How to Make Jaggery Syrup
Jaggery syrup – Jaggery is widely and most commonly used sweetener in Indian cuisine. It is made from mature sugar cane and is unrefined, wholesome and not stripped of nutrients. Though most jaggery is not chemical free, it is still considered to be far better than the refined white sugar. In most South Indian homes, it is the only sweetener used in traditional foods that are offered to God as Naivedyam.
This post may be useful to those who like to make Jaggery syrup and stock it for using in kids’ or toddlers’ food or in payasam or any other Indian recipes.
I have mentioned about this jaggery syrup in many toddler food posts earlier and hence had few queries from readers on how to make it. This can be stored for about 3 months at room temperature and for over 6 months in refrigerator.
But I am sure it will not last so long since you will love using it more often in your foods.
I generally make this with half a kg of jaggery and store it for using in Milk poha, Whole grain cornflakes or cereals, Sattu maavu, Oats & Ragi Porridge, Rasam, Sweet pongal, Halwa, Kheer Payasam etc.
It is always good to introduce Iron rich foods to a baby by 6 months of age as the iron store they are born with begins to deplete by this period. To compensate the loss many babies are put on iron drops or iron fortified cereals & formulas.
Since Jaggery is a very good source of iron, it can be introduced to babies by 12 months after consulting a pediatrician. Do not use too much of Jaggery in your baby/ toddler foods.
Babies are most likely to develop a sweet tooth if sweetened foods are served often. Use Jaggery in moderation up to 2 times a week.
How to choose Jaggery?
Firstly “JAGGERY” cannot be made without treating the sugar cane juice using chemicals like Hydros, Sodium carbonate, calcium oxide (lime) etc. Sugar cane juice goes through a series of process like purification, bleaching, condensation etc during which the chemicals are used.
Even organic jaggery has certain amount of chemicals used that is assumed to be fine for human consumption. So do not assume jaggery is healthy or a super food and over use it. Use it in moderation.
Always choose dark color jaggery and avoid the one that is bright and golden/yellow in color as the one you see in the picture below. This kind of jaggery is treated with lot many chemicals and is less flavorful than the regular dark one.
Aged jaggery is a better choice as the impact of chemical residue in them is said to be less. If it is not available in your region, you can buy jaggery in bulk and store it in an airtight steel container and seal it well with a cling wrap. Use it after 6 to 12 months.
The best choice is to go for organic jaggery that is dark in color and aged.
The picture below is that of the raw jaggery which was stored for an year in my kitchen. It begins to melt and turn soggy upon exposure to air since it is less processed. However I am not sure if raw jaggery can be used for babies before they turn one.
Once you finish making the syrup, it will be very dark brown in color with very thick froth if made using raw jaggery.
How to make Jaggery Syrup
These below step by step pictures were shot another time. I used the regular medium colored jaggery here.
1. Wash a clean glass jar or bottle to store the syrup. Wash it well with vinegar and rinse it a few times. Dry this completely.
2. Grate the jaggery and add to a pan. Add 3 to 4 tbsps of water for half kg jaggery.
3. Begin to melt on a low heat.
4. Stir until it melts completely.
5. Filter it to another heavy bottom pot. I prefer to double filter it and discard the bottom part.
6. Boil it on a low to medium heat until it turns slightly thick. The jaggery syrup must turn very sticky when you touch it. It should go past a single string consistency. If you are new to string consistency, just make sure it turns slightly thick and must coat the back of a spoon with a thin layer. Over cooking can make your jaggery syrup very thick. Once cooled down, the syrup thickens.
Cool this completely.
Store in a glass jar.
Jaggery Syrup Recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 500 grams jaggery
- 3 to 4 tablespoons water
- Wash a glass jar well and dry it well to store the syrup.
How to Make Jaggery Syrup
- Grate jaggery and add it to a pan along with 3-4 tbsps of water.
- Begin to heat on a low to medium heat until it dissolves completely.
- Strain this to another heavy bottom pot.
- Boil the mixture until it turns slightly thick and sticky. Take little syrup in a spoon, cool it and take some to your forefinger.
- Bring your thumb and forefinger together and separate, you should feel it is sticky. One string consistency is just fine. Overcooking makes the syrup very thick.
- Jaggery syrup will thicken upon cooling. Cool it and transfer to a glass jar. Use it as a healthy sweetener in your cereals, coffe, tea and everything else you want to sweeten.
- Nutrition values are per ml jaggery syrup
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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I did all the above but with it kept standing at room temperature. Sugar crystals are forming which are rock hard . Is it because the syrup was too thick and crystallization has taken place??
Crystallization happens if it the jaggery is not good. It may be too much processed. Usually lighter color jaggery is more processed and can form to crystals
Why did my jaggery harden again after putting in fridge?
If it is refined jaggery it turns hard. Next time when you buy look for unrefined jaggery.
I’m confused, why would you think sugar magically gets iron in it, this should not be given to babies. There is no iron in this if it’s only ingredient is cane sugar. Please edit your recipe.
It is sugarcane and not cane sugar. Both are different. Sugarcane is a wholesome food/crop that is unrefined where as cane sugar is a byproduct of sugarcane.
I over cooked my syrup. Any remedy??
Your comment was in spam. So I am late in replying. Yes you can add some water and melt it carefully. When it bubbles switch off.
Hi do u store it in fridge? How long can it be stored? Thx
I pour it to a glass jar and store it in fridge
How should I prevent the syrup from crystalising?
Thanks for your reply
pure jaggery syrup doesn’t crystalize