JAGGERY SYRUP

I make this and keep it ready in the fridge. When I crave for something sweet(usually weekend afternoons) , I just throw in some grated coconut and the jaggery syrup in a pan and cook it till dry yet moist. Ya! the same filling for Kozhukatta. I just cannot stop eating this coconut-jaggery mixture.

Ingredients

1. 1/2 kg jaggery
2. 3/4  cup water

Method

• In a sauce pan put the jaggery and the water. If the jaggery is a big ball , it will take some time to melt , so I put this overnight or better yet, upto 24 hours. Soaking for so long ,reduces the cooking time.
  
  
  
  

• Put this on the stove and bring it to a boil , on low heat . Cook until the whole jaggery melts , about 15 to 20 minutes. By the time the jaggery  melts , the liquid will come into a syrup consistency , you don't have to take time to reduce it.
  
  
  
  
  
  
  
  
  
• Don't reduce it too much because it tends to crystallize .
• Use a plastic colander(it has a very fine mesh) , wait until cool and sieve it.
  
  
  
  
   
  
• When completely cooled , store this in a glass bottle , in the fridge.