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Two-thread consistency is when a two threads are formed (and do not break) when your forefinger and your thumb are pulled apart gently. This stage is also called the soft ball stage - when a drop of syrup of this consistency is dropped into a bowl of cold water, it forms a soft ball. I found this on indianfood.com
- cut 4 squares from a thin polythene sheet.
- Sift both flours together.
- Heat ghee in a heavy saucepan.
- Add flour mixture and roast on low till light golden.
- Keep aside to cool a little, stirring occasionally.
- Prepare syrup simultaneously.
- Make syrup out of sugar, water and milk.
- Bring syrup to 2 1/2 thread consistency.
- Pour at once into the flour mixture.
- Beat well with a large fork till the mixture forms threadlike flakes.
- Pour onto a greased surface or thali and roll to 1" thickness lightly.
- Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
- Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
- Store in airtight container.
Same recipe plastered all over the internet. Awful. Do not bother trying.
I kept searching for this recipe all over the internet but nobody has mentioned how cold should be the temperature of flour mixture? as last time tired it turned out to be a besan chakki instead of patisa... plz need some urgent help!
plz explain wat is 2 1/2 thread consistency !!!! i wud luv to make this ..