Jaggery syrup can be easily made at home and stocked up for using in kids recipes and Indian desserts like kheer, payasam, halwa and many more! Jaggery syrup can also be added to milk to use with oats or cornflakes or in making different kinds of porridge. My son even enjoys it simply with hot chapatti roll or over his pancakes – and since it’s homemade, I have no complaints!
Homemade Jaggery Syrup Recipe
Ingredients:
- 1 cup grated or crushed Jaggery
- ¾ cup water
Method:
1. Add 1 cup grated or crushed jaggery to a sauce pan with ¾ cup water.
2. Heat on a low heat until the jaggery completely melts. Stir well.
3. Filter the jaggery syrup with a strainer to remove impurities.
4. Boil it on a low to medium heat until the jaggery syrup turns thick and sticky. Keep stirring to ensure the syrup does not catch the bottom.
5. To check if it’s done, you can check if the syrup lightly coats the back of the spoon. Turn off the flame once this stage is attained.
6. Cool and store the jaggery syrup in a clean, dry glass jar until use.
If you can check the string consistency, the syrup should be cooked until it passes the one string consistency. The syrup thickens on cooling. This jaggery syrup can be stored up to 3 months or more on refrigeration – provided it lasts until then!
- 1 cup grated or crushed Jaggery
- ¾ cup water
- Add 1 cup grated or crushed jaggery to a sauce pan with ¾ cup water.
- Heat on a low heat until the jaggery completely melts. Stir well.
- Filter the jaggery syrup with a strainer to remove impurities.
- Boil it on a low to medium heat until the jaggery syrup turns thick and sticky. Keep stirring to ensure the syrup does not catch the bottom.
- To check if it's done, you can check if the syrup lightly coats the back of the spoon. Turn off the flame once this stage is attained.
- Cool and store the jaggery syrup in a clean, dry glass jar until use.