As per the recipe measure sugar.

In a pan, add sugar and...

Water (as mentioned in the recipe).

Add lemon juice. Lemon juice will prevent sugar from crystallizing.

Bring it to a boil. Boil for 3-4 minutes on medium high. Keep a close watch on the syrup for its consistency.

Remove and discard the impurities as they start to collect on top.

Lower the heat, dip spoon in the syrup and take it out. Do not touch for the first few seconds, it will be very hot. Touch the syrup with your finger and if it coats your finger it means that it is about to reach it's first string consistency.

To test - press your forefinger and thumb together. Start pulling them apart.

If the thread or sugar string between your finger and thumb doesn't break after pulling apart, single thread or 1 string sugar syrup is ready. Take it off the flame and continue with the recipe.

For a 2-string sugar consistency - boil for another 3-4 minutes on medium high heat.

Lower the heat, dip spoon in the syrup and take it out. Do not touch for the first few seconds, it will be very hot. Take syrup in between your finger and thumb and press your forefinger and thumb together. Start pulling them apart.

If the thread or sugar string between your finger and thumb doesn't break after pulling apart and forms 2 strings as shown in the picture, 2 string sugar syrup is ready. Take it off the flame and continue with the recipe. At this point, sugar syrup dropped into cold water will form a soft, flexible ball. It is called the soft ball sugar stage.

Feel free to flavor your sugar syrup with cardamom pods, saffron and...

Add some melon seeds too. Chashni is ready for use. Will be coming soon with three - string chasni pictures.