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A simple sugar syrup infused with cardamom and saffron, the heart of many beloved Indian sweets. This recipe explains how to achieve the perfect one-string consistency (ek taar) for desserts like Gulab Jamun or Jalebi.
Combine sugar and water in a medium saucepan over medium heat.
Bring the mixture to a boil, stirring continuously until the sugar has completely dissolved. This should take about 2-3 minutes.
Add the crushed cardamom pods and saffron strands to the syrup. Reduce the heat to low and let it simmer.
Simmer the syrup for 5-7 minutes, or until it reaches a 'one-string' consistency. To check, take a drop of syrup on a small plate, let it cool for a few seconds, then touch it with your index finger and press it against your thumb. When you gently pull them apart, a single thread or string should form.
Once the desired consistency is reached, stir in the lemon juice. This prevents the syrup from crystallizing. Turn off the heat.
Let the chashni cool slightly before using it in your favorite sweets. It will thicken a bit more as it cools.
A simple sugar syrup infused with cardamom and saffron, the heart of many beloved Indian sweets. This recipe explains how to achieve the perfect one-string consistency (ek taar) for desserts like Gulab Jamun or Jalebi.
This indian recipe takes 17 minutes to prepare and yields 8 servings. At 194.6 calories per serving with 0.03g of protein, it's a beginner-friendly recipe perfect for dessert.
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Replace white sugar with an equal amount of crumbled jaggery (gur). The process remains the same, but the syrup will have a deeper color and a more earthy flavor.
You can omit the saffron, which can be expensive. The syrup will still be flavorful from the cardamom.
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