Perfect syrup cannot be made due to these mistakes
Be it for making gulab jamun or making laddus, Indian dishes are incomplete without sugar syrup. Even today people are unable to make perfect syrup because they keep repeating these mistakes while making the syrup.
Indian dishes and sweets are incomplete without sugar syrup. In India, syrup is made from two things: jaggery and sugar. People may find it easy to make sugar syrup, but let us tell you that it is very important to have the right consistency. Often people think that if the syrup is made with one wire then it is perfect, but let us tell you that having one wire is not enough to make the right syrup. Apart from this, people make these simple mistakes while making sugar syrup, due to which the syrup gets spoiled while making it. Therefore, if you are making sugar syrup, do not repeat these mistakes.
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Add too much water to syrup
The biggest mistake people make while making syrup is that they do not maintain the correct ratio of sugar and water. By adding more water to the sugar, the syrup is cooked for hours. Boiling the syrup by adding too much water causes the color of the syrup to become dark. Therefore, keep the ratio of water and sugar correct.
Not cleaning the syrup stuck on the sides of the pan
Many people do not clean the sugar or jaggery deposited on the sides of the pan, otherwise the sugar gets accumulated. This later mixes with the syrup and makes the syrup coarse. Therefore, with the help of syrup and spoon, continuously clean the sugar stuck on the sides
Do not stir the syrup
Many people have this habit of leaving sugar and water aside. Due to this the syrup may burn and will not dissolve quickly. To make the right syrup, keep stirring the syrup continuously with a spoon until it reaches the right consistency.
Boiling the syrup for a long time
The syrup should not be boiled for too long, as it spoils both the color and taste. Whenever you make sugar syrup, add less water to it and dissolve the sugar quickly, cook for a while and then turn off the flame. If the syrup is thickening quickly, add 3-4 spoons of water and heat it again. By heating without adding water, the syrup becomes more thick.
Choosing the right jaggery and sugar
To make syrup , use white granulated sugar and brown syrup making jaggery . Separate jaggery is available for making laddus, so pay attention while buying jaggery or sugar for making syrup in the market.
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