Does the syrup of Gajak, Til Patti or Chikki spoil again and again? Know the correct rule of Hard Crack stage. With the right temperature, water test and important tips, now perfect, crispy and tasty sweets will be made every time.
Gajak Patti Chasni Rule: In winter, Gajak, Til Patti and Peanut Chikki are made in every house, but a slight mistake spoils the entire sweet. Sometimes the syrup does not set, sometimes it becomes very hard, and sometimes it tastes bitter. Actually, the problem lies not in the recipe, but in not understanding the correct stage and temperature of the syrup. If you know this one golden rule, then Gajak, Patti and Chikki will be perfect every time.
The biggest reason for spoilage of sugar syrup
Often people cook jaggery or sugar on high flame or keep stirring the spoon repeatedly. Due to this the syrup either crystallizes or gets burnt. Right temperature and right stage is very important for the syrup of Gajak and Chikki.
The Golden Rule of Perfect Syrup
- Always cook the syrup till “hard crack stage”.
- This one rule makes Gajak, Patti and Chikki perfect.
Read this also- Making Til Gajak for the first time in Sankranti, these tips of grandmother will not make it hard!
How to identify hard crack stage?
- Add a drop of syrup to cold water
- If it hardens immediately and becomes like a string and breaks, then the syrup is ready.
- If it is sticky, the syrup is still raw.
- If it spreads in water, the syrup is overcooked.
- Correct way to make gajak, patti and chikki syrup
- First of all, add jaggery or sugar in the pan and melt it on medium flame.
- When the jaggery melts completely, add just 1-2 teaspoons of water so that the scum separates.
- Now keep the flame low and let the syrup cook without stirring it much.
- As soon as the syrup thickens and starts releasing bubbles, do the water test.
- As soon as the hard crack stage is reached, immediately turn off the gas and add roasted sesame seeds or peanuts.
Read this also- Be careful! Don’t eat too much peanuts, laddu-gajak in winters and increase your weight.
Do not make these mistakes while making sugar syrup
- Do not cook syrup on high flame
- Do not spoon again and again
- do not add too much water
- Do not give time to the syrup to cool down – spread it while it is still hot.
- If jaggery starts burning, do not use it.