Скачать или смотреть આ રીતે ચાસણી અને તેના દરેક તાર

આ રીતે ચાસણી અને તેના દરેક તાર શીખી લો એટલે દરેક મીઠાઈ પરફેક્ટ જ બને | Chasni & Bura Suger tips
Friends, today I am sharing method for making perfect Chashni (sugar syrup) and Buru Khand (Boora/Tagar) from sugar—essential for delicious Indian sweets (mithai)! In today’s video, I demonstrate step-by-step how to prepare various types of Chashni, from thin to Half String to 1-string to 2-string consistency, as well as how to make Buru Khand at home. Whether you’re a beginner or an experienced cook, this guide will help you get your mithai just right every time!

✨ What you’ll learn in this video:
• How to make Thin, Half String, 1-string, 2-string (Thin, Half Tar, ek taar, do taar,) Chashni
• The science and tips for perfect sugar syrup every time
• How to make Buru Khand (Boora/Tagar) easily from sugar
• Exact uses of each type of Chashni for different Indian sweets

🫘 Which Chashni for Which Mithai?
• Thin Chashni: Ideal for Bangal Mithai such as Rasgulla, Sandesh, Cham Cham etc.
• 1-string (Ek Taar) Chashni: Ideal for Gulab Jamun, Motichoor Ladoo, Boondi Ladoo, Angoori Gulab Jamun, Gujiya, Kaju Pista Roll. This thin syrup is perfect for sweets that need to absorb syrup
• 1.5 string (One and Half Taar) Chashni: Used for Barfi, Mohanthal, Mysore Pak, sometimes for Soan Papdi. This thicker syrup helps sweets set into shape and is known as the soft-ball stage.
• 2-string (Two Taar) Chashni / Hard-ball stage: Best for crunchy sweets like Mathdi, Thor, Chikki, certain dry fruit brittles, and Imarti. This is a thick, hard syrup for sweets that need to set firm and hold their shape.

🍬 What is Buru Khand or Tagar?
Buru Khand (also known as Tagar or Boora) is a fine sugar powder made by crystallizing sugar with very little water. It is commonly used in Ladoo and Peda to add a melt-in-the-mouth texture and enhance taste.
#Chashni #IndianSweets #Mithai #SugarSyrup #BuruKhand #Boora #Tagar #Recipe #Homemade #DiwaliSweets

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