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Aalan ka Saag

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Home  ?  Recipes  ?  Condiments  ?  Syrups


Recipe By : Niru Gupta
Type: Condiments


  • Sugar
  • Water


  • The proper quantity of sugar for syrups in general is considered to be one kg (4 cups) to every 625ml (2 cups) of water.
  • In the preparation of syrup, employ as little heat as possible. The best plan is to pour the water, cold, over the sugar, and allow the two to lie together for a few hours in a covered vessel, occasionally stirring, to dissolve the sugar. It is very important that the sugar be dissolved before the mixture comes to

  • a boil , otherwise the sugar may crystalise at a later stage.

  • The different stages syrups are:

  • 1. Thin syrup Some taken up in a spoon pours out likeoil. This is good to store for mixing into cold drinks

  • 2. One thread consistency A drop cooled on the thumb,when pressed with the forefinger, gives a thread. Good for gulab jamuns like sweets that need soakingin syrup, without hardening.

  • 3. A Setting consistency When a thin skin appears on blowing the syrup. Good for jams, chutneys, etc.

  • 4. A Soft Ball consistency A drop dropped in a cup ofcold water, sets at once, into a soft mass. Good for`barfis', etc.

  • 5. A Hard Ball consistency A drop dropped in a cup of cold water, sets into a hard, crackling like consistency. Good for brittles, candies, etc.


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