Indian Kitchen BasicsSugar syrup for indian sweets | indian kitchen basics

Sugar syrup for indian sweets | indian kitchen basics

As diwali is fast approaching, i wanted to post the make a detailed post on how to check the sugar syrup consistency. I am getting queries from  readers as how to check the sugar syrup consistency. Though i have mentioned that in my Boondi ladoo and mysore pak post, i am explained here again. I tried my best to explain and still you have any queries feel free to mail me or leave your comments. I couldn’t take pictures for 2 string and three string as i couldn’t bear the heat and got my fingers burnt for keeping it long time in my hand and camera in other hand. Let me explain today how to make sugar syrup or chasni for various sweets . I have given information to the best of my knowledge, which i gathered from my mom , my athai and also from my own experience too . I am sure it will be useful for beginners.


Sugar syrup

  Preparation Time : 5 mins | Cooking Time : 8-15 Mins |  

     Sugar   1/3 cup
     Water   1/3 cup
     Milk  2 tblp


  • Put sugar and water in a pan and allow this to boil.
  • Stir it once and leave it undisturbed. Do not stir.
  • After the sugar dissolves add milk to the sugar syrup. The impurities if any in the sugar will start floating on the top. Take this out with a help of a perforated ladle. I skipped this step as my sugar was clean .
sugar-water sugar-boil
  • Boil this again. After few minutes, if you take the syrup in a ladle and touch with your hands it will be sticky. This is we call “pisu pisupu padham” in tamil. This syrup is used for Gulab jamun.
  • If you further boil the syrup for few more minutes in low flame, and take the syrup in your hands and test it it will for  half string, that is, it will form a string but will immediately break, if you pull and forefinger and thumb gently apart.It is called half string consistency.
  • The next stage is one string consistency. If you boil few more minutes after the half thread consistency, one string will be formed.
  • When you touch the syrup with your forefinger and rub between thumb, if you gently pull your fingers apart, one string will be formed and it will be firm. This is one string consistency. This is used for boondi ladoo, jalebi and mysore pak.
half-string one-string-syrup
  • Further more if you boil it will form 2 thread consistency. This is used for sweet boondi and badusha.
  • Further more if you boil and if you take water in a cup of pour little syrup in the water and if you gather this it will make a soft ball. It is called soft ball consistency.
  • It is  used for sakkarai adirasam.
  • Next stage is hard ball consistency. If you put the syrup in water it will gather a mass and if u hit it on a plate it will give “thung” sound. This is hard ball consistency, which is generally used for Chikkis.
hard-ball hard-ball
  • The next stage is caramel stage where the sugar turns slightly golden brown. We don’t use this for Indian sweets.
Stay tuned for more Indian sweets coming up for this diwali.

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