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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.
Prepare and Dissolve Jaggery
Simmer and Thicken the Syrup
Strain and Flavor
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.
This indian recipe takes 20 minutes to prepare and yields 6 servings. At 159.84 calories per serving with 0.18g of protein, it's a beginner-friendly recipe perfect for dessert or beverage or condiment.
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Cool and Store
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.
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.
Add 1/2 teaspoon of fennel seeds (saunf) while simmering for a refreshing, aromatic twist. Strain them out before cooling.
Unlike refined sugar, jaggery is unrefined and retains trace minerals such as iron, magnesium, and potassium, which are beneficial for overall health.
In traditional Indian medicine, jaggery is often consumed after meals as it is believed to stimulate digestive enzymes and help prevent constipation.
One serving of this jaggery syrup (1/4 cup) contains approximately 160-180 calories, primarily from the carbohydrates in the jaggery.
Jaggery syrup is a healthier alternative to refined white sugar because it is unrefined and retains minerals like iron, magnesium, and potassium. However, it is still a form of sugar and should be consumed in moderation, especially by individuals with diabetes.
Yes, you can use jaggery powder. It will dissolve much faster, so you may need to reduce the initial dissolving time. The simmering time to thicken the syrup will remain roughly the same.
Crystallization usually happens if the syrup was overcooked. Simmering it for too long or at too high a heat evaporates too much water, leading to a higher sugar concentration that crystallizes when cool. To fix it, you can gently reheat the syrup with a tablespoon or two of water until it dissolves again.
This syrup is incredibly versatile. Use it as a topping for pancakes, waffles, or ice cream. Sweeten traditional Indian desserts like kheer or payasam, or use it in beverages like lemonade (nimbu pani), tea, or coffee.
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