Rice - ½ cup
urad dhaal - ¼ cup
chana dhaal - ¼ cup
thoor dhaal - ¼ cup
yellow moong dhaal - ¼ cup
Soak everything in water over night. Grind with little
urad dhaal -
chana dhaal -
red chillis -
Following is the thread test (tar) to check required
consistency of syrup (chashni). If no thread is formed,
but there is stickiness in the syrup when tested,
then it is 3/4 tar (thread). This consistency is generally
used in dipping sweets like, gulabjamoon, boondi,
jalebi, imarti, etc. Boil some more and when 1 tar
forms, it is used in soaking pancake pancakes like
malpua. On further boiling two tars are obtained and
this is used in sweets like burfis, mohanthal, etc.
At this stage a drop of syrup dropped on a plate will
form a soft ball when cooled. After this stage do
no stir briskly and continuously or the sugar will
recrystallise. Still further boiling will form 2 1/2
to 3 tars and this syrup is used to get a white coating
of sugar on sweets like balushahi, surti ghari, etc.
At this stage when the syrup is dropped in a plate
it will form a hard ball when cooled. Following are
the steps shown to make sugar syrup (chashni) in the
a.Take sugar and water in the ratio of 2 : 1 1/2
unless other wise mentioned.
b.Put both in a deep saucepan to boil, stirring occasionally.
c.When the mixture comes to a boil, add 1/2 cup milk.
d.When a thick scum is formed on the surface of syrup,
it is time to strain.
e.Always use a metal strainer or moist cloth to strain
the hot syrup, never plastic.
f.Put back to boil, checking the consistency required
g.Check frequently, because once the first thread
forms, it proceeds to thicken to the next stages very
h.Use as required in the recipe. Make syrup side by
side of making the recipe, reheating the syrup too
many times will alter the texture of the resulting
sweet dish. To save time, prepare the syrup on a second
burner, while making the rest of the recipe. This
will avoid excess wastage of time and unnecessary
cooling off, of the fried flours, etc. as the recipe