Jaggery - 1 kg
Elachi - 2 spoons powdered
Powder jaggery to small lumps and soak them in water for about an hours time. After the jaggery has completly dissolved in water. Strain the jaggery water through a fine strainer or a cloth. This is done to remove any unwanted foreign particles in the syrup. Pour the jaggery water to a wide thick bottomed vessel and bring it to a boil. Add powdered elachi to it and keep on stirring till you get a semi solid kind of syrup. Switch of the flame and let it cool. Store it in a cool dry vessel and make sure they are away from ants . Its very hard to seperate ants from this jaggery syrup.
Delicious and healthy jaggery syrup for you and your family.I get some good smell from my fellow runners kitchen , shall we peek in , come on ...
DK from Culinary Bazaar,Siri from Siri-Corner,Srivalli from Cooking4allseasons, Ranji from Rb cuisines,PJ from Seduce your taste buds,Curry Leaf from Tasty Curry Leaf,Medha from Medha Blogspot,Priya from Priya's Easy and Tasty Recipes,Bhawna from Bhawna Loves Cooking,Raaji from Raajis - Kitchen,Ruchii from Ruchii,Anu from Arundati-Foodblog,Kamala from Harish Nandu,Roopa from RV Kitchen Treats,Divya Kudua from Divya's Cook Book,Rekha from Plantain Leaf,Divya M from Divyaz Easy Receipe, Lakshmi from The Yum Blog,Raaga from Chef At Work,Lakshmi Venkatesh from Delights of Cooking,Sripriya from Srikar's Kitchen,Viji from Viji's Veg Corner,Pavani from Food Damaka
Good one. but how it will be taken?? I never had this before.
very interesting, never seen jaggery being used like this before. must be wonderful
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hey how long can we store this syrup.i guess this is somewhat like maple syrup.....
very new to me intresting how it will be taken means like paanagam?
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