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.
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.