Jaggery Syrup
A simple, unrefined liquid sweetener made by melting jaggery in water. This versatile syrup is perfect for drizzling over pancakes, sweetening desserts, or adding a rich, caramel-like flavor to beverages.
For 6 servings
Prepare and Dissolve Jaggery
- Break the jaggery block into small pieces or grate it. This helps it dissolve faster.
- In a heavy-bottomed saucepan, combine the crushed jaggery and 1 cup of water.
- Place the pan over medium heat. Stir occasionally until the jaggery has completely dissolved. This should take about 5-7 minutes.
Simmer and Thicken the Syrup
- Once the jaggery is dissolved, bring the mixture to a rolling boil.
- Immediately reduce the heat to low and let it simmer gently for 8-10 minutes, stirring occasionally.
- The syrup is ready when it has slightly thickened and coats the back of a spoon. Avoid over-boiling, as it can become hard or crystallize upon cooling.
Strain and Flavor
- Turn off the heat. Carefully strain the hot syrup through a fine-mesh sieve or cheesecloth into a heatproof bowl. This is a crucial step to remove any impurities common in block jaggery.
- If using, stir in the cardamom powder while the syrup is still warm and mix well.
Cool and Store
- Allow the syrup to cool completely to room temperature. It will thicken further as it cools.
- Once cooled, pour the syrup into a clean, dry, and airtight glass jar.
- Store in the refrigerator. It will stay fresh for up to one month.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed pan to prevent the jaggery from scorching at the bottom.
- 2For the best flavor and color, use organic, dark-colored jaggery.
- 3Do not skip the straining step. Block jaggery often contains tiny particles of sugarcane fiber or other sediments.
- 4To check for doneness, drop a small amount of syrup on a cold plate. It should hold its shape slightly and not spread out like water.
- 5Ensure the storage jar is completely dry to prevent the syrup from spoiling or fermenting.
Adapt it for your goals.
Ginger-Infused Syrup
Add a 1-inch piece of crushed fresh ginger to the water and jaggery mixture while it simmers. Strain it out with the other impurities.
Spiced Jaggery SyrupSpiced Jaggery Syrup
Add a small cinnamon stick, 2-3 cloves, or a star anise to the syrup as it simmers for a warm, spiced flavor. Remove before storing.
Fennel Flavored SyrupFennel Flavored Syrup
Add 1/2 teaspoon of fennel seeds (saunf) while simmering for a refreshing, aromatic twist. Strain them out before cooling.
Why this is on our healthy list.
Rich in Minerals
Unlike refined sugar, jaggery is unrefined and retains trace minerals such as iron, magnesium, and potassium, which are beneficial for overall health.
Aids Digestion
In traditional Indian medicine, jaggery is often consumed after meals as it is believed to stimulate digestive enzymes and help prevent constipation.
Frequently asked questions
One serving of this jaggery syrup (1/4 cup) contains approximately 160-180 calories, primarily from the carbohydrates in the jaggery.