Method:

1. Powder jaggery….I used my hand mortar and pestle for this.Measure 1 cup and transfer it to a mixing bowl.Add water to it.
   
2. Mash it up well, I used my potato masher for this.Heat it up to melt it and boil for 2mins in medium flame until frothy.This is done for the jaggery to melt completely.Switch off.
   
3. Then strain to remove impurities.Then heat it up again and keep stirring for few mins until you get a slightly sticky consistency little runny more of pouring consistency with a slight stickiness.This stage is required for storing purpose as this  is the first basic stage so this can be used for any recipe that calls for jaggery syrup.Only this stage of syrup can be stored the steps followed by this should be made at that instant for each recipe.
   

Jaggery Consistency Check:
When it starts to turn sticky(pisuku patham) If you heat the syrup for few more mins…then a single string consistency will be formed : If you take a drop between your thumb and index finger you can see a single string forming as shown in the 1st thumbnail below.

If you heat further more you will get soft ball consistency :  Keep a separate plate ready filled with little water.Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve as shown below. It should form a nonsticky soft ball(uruttu padham) when you roll it with your fingers  as shown in the 3rd thumbnail…when you press it with your fingers it will be very soft.

Further heating results in hard ball consistency when you roll the balls the ball will hold toight as shown below.When you drop it on a silver vessel you can hear the ‘tang’ sound.

My Notes:

• The color of the syrup depends on the jaggery variety you use. You have urundai vellam which is yellow in color, paagu vellan which is reddish brown and achu vellam which is yellowish brown.
• If you add more water to jaggery then it will take long time to get the syrup consistency.
• For the recipes that calls for thick jaggery syrup or any consistency check like single string / soft or hard ball: what you have to do is just make the refrigerated jaggery syrup come to room temperature first then heat it up to get desired consistency. I made the jaggery syrup and stored it and today for making pori urundai I heated the syrup for a while to get the soft ball consistency and my pori urundais were done in mins.
• Make sure the jaggery syrup you want to store in of flowing consietency as it tends to get thick when cooled down and refrigerated.
• When you check for any string / balls consistency always take the center part to check.When you take the drops from sides it can cheat you as the sides tend to get the consistencies faster.
• You can keep the jaggery syrup refrigerated for more than 2 weeks time.Use a clean spoon everytime you use it.
• You can use the syrup for any recipe that calls for jaggery / jaggery syrup or also for any sweets like pori urundai,kadalai urundai.
• I used urundai vellam this time…but you can use any jaggery variety for making the syrup.
• You can even use nonstick pan for making this syrup, I used my indalium kadai.

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