How to make Jaggery Syrup

How to make Jaggery Syrup is explained in this post with video and step by step pictures. Jaggery Syrup is a handy ingredient for making variety of sweets, tea, coffee and desserts. Jaggery Syrup is made by boiling jaggery in water to a string consistency.

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Jaggery syrup is very useful for many recipes so storing it saves a lot of time.

Jaggery syrup is very handy for making sakkarai pongal,aval jaggery,appam,any payasam recipes or for many south indian sweets.

I have seen amma making jaggery syrup and storing it for weeks so I follow the same too and its very easy when it comes to making pori urundai, kadalai urundai etc. I took the stepwise few months before but somehow I missed to click the main pics so yesterday when I made jaggery syrup for making pori urundai for karthigai deepam today, I clicked the main pics and here goes the steps for how to melt jaggery and how to make jaggery syrup for storing and different jaggery syrup consistencies.I am planing to make a similar post for sugar syrup too hopefully sooner 🙂

Pics and stepswise pictures updated on 1st July 2021.

Storing Jaggery Syrup

There are quite a few ways to make jaggery syrup and check its consitency.  But this is the foolproof method I have been following since 10+ years.If the jaggery syrup is too thin it may get spoiled easily and if its too thick after storing in fridge it may thicken further making it difficult to use. A slight sticky consistency is the key for perfect homemade jaggery syrup. This keeps well even for about a month. I usually have a batch of homemade jaggery syrup always in the fridge and it becomes so handy especially during the morning hours.

Store in a glass bottle in fridge as its the best way. If handled properly it can stored beyond a month also.

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Jaggery Syrup Step by Step

1.Crush jaggery if you have the block ones. You can use a hand mortar and pestle for crushing jaggery.Measure 1 cup and add it to a pan.

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2.Add water to it.
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3.Heat it up to melt it.This is done for the jaggery to melt completely.Pin

4.Let it melt.

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5.Boil for few mins in medium flame until slightly frothy.Pin

6.Give a quick mix using a spatula.Pin

7.Let it melt completely. Then boil until it starts to slightly thicken.
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8.Touch and see you should feel a slight stickiness in the syrup. Pin

9.And the syrup will be slightly thick. You should 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.Pin

10.Strain through a metal strainer to remove impurities.Pin

11.The syrup will be slightly thick but not thick as honey.Pin 12.Cool down completely and then store.Pin

Expert Tips

• 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 consistency as it tends to get thick when cooled down and refrigerated.
• Make sure to cool down completely only then store.
• 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 reach 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.
• Use a sauce pan or any deep pan as it might splutter while boiling.

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