What Is Palm Jaggery?
In India, palm jaggery has been used for many generations as a natural sweetener. It has a low glycemic index, and compared to sugar, it contains more fructose than glucose. This means that relative to white sugar or cane sugar, palm jaggery doesn't cause blood sugar to spike as high or as quickly. This property makes it a healthier sweetener than many others.
However, palm jaggery contains some impurities that need to be removed before it can be used—this is why we need to convert it into a syrup. Making a syrup not only removes impurities, but also improves the taste and aroma.
Always store this syrup in the fridge and use it within one month. Use it in place of sugar or any other sweetener you use.
|Prep time||Cook time||Ready in||Yields|
- 1 cup palm jaggery
- 1/2 cup water
- Soak the palm scraped/crushed jaggery in water for 30 minutes. Transfer it to a stainless steel pot and heat it on low heat. Keep stirring until it dissolves completely.
- Strain out the palm jaggery liquid through a steel strainer to remove the impurities.
- Keep the liquid palm jaggery on medium heat and let it come to a boil, stirring occasionally; then reduce the heat to low-medium and stir it until it reaches a slightly thick consistency.
- Remove from heat and transfer the mixture to a glass or steel container. Let it cool down completely; then transfer it to a wide-mouthed glass bottle or jar and screw on the lid.
- Store it in the fridge and use it within one month.
© 2021 Rajan Singh Jolly