As Diwali is fast approaching, I wanted to make a detailed post on how to check the consistency of sugar syrup. I am getting readers’ queries on how to check the sugar syrup consistency. However, I have mentioned that in my Boondi ladoo and mysore pak post, I am explaining this 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 strings and three strings as i couldn’t bear the heat and got my fingers burnt for keeping it a long time in my hand and the camera in the 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 my own experience. I am sure it will be useful for beginners. Check out my full collection of Diwali sweets recipe
Further more if you boil it will form 2 thread consistency. This is used for sweet boondi and badusha. Further if you boil and if you take water in a cup of pour a little syrup in the water and if you gather this it will make a softball. It is called soft ball consistency. It is used for sakkarai adirasam. The next stage is hardball consistency. If you put the syrup in water it will gather a mass and if you hit it on a plate it will give “thung” sound. This is hardball consistency, which is generally used for Chikkis.
The next stage is caramel stage where the sugar turns slightly golden brown. We don’t use this for Indian sweets.
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