Chashni

Sugar Syrup

VegetarianOrigin Pan-IndiaPrep 20–25 minutesMakes about 625ml / 21fl oz (2½ cups)

A clear, clarified sugar syrup used as a base for soaking traditional Indian sweets, providing clean sweetness with no crystallization.

Ingredients

600 g

sweetener

5 g1 teaspoon

dairy

5 g1 teaspoon

souring agent

Combine 600 g granulated sugar and 250 ml water in a heavy-based saucepan over low heat, stirring continuously until the sugar fully dissolves.
Increase the heat and bring the liquid to a rolling boil without stirring.
Mix 5.1 g milk with 5 ml (1 tsp) of water and pour it into the boiling syrup, then simmer for about 10 minutes as impurities gather at the surface.
Pour the syrup through a piece of muslin cloth to filter out the scum, taking care not to press or squeeze the fabric.
Wash the saucepan, return the strained liquid to the pan, and bring it back to a boil.
Stir in 5.1 g lime juice, then skim off any remaining froth with a slotted spoon.
Check the consistency by carefully dabbing a cooled drop of syrup between your thumb and index finger and parting them to observe the number of threads formed.

Granulated sugar

Jaggery
Use equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.

Milk

Whole milk
Use equal weight; provides the standard rich dairy fat and body expected in creamy Indian bases.
Single cream
Dilute 3 parts cream with 1 part water to match the weight; yields a richer, glossier gravy that resists curdling.
Plain yogurt
Whisk thoroughly and use equal weight; adds extra body and a mild pleasant acidity, best added off the heat.

Lime juice

Lemon juice
Use equal volume or weight; slightly sweeter and less pungent, but otherwise an imperceptible swap.
Dried mango powder
Use 25% of the weight; imparts dry, fruity sourness, best stirred in right at the end of cooking.
Tamarind extract
Use 50% of the weight; delivers pleasant fruity tang but turns pale sauces considerably darker.