How To Make Chashni for Indian Sweets?




Popular Health Articles

Blood Pressure Chart Triglycerides Levels Home Remedies For Acne Home Remedies For Hair Fall Bleeding Gums Treatment Tooth Ache Remedy Abdominal Exercises Metabolism Boosters Weight Gain Diet

Popular Food Articles

Anti Aging Foods Protein Rich Foods Calcium Rich Foods Iron Rich Foods Potassium Rich Foods Soluble Fiber Foods Antioxidant Foods Junk Food Pictures Food Poisoning Cure Fat Free Recipes Oil Free Snacks

Sugar chashni or sugar syrup is used in many Indian sweets and desserts like kasaar, moon dal halwa or seera, moog dal burfi or chakki, etc in varying consistencies. It is an esssential ingredient for making sweet dishes in India.

In Indian sweet preparation syrup or chasni of one-, two- or thread consistency (or 1 tar- 2 tar- or 3 tar-chasni) ) are reffered to its different strengths which are used in making sweets. The thread technique is very effective to get the desired strength of the syrup for a particular sweet.

Preparation time of chasni

20 minute

Ingredients

  • 2 cups sugar
  • 2 cup water

Directions

  1. Mix the sugar and water in a thick-bottomed skillet. Boil it on a medium heat.
  2. Keep stirring with a spoon and remove any scum formed on the surface by a spoon.
  3. Testing the consistency
    Keep stirring and test the chasni for its consistency. To do this take out the spoon and put a drop in a plate. When the drop slightly cools down, touch it with your forefinger. Now touch your thumb and forefinger together and pull apart gently. Confirm the consistency as following.



Consistency of the Chasni

When you pull your forefinger and thumb apart gently,

  1. If a single thread is formed and breaks immediately, then it is half-thread consistency chasni.
  2. If a single thread is formed and does not break, then it is one-thread consistency chasni.
  3. If two threads are formed and do not break, then it is two-thread consistency chasni. A drop of this syrup when dropped into cold water forms a soft ball.
  4. If three threads are formed and do not break, then it is three-thread consistency chasni. A drop of this syrup when dropped into cold water forms a soft ball.

Note that to increase the threads of the chashni, you need to continue boiling the syrup. When the desired consistency is reached, remove the skillet form the heat. If you want to decrease the thread of the chasni, then add a few teaspoons of cold water, say your chasni is already reached to 3 thread level and you want to have a 2 thresd chasni, then add 1-2 tsp cold water and then again test it.

Healthy dessert recipes | How to make chasni | Khoya or Mawa recipe| Nutrition facts of Milk | Ras Malai recipe | Rasgulla recipe | Milk Burfi | Almond burfi recipe | Khajoor burfi | Kaju Katli recipe | Shrikhand recipe | Kheer Recipe | Gulab Jamun recipe | Carrot halwa recipe | Sooji halwa recipe| Moon dal halwa recipe| Kasaar Aata Gud Burfi | Besan ladoo recipe | Calories in Rasgulla | Calories in Gulab Jamun




Search Site & Web


 Email This Page

Bookmarks : Share
Add This Page To



  Font Size

Decrease Increase
About Us / Contact   Disclaimer & Privacy Policy
Copyright © 2005 www.FatFreeKitchen.com, All rights reserved. The recipes and other information given on this Web Site are for personal use only. No part of this web site including text, pictures or web site design may be reproduced in any form by any means without prior written authorization.

Make chashni of different consistencies for Indian desserts.