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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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings1 cup
AuthorSharmilee J

Ingredients

  • 1 cup jaggery crushed or powdered
  • 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 Jaggery Syrup.

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 every time 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.
Nutrition Facts
How to make Jaggery Syrup
Amount Per Serving (250 ml)
Calories 845
% Daily Value*
Sodium 6mg0%
Carbohydrates 203g68%
Sugar 203g226%
Calcium 71mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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