Last Updated on July 2, 2021
Jaggery syrup recipe an easy foolproof method to store jaggery syrup for more than a month.
Homemade jaggery syrup recipe with step by step pictures and video. 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.
Homemade jaggery syrup recipe
Ingredients
- 1 cup crushed or powdered jaggery
- 1/2 cup water
Instructions
- 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.
- Add water to it.
- Heat it up to melt it.This is done for the jaggery to melt completely.
- Let it melt.
- Boil for few mins in medium flame until slightly frothy.
- Give a quick mix using a spatula.
- Let it melt completely. Then boil until it starts to slightly thicken.
- Touch and see you should feel a slight stickiness in the syrup.
- 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.
- Strain through a metal strainer to remove impurities.
- The syrup will be slightly thick but not thick as honey.
- Cool down completely and then store.
Video
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.
- Make sure to cool down completely only then store.
- 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.
- 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.
If you have any more questions about this homemade jaggery syrup recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this homemade jaggery syrup recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Step by step method to make jaggery syrup:
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.
2.Add water to it.
3.Heat it up to melt it.This is done for the jaggery to melt completely.
4.Let it melt.
5.Boil for few mins in medium flame until slightly frothy.
6.Give a quick mix using a spatula.
7.Let it melt completely. Then boil until it starts to slightly thicken.
8.Touch and see you should feel a slight stickiness in the syrup. 
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.
10.Strain through a metal strainer to remove impurities.
11.The syrup will be slightly thick but not thick as honey.
12.Cool down completely and then store.
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 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.
Beautiful clicks Sharmi!
very very informative post sharmi 🙂 if i had seen ur post 2 hours before i could have shaped my pori balls better 🙁 next time i might make them good 🙂 thank you
The step by step instructions and notes are really helpful!
beautiful
very helpful post and beautiful clicks!!
Very useful post.. great job, Sharmi 🙂
Detailed & very useful post…thanks for sharing. great job!
Useful post..Beautiful pictures.. can you please post about your photo shoot set up for the recipes? I will be very useful for amateur food photographer like me.Thanks in advance..
Thanks Very Nice
Thank You.. For tips
very helpful
Thank you for this. A friend pointed me to this website with your instructions as I have just discovered the delicious jaggery. The type I have bought made by Natco is like a stiff toffee though and difficult to spoon out (I am in England). I have also tried the palmyra jaggery too which is like hard powder. This is even more expensive though.
Can I make this syrup and store it in room temperature to use instead of sugar syrup?
yes but if u keep in fridge the shelf life is more
Sharma I am trying to use jaggery instead of sugar in my cakes. If I make the syrup you mentioned above water in the jaggery syrup can change consistency of my cake. Is that true? Can you please suggest how I can use Jaggery syrup for my cakes?
Not really sure of syrup…have used jaggery in my cakes and it turned out good
Hi Sharmilee,
I want to use jaggery syrup for making murabba which can be stored for at least 8 months. Is it possible with this syrup method?
yes you can