NineFoods technique guide · Mithai
Sugar Syrup Stages for Mithai (One String, Two String and More)
Watch the string. Test often. Stop a little early.
Written by Farwa ZeeshanRecipe developer, NineFoodsMost mithai depends on chashni, sugar syrup cooked to a precise stage. Gulab jamun needs a light syrup they can soak up, while barfi and ladoo need a thick string that sets. This guide explains each stage, the finger test, the matching temperature and which sweet uses which.
5Stages
105 to 115 CMain range
Finger testNo thermometer
The syrup stages
Tap a stage to see what it is used for
From thin syrup to soft ball.
Test
How to do the finger test
- Take a drop of syrup on a spoon and let it cool 5 seconds.
- Press it between thumb and finger and pull apart.
- Count the threads that form.
- Test every 30 seconds once the syrup thickens; it moves fast.
Ratios
Sugar and water ratios
| Sweet | Sugar : water | Stage |
|---|---|---|
| Gulab jamun | 1 : 1 | Sticky |
| Jalebi | 1 : 0.5 | Half string |
| Ras malai, rasgulla | 1 : 4 | Thin, boiling |
| Barfi | 1 : 0.5 | Two string |
| Baklava, basbousa | 1 : 0.6 | Light, cooled |
Fixes
Syrup problems
- Crystallised: add a squeeze of lemon while boiling.
- Too thick: add hot water a spoon at a time.
- Too thin: boil 1 more minute and test again.
- Dark syrup: heat too high; it is caramelising.
Keep cooking
Related recipes and guides
Quick answers
Sugar Syrup Stages for Mithai FAQ
What is one string syrup?
Syrup that forms one thread when pulled between fingers, about 107 C.
Which syrup for gulab jamun?
A light, sticky syrup with no string.
Why did my syrup crystallise?
Stirring or no acid; add lemon juice.
Do I need a thermometer?
No, the finger test works well.