The remaining stages are soft crack, hard crack & golden brown caramel ( last stage). I tested the sound by dropping it in the plate. This is used to make peanut chikkis/ kadalai mittai and pori urundai. When u pour syrup into the water & roll it, you should be able to make a ball and if you drop the ball, you’ll get a “tung” sound. It is called as thakkali padham in tamil. You can take and make a soft ball out of it. If rolled with fingers, syrup should form a small ball in the water itself. Pour a small amount of syrup in a plate of water. It is required for some burfis and boondi ladoo can also be made in this consistency. Pour little syrup in water, it can be gathered using ur fingers but you can t make a ball. Sugar crystallizes very soon in this stage. Here string becomes thicker and when tested, string is formed in 2, 3 places. cashew burfi ,boondi ladoo, mohanthal is made in this consistency. So sweets which require a sugar coated look need this consistency. Generally this syrup crystallizes very soon. ![]() TWO STRING CONSISTENCY Two strings are formed when tested between fingers. If it boils, it may quickly go the next stage and cheat you. Its always better to switch off the flame while you test the syrup in your fingers. Kaju katli, badam burfi, Thosha, badushah, mysore pak are made in this syrup. Also when you pour the syrup in a ladle, the last drop falls slowly and forms a small string. It wont dissolve immediately and when you try to gather the syrup, it will be dissolved. One more way to check the syrup is : pour the syrup in a small plate with water. Here a thin long string is formed up to 1- 2 inches when tested in between thumb and fore finger. In the below picture, hope you can see the string is cutting when I stretch it. Some people say sticky & half string consistencies are similar. This syrup is used for jangiri, jelabi, Kajas, gulgul. In this stage, when you test between ur thumb and fore finger, it strings & cuts off immediately. ![]() HALF – STRING CONSISTENCY Its always better to switch off the flame while you test the syrup in your fingers. When you slide the thumb over fore finger, it feels sticky. Here the sugar syrup becomes little thick.Take little syrup in a ladle and touch it with ur fore finger. For beginners, keep the flame low always. ![]() This stage is not required for any sweets. In this stage the syrup wont be sticky just shiny. After removing the scum, the syrup boils and gets a shine. The sugar dissolves completely, clears & it gets a shine. Similarly its always better to switch off the flame while you test the syrup in your fingers. Beginners, always keep the flame low while making sugar syrup else you may miss the right stage. Here I used 1 cup of sugar and 1/2 cup of water. Take the required amount of sugar in a bowl/kadai and add water to cover the sugar. Please keep in mind the time taken for the syrup to reach consistencies varies based on the vessel we use, flame and the amount of water we add to sugar. If it continues to boil, it may quickly go the next stage and cheat you. Its always better to switch off the flame while you test the syrup in your fingers.Over stirring will affect the correct consistency. After it started to boil, please do not stir or disturb. Again keep in low fire and start to boil for various consistencies.This step is optional if your sugar is of good quality. Finally strain the syrup using a strainer and discard the scum/ dirt. After few seconds, the scum floats on top. Once the sugar is dissolved completely & started boiling, add 1 tbsp of milk to remove the scum. ![]() Make sure there are no sugar crystals at the sides of the pan.
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