Sweet tooth? You may have eaten number of Indian sweets. Most of the sweetmeats would call for one primary ingredient to sweeten it up! Yes, the jaggery. The raw form of cane sugar’s sugar (before refinement)! Doesn’t that sound interesting (Indian interesting, I mean).To prepare an ethnic sweet, I always reach for it!

The preparation of various viscosity of jaggery syrup is the trick. As each and every dish you attempt will demand a particular consistency!  Well…it is in fact an art by itself. The variations may go like this…thin syrup to one string consistency or pearly strong syrup…wow, I named a few already. No, your super mart isn’t going to showcase you the jaggery syrup. But, you would come across something like this, Molasses syrup [on the other hand, a good substitute for my lazy friends. ]

Method

Add about 2-3 cups of water to every 250 grams of jaggery and dissolve it by heating. Then, run this through a sieve to filter out the impurities if any. Then, heat them again. Once its thick enough, remove from heat. To check the consistency…place a bowl of cold water next to you. Add the prepared jaggery syrup (about a 1/4 tsp) to the water. If it settles down as a pearl…its perfect! Now, store this in a refrigerator and use it wisely.