Chashni

Chashni or Chaashni (Pahlavi or Middle Persian: Chaashnig; Chaashnik, Persian Language: چاشنی) is a spice, sauce, or preparation that is added to food to impart a specific taste, to enhance the flavor, or to complement the dish. Some kinds of chaashni are used during cooking to add flavor or texture: saffron, barbecue sauce, teriyaki sauce, soy sauce, and pomegranate juice are examples. Chaashni is sometimes added prior to serving and is used to taste by the dish, for example, in a sandwich made with ketchup, mustard, mayonnaise, sriracha, or hot sauce.

Moreover, Chashni (Hindi: चाशनी, Urdu: چاشنی, Nepali: चास्नी) is the generic name in North Indian, Pakistani, Nepali and Afghan languages for a sugary syrup. The syrup is usually thin enough to allow some swirling, and can have several flavors incorporated in it, such as rose or saffron. Chashni or sugar syrup is used in many Indian sweets and desserts in varying viscosity such as one-thread, two-thread or three-thread consistency (1 tar-chasni, 2 tar-chasni or 3 tar-chasni). "Thread" refers to string that forms between the finder and thumb. Its preparation involves boiling of water with sugar and stirring till the desired consistency is reached. For foods in which chashni needs to be absorbed, a thinner consistency called single thread syrup is used. Sweets that need sugar to set use two thread syrup, which is obtained by boiling and stirring for a longer time. Three thread syrup is used in making Indian ground sugar. Popular Indian desserts which use chashni include gulab jamun, rasgulla, boondi ladoo, and mohanthal.