How to make Chasni for Indian Sweets?
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.
Two – string chasni recipes is – Kaju Katli.
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.
- 2 cup Sugar
- 1 cup Water
- 1 teaspoon Lemon Juice
- 1/2 teaspoon Eliachi Powder or 4-5 Cardamom pods (optional)
- 1/4 teaspoon Saffron strands (optional)
- 1/2-1 tablespoon Rose water (optional)
- 1 teaspoon Melon Seeds (magaz) (optional)
- As per the recipe measure sugar.
- In a pan, add sugar and...
- Water (as mentioned in the recipe).
- Add lemon juice. Lemon juice will prevent sugar from crystallizing.
- Bring it to a boil. Boil for 3-4 minutes on medium high. Keep a close watch on the syrup for its consistency.
- Remove and discard the impurities as they start to collect on top.
- Lower the heat, dip spoon in the syrup and take it out. Do not touch for the first few seconds, it will be very hot. Touch the syrup with your finger and if it coats your finger it means that it is about to reach it's first string consistency.
- To test - press your forefinger and thumb together. Start pulling them apart.
- 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.
- For a 2-string sugar consistency - boil for another 3-4 minutes on medium high heat.
- Lower the heat, dip spoon in the syrup and take it out. Do not touch for the first few seconds, it will be very hot. Take syrup in between your finger and thumb and press your forefinger and thumb together. Start pulling them apart.
- 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.
- Feel free to flavor your sugar syrup with cardamom pods, saffron and...
- Add some melon seeds too. Chashni is ready for use. Will be coming soon with three - string chasni pictures.
Dear Ruchi,
My kitchen is full of syrupy stuff but none is of the right consistency. Please help. Specifically, how many minutes do you cool the hot syrup before you check for threads?
Here’s what happened: I tried making 2-string chashni for besan burfi. I kept taking the syrup off the heat to prevent it from going to the next stage while I blew on a spoon dipped in the syrup, put it between my fingertips and checked for two strings. I got a pretty good one string, but the two strings didn’t appear, so I kept cooking the syrup further. I was left with slightly burnt fingertips and the syrup became so thick that sugar started crystallizing (stupid me, should have added water and restarted the process but I added the besan and there was a sweet disaster.)
Then, I read the post again and decided that since I “knew” how to get 1 string chashni, I will make besan boondi. Well this time, the one string didn’t appear. I knew from your post that it should appear in 3-4 minutes, so I kept adding 30 secs more, taking it off the heat and the string still did not appear. I finally added the boondi and guess water after a few minutes all spoons, plates etc that had drops of the syrup had a thick coating of crystallised sugar. I guess it had reached 3 string or beyond.
At this stage, I fear all the sugar in the world is mocking me and my “sweet” dreams are “strung” with failed mithais.
Please help!
Nidhi looks like you had an adventurous day in your kitchen. 🙂
Hope your fingers are better now. Checking string in between your fingers can be tricky at times. Be very careful, please.
The easiest method to check – take the sugar syrup on a spoon. It will coat the back of your spoon and when titled it should trickle down like a thick stream; right then blow air onto it and take the syrup in between your fingers. Press and pull apart. It will give you the right consistency. Hope this helps!
Hi Ruchi, thanks for the prompt reply. I actually had a gap of three days between my besan burfi and boondi cooking, but the syrup failed both days. It has been a week of sweet failures!
Tried boondi again today. This time I went by the syrup coating the spoon and it did, but I guess the syrup was too thin and the boondi became a soggy mess. Its shape was also not correct and some of it made a pakora like mass. I added water to the batter but didn’t help. I pounded the boondis thinking a motichur type laddu could be formed, so now I have a couple of soggy balls masquerading as laddoos. Sigh, i need to take a break from mithais…we have consumed our monthly sugar ration in one week itself thanks to my mithais!
I understand your situation.
Don’t give up. Give it a break and try afresh. 😊😊
You will get the exact string-consistency for sure, next time.
How long can I preserve the sugar syrup without keeping in refrigerator. I want to use it for making Shivani.
It depends on the weather. If it’s cold, sugar syrup can stay good for 2-3 days at room temperature.
Can i use brown sugar instead of white sugar?
Sure you can.
FYI, color of the sweet will differ because of the sugar you use.
Hi Ruchi,
What can I do in such cases when the mixture absorbs the whole chasni and become solid again. As it happened with me two times while I was preparing Kaju barfi and besan barfi. when I added chasni to them they totally soak it and become dry again and I was left with no option as the required amount of sugar goes into it and when I added a little hot water in the dry mixture they become too wet to set. Please suggest what should I do .
Your sugar crystallizes. To avoid this add a little acid (a teaspoon of lemon juice) to the sugar-water mixture. This will prevent crystallization.