Making Chashni or Sugar Syrup

Sugar syrup or shashni is used in many Indian sweets and desserts like kasaar, moon dal halwa or seera, etc in varying consistencies. It is an esssential ingredient of making sweet dishes in India.

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

Preparation time: 20 minute
Ingredients:

• 2 cups sugar
• 2 cup water

Preparation

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 testing 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.