↑
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sharmis Passions

Cooking and Clicking with Passion

  • Home
  • Recipe Index
  • Baby Food
    • 4-7 months
    • 8-10 months
    • Baby Instant Mixes
    • Baby Porridges
    • Baby Purees
    • Baby Soups
  • Adv & Reviews
    • Advertising
    • Product Review
    • Hotel & Restaurant Reviews
  • Festives
    • Diwali
    • Ramzan
    • Pongal
    • Christmas
    • Onam
    • Krishna Jayanthi
  • Media
  • About
  • Glossary
    • Indian Names Of Veg,Fruits & Others
    • Indian Names Of Pulses, Spices etc
You are here: Home / How to's / How to melt jaggery and How to make jaggery syrup – Jaggery Syrup Consistency

How to melt jaggery and How to make jaggery syrup – Jaggery Syrup Consistency

November 17, 2013 by Sharmilee J 18 Comments

How to make jaggery syrup

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 šŸ™‚

How to make jaggery syrup

How to make Jaggery Syrup – IngredientsGuacamole Recipe

Preparation Time : 10 mins | Cooking Time : 15 mins | Makes : 1.5 cups
Recipe Category: Basics | Recipe Cuisine: South Indian

Jaggery – 1 cup
Water – 3/4 cup

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.
    How to make jaggery syrup - Step1
  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 Ā 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 :Ā 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 :Ā Ā 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 Ā as shown in the 3rd thumbnail…when you press it with your fingers it will be very soft.
Hard Ball - Jaggery Syrup Consistency
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.
Jaggery Syrup Consistency

How to make jaggery syrup

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.

How to make jaggery syrup

Tags: how to make jaggery syrup,jaggery syrup recipe,simple jaggery syrup recipe,how to mlet jaggery syrup,store jaggery syrup,jaggery syrup consistency,jaggery syrup consistencies,various stages of jaggery syrup consistency,jaggery syrup stages,one string consistency,one string consistency for sweets,jaggery syrup preparation,differnt stages of jaggery syrup,remove scum in jaggery syrup,soft ball consistency,hard ball consistency

Related posts:

Mango sabja juice recipe, Mango juice with basil seeds
Mutton Salna - Chettinad Madurai Style Mutton Chalna Recipe
Egg omelette sandwich recipe, Omelet sandwich recipe
Eggless Mayonnaise Recipe - How to make homemade mayonnaise

Filed Under: How to's, RandomPosts, Recent Posts

Previous Post: « Guacamole Recipe – Avocado Dip Recipes
Next Post: Raw Mango Sambar Recipe, Raw Mango Sambar Recipe »

Reader Interactions

Comments

  1. M D says

    November 17, 2013 at 3:16 pm

    Beautiful clicks Sharmi!

    Reply
  2. Chella KS Nathan says

    November 17, 2013 at 5:30 pm

    very very informative post sharmi šŸ™‚ if i had seen ur post 2 hours before i could have shaped my pori balls better šŸ™ next time i might make them good šŸ™‚ thank you

    Reply
  3. Rose says

    November 17, 2013 at 6:10 pm

    The step by step instructions and notes are really helpful!

    Reply
  4. swathi gardas says

    November 17, 2013 at 7:49 pm

    beautiful

    Reply
  5. Nivedhanams Sowmya says

    November 18, 2013 at 5:14 am

    very helpful post and beautiful clicks!!

    Reply
  6. Hari Chandana P says

    November 18, 2013 at 11:11 am

    Very useful post.. great job, Sharmi šŸ™‚

    Reply
  7. Sangeetha M says

    November 18, 2013 at 4:20 pm

    Detailed & very useful post…thanks for sharing. great job!

    Reply
  8. Sandhiya says

    November 20, 2013 at 9:27 am

    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..

    Reply
  9. Samu Sivarajan says

    February 17, 2014 at 8:03 am

    Thanks Very Nice

    Reply
  10. Samu Sivarajan says

    February 17, 2014 at 8:04 am

    Thank You.. For tips

    Reply
  11. Pooja S says

    January 6, 2015 at 6:32 am

    very helpful

    Reply
  12. capyboppy says

    August 11, 2016 at 7:35 am

    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.

    Reply
  13. Shamira Pujani says

    June 4, 2017 at 6:49 pm

    Can I make this syrup and store it in room temperature to use instead of sugar syrup?

    Reply
    • Sharmilee J says

      June 11, 2017 at 1:27 pm

      yes but if u keep in fridge the shelf life is more

      Reply
  14. Annapurna says

    September 20, 2019 at 11:05 pm

    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?

    Reply
    • Sharmilee J says

      October 29, 2019 at 9:39 am

      Not really sure of syrup…have used jaggery in my cakes and it turned out good

      Reply
  15. Priyal says

    April 19, 2020 at 7:49 am

    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?

    Reply
    • Sharmilee J says

      April 30, 2020 at 6:13 am

      yes you can

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I am Sharmilee author,recipe creator and photographer behind Sharmis Passions. Read More…

Lets Connect!

sharmispassions@gmail.com

MY AMAZON STORE

Archives

Categories

MENU

BREAKFASTĀ 
INDIAN BREAD
IDLI DOSA
RICE BOWL
CHATS AND SNACKS

SIDEDISH

CHUTNEY RECIPES
GRAVY RECIPES
SIDEDISH FOR IDLI
SIDEDISH FOR RICE

BY INGREDIENTS

MUSHROOM RECIPES
PANEER RECIPES
SWEET CORN RECIPES
BHINDI RECIPES
BABY CORN RECIPES
POTATO RECIPES
CAPSICUM RECIPES
SOYA CHUNKS RECIPES

KIDS

KIDS BREAKFAST RECIPES
KIDS LUNCH BOX RECIPES
KIDS SNACKS

Random Recipes

More....

Footer

Its Me!

Hello! I am Sharmilee, author here at Sharmis Passions. Read More…

Quick Links

Search
Recipe Index
About
sharmispassions@gmail.com

Search

Copyright © 2021 · TEXT,IMAGES AND CONTENT COPYRIGHTED BY SHARMILEE · Managed by Host My Blog