Place the soaked sugar vessel / pan /pot directly on stove and heat on medium low heat .
Once sugar dissolves, and starts to froth , add 2 tablespoon of milk and stir well.
When it froths and see scum on top of sugar solution , remove the vessel from stove and filter sugar syrup over a muslin cloth.
Now pour back the filtered sugar syrup into the same same pan and bring to boil on a medium low heat. When sugar syrup starts to bubble add another 2 tablespoon of milk and 1 tablespoon of curds .
Stir well , milk along with curds curdles and you can see frothy layer on top. Remove the vessel , off the stove and repeat the process ; filter the sugar solution .
Now into take a clean thick bottom pan( preferably with a long handle) , pour the filtered sugar solution.
Keep the heat on low temperature and continuously stir the sugar solution.
Sugar solution starts to froth , keep stirring until froth clears out and you should be able to see the clear solution.
If the froth is too much and doesn't clear even after stirring, take off the pan from the stove and stir well until you see the clear solution.
Now place back the pan on stove ( low heat) and continue to stir . Now you'll see cloud of froth and sugar solution turns from transparent to translucent.
It will reach a viscosity of castor oil , slightly thick. This is the perfect consistency you need.
Now pour the sugar solution into the prepared moulds ( acchu ) and clear out excess spillage of sugar solution with knife.
Within few seconds of pouring sugar syrup ,it turns white in color.
Wait for 5 minutes or more , remove the secured rubber bands and de-mould the sakkare acchu (sugar candies )