HOMEMADE JAGGERY SYRUP I HOW TO MAKE JAGGERY SYRUP I DIY I BASICS OF KITCHEN

Hi friends, coming to the “Basics of Kitchen” segment. Today’s post will be very useful to make sweets/desserts and saves your time. Jaggery syrup is more important in South Indian cooking, especially every Tamilian use to have the jaggery in many recipes like Thinai, Varagu, Wheat rava payasam, sweet pongal and many others.

Usually, jaggery will be available in two type on is called achu vellam (Mold shape) and one is called manda vellam (Ball shape). Which usually have some impurities and we could not use as it is, because it will affect our health too. I suggest using the jaggery as syrup form. Every time we cannot do the syrup while making in urgency, so we can make the syrup ready and store it in air-tight container and you can use it any time for the recipe calls jaggery/jaggery syrup.

Category	Homemade/DIY/Basics
Regional	Indian
Preparation Time	10 Minutes
Cooking Time	10   Minutes
Yields	1 1/4 Cup

Source – My Mom

INGREDIENTS

Jaggery – 1 Cup packed 

Water – 5-6 Tbsp 

METHOD

• Break the jaggery into small pieces using mortar and pestle which will ease to dissolve quickly.
• Now add the water to the jaggery and keep it on low flame.
• Stir it continuously, else it starts burn and allow boiling for 1-2 minutes till the syrup frothy, the consistency looks like honey.
• Switch off the flame and immediately strain the syrup through coffee strainer into other bowl.

• At this stage, the syrup will be in thick consistency, if you leave it to cool it becomes hard like candy stage.
• You can use the syrup for immediate cooking or you can add little more water to get flowing consistency and heat it again till frothy.
• Cool it completely and store it in air-tight container.
• Store it in refrigeration for 2-3 weeks. 

HANDY JAGGERY SYRUP IS READY!!!