, single thread or 1 string sugar syrup is ready. Take it off the flame and continue with the recipe. One – string chasni recipes are – Angoori Gulab Jamun, Motichoor ladoos, Meethi Boondi, Boondi Ladoo, Kaju pista roll, Gujiya recipe, Kala gulab Jamnu (coming soon).
Boil for another 3-4 minutes. If the thread or sugar string between your finger and thumb doesn’t break after pulling apart and forms 2 strings as shown in the picture, 2 string sugar syrup is ready. Take it off the flame and continue with the recipe. At this point, sugar syrup dropped into cold water will form a soft, flexible ball. It is called the soft ball sugar stage.
As of now I have not published a recipe for 3 string consistency. But a three – string consistency is attained when three unbreakable threads are formed in between your fingers. At this point, sugar syrup dropped into cold water will form a hard ball. It is called the hard ball sugar stage. Will post the pictures soon. Sending this recipe to Sonal’s Holi Collective theme. Check out my friend’s blog for some awesome Holi recipes.
