How To Make Chashni for Indian Sweets?

Sugar chashni or sugar syrup is used in many Indian sweets and desserts like kasaar, moon dal halwa or seera, moog dal burfi or chakki, etc in varying consistencies. It is an esssential ingredient for making sweet dishes in India.

In Indian sweet preparation syrup or chasni of one-, two- or thread consistency (or 1 tar- 2 tar- or 3 tar-chasni) ) are reffered to its different strengths which are used in making sweets. The thread technique is very effective to get the desired strength of the syrup for a particular sweet.

Preparation time of chasni

20 minute


  • 2 cups sugar
  • 2 cup water


  1. Mix the sugar and water in a thick-bottomed skillet. Boil it on a medium heat.
  2. Keep stirring with a spoon and remove any scum formed on the surface by a spoon.
  3. Testing the consistency

Consistency of the Chasni

When you pull your forefinger and thumb apart gently,

  1. If a single thread is formed and breaks immediately, then it is half-thread consistency chasni.
  2. If a single thread is formed and does not break, then it is one-thread consistency chasni.
  3. If two threads are formed and do not break, then it is two-thread consistency chasni. A drop of this syrup when dropped into cold water forms a soft ball.
  4. If three threads are formed and do not break, then it is three-thread consistency chasni. A drop of this syrup when dropped into cold water forms a soft ball.

Note that to increase the threads of the chashni, you need to continue boiling the syrup. When the desired consistency is reached, remove the skillet form the heat. If you want to decrease the thread of the chasni, then add a few teaspoons of cold water, say your chasni is already reached to 3 thread level and you want to have a 2 thresd chasni, then add 1-2 tsp cold water and then again test it.


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