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Friday, December 5, 2003

SUGAR SYRUP FOR SWEETS (CHAACHNI)

SUGAR SYRUP FOR SWEETS (CHAACHNI)
To make Sugar Syrup for sweets also known as “Chaachni “ in the north and “Paahu” in the South.
Take sugar and water in equal measures i.e 1:1 ratio in a deep saucepan. Bring to boil, stirring occasionally. Keep checking, once the first thread forms, it proceeds to thicken to the next stages very quickly.

What is the thread test?

Following is the thread test (tar) to check required consistency of syrup (chaachni)

  • 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, gulab jamoon, Rasgulla(Rosogolla) boondi, jalebi, imarti, etc.
  • Boil some more and when 1 thread (ek tar) forms, it is used in soaking sweets like malpua.
  • On further boiling 2 threads (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 recrystallize.
  • 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 badusha (balushahi), shankarpakle(sweet maida biscuits), etc. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled.

Tips:

  • Make the sugar syrup simultaneously while 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 demands.
  • When the mixture comes to a boil, add 1 tbsp milk, A thick scum is formed on the surface of syrup, it is time to strain.
  • Always use a metal strainer or moist cloth to strain the hot syrup, never use plastic.

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