Chashni Sugar Syrup – How to make Chasni or Suger Syrup for Indian Sweets

Chashni Sugar Syrup – How to make Chasni or Suger Syrup for Indian Sweets

Sugar syrup is used in almost all of the indian sweet recipes. These form an important part of the sweet recipes. Many people think that it is a tedious task to prepare sugar syrup at home, but not anymore. You can now make chasni for all sweet delicacies anytime and satisfy your sweet cravings. You just need to check the consistency desired for particular recipe.

Here is a step by step recipe with pictures to make Chasni. One-thread consistency sugar syrup is used to make gulab jamun, jalebi, imarti, sweet boondi or any other sweet which absorbs the syrup.
Two-thread consistency sugar syrup is used to coat gujiyas, mathris, shakarpara or any other sweet which needs to be coated with syrup. Enjoy.

Directions

Making:

Place a pan on flame and put the sugar in it along with 1 cup of water. Let it simmer until the sugar dissolves completely. Keep stirring in between.

Sugar syrup

Once the sugar gets dissolved, add milk in it to remove the impurities of sugar. Stir the syrup in-between.

Sugar syrup

As the froth appears on the surface of the sugar syrup, take it out in a bowl with the help of a spatula. After removing the froth, sugar syrup will become very clean.

Sugar syrup

To check the consistency of sugar syrup, take few drops of syrup on a plate and let it cool down. Later, stick it between the forefinger and thumb and if a small thread forms between them that means sugar syrup of one-thread consistency is ready. Make sure that the thread appears is small, if it becomes long after separating the fingers then it will not be one-thread consistency syrup.

Sugar syrup

To make two-consistency sugar syrup, proportion of the ingredients will be same but the syrup has to be cooked for few more minutes. So, let the one-thread consistency sugar syrup cook for few more minutes.

Sugar syrup
Similarly check its consistency, take few drops of syrup on a plate and let it cool down. Later, stick it between the forefinger and thumb then there will be formation of comparatively two long threads between them that means sugar syrup of two-thread consistency is ready.

Sugar syrup
To make three-thread consistency sugar syrup, further cook the syrup for 3 to 4 minutes then check its consistency. To check, again take few drops of syrup on a plate. The drops will become more stable and thick. After it cools down, stick it between the forefinger and thumb then there will be formation of stable long thread between them. Syrup will starts freezing quickly that means sugar syrup of three-thread consistency is ready.

Sugar syrup
Transfer the three-thread consistency sugar syrup in a bowl. If you will leave it as it is then it will solidify and you have to break that but if you will keep stirring it with a spatula until it freezes completely then it will become boora.
Serving:
One-thread consistency sugar syrup is used to make gulab jamun, jalebi, amarti, sweet boondi or any other sweet which absorbs the syrup.
.
Two-thread consistency sugar syrup is used to coat gujiyas, mathris, shakarpara or any other sweet which needs to be coated with syrup.
Suggestion: 

  • If you are going to make one-thread consistency sugar syrup but the syrup gets cooked for longer duration and became two-thread consistency sugar syrup then add 1 to 2 tbsp of water in the syrup and cook it slightly. This way you can reduce the consistency of the sugar syrup.

Chashni Sugar Syrup - How to make Chasni or Suger Syrup for Indian Sweets
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Sugar – 2 cups
  • Milk - ¼ cup
Instructions
  1. Place a pan on flame and put the sugar in it along with 1 cup of water. Let it simmer until the sugar dissolves completely. Keep stirring in between.
  2. Once the sugar gets dissolved, add milk in it to remove the impurities of sugar. Stir the syrup in-between.
  3. As the froth appears on the surface of the sugar syrup, take it out in a bowl with the help of a spatula. After removing the froth, sugar syrup will become very clean.
  4. To check the consistency of sugar syrup, take few drops of syrup on a plate and let it cool down. Later, stick it between the forefinger and thumb and if a small thread forms between them that means sugar syrup of one-thread consistency is ready. Make sure that the thread appears is small, if it becomes long after separating the fingers then it will not be one-thread consistency syrup.
  5. To make two-consistency sugar syrup, proportion of the ingredients will be same but the syrup has to be cooked for few more minutes. So, let the one-thread consistency sugar syrup cook for few more minutes.
  6. Similarly check its consistency, take few drops of syrup on a plate and let it cool down. Later, stick it between the forefinger and thumb then there will be formation of comparatively two long threads between them that means sugar syrup of two-thread consistency is ready.
  7. To make three-thread consistency sugar syrup, further cook the syrup for 3 to 4 minutes then check its consistency. To check, again take few drops of syrup on a plate. The drops will become more stable and thick. After it cools down, stick it between the forefinger and thumb then there will be formation of stable long thread between them. Syrup will starts freezing quickly that means sugar syrup of three-thread consistency is ready.
  8. Transfer the three-thread consistency sugar syrup in a bowl. If you will leave it as it is then it will solidify and you have to break that but if you will keep stirring it with a spatula until it freezes completely then it will become boora.
  9. One-thread consistency sugar syrup is used to make gulab jamun, jalebi, amarti, sweet boondi or any other sweet which absorbs the syrup.
  10. Two-thread consistency sugar syrup is used to coat gujiyas, mathris, shakarpara or any other sweet which needs to be coated with syrup.

 

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