Mumbai-Masala: Smart Solutions: Sugar Syrup

How to make sugar syrup?

Raw syrup:

1) Mix 2 parts of sugar with 1 part of water.

2) Heat till sugar dissolves completely. Let it boil for a minute.

3) Before it turns sticky, turn the heat off. Syrup is ready.

One string consistency (Ek taari paak):

1) Dissolve 2 parts of sugar into 1 part of water.

2) Heat it on medium heat. Keep stirring.

3) When bubbles rise on top, turn the heat to low and simmer.

4) The syrup should be sticky at this point. Press one drop of syrup between your forefinger and thumb, and slowly move the fingers apart. What do you see?

5. Do you see one thin string/thread stretched between your fingers? If yes, immediately turn the heat off. Or heat the syrup till one string is achieved.

Sugar syrup of one string consistency is ready. Strain the syrup to remove the scum. Use it for burfis or ladoos or any other sweets as mentioned in the recipes.

Two string consistency (Don taari paak):

1) Take the exact proportion as described for one string consistency and once you get one string consistency, simmer.

2) After some time, the syrup becomes thicker and now do the same finger experiment as mentioned above. If two strings are seen, syrup is ready to use.

Do not heat more.

Thick Syrup (Pakka paak/Goliband paak):

Keep heating the syrup of two string consistency. When you drop some in a plate, it would turn instantly into a ball. That's it! The syrup is ready.