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Palm Jaggery Syrup Recipe

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.

Palm jaggery syrup is a natural sweetener

Palm jaggery syrup is a natural sweetener

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 the 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 the impurities, but it 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.

When the syrup is ready, the pouring consistency should look like this. It will thicken further on cooling.

When the syrup is ready, the pouring consistency should look like this. It will thicken further on cooling.

Cook Time

Prep timeCook timeReady inYields

10 min

10 min

20 min

1 cup

Ingredients

  • 1 cup palm jaggery
  • 1/2 cup water
Store the syrup in an airtight wide-mouthed glass contianer in the refrigerator.

Store the syrup in an airtight wide-mouthed glass contianer in the refrigerator.

Instructions

  1. 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.
  2. Strain out the palm jaggery liquid through a steel strainer to remove the impurities.
  3. 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.
  4. Remove from heat and transfer the mixture to a glass or steel container. Let it cool down completely; then transfer to a wide-mouthed glass bottle or jar and screw on the lid.
  5. Store it in the fridge and use within 1 month.

Palm Jaggery Syrup Recipe

© 2021 Rajan Singh Jolly

Comments

Audrey Hunt from Idyllwild Ca. on February 08, 2021:

This is a syrup that is new to me. I like that it is low on the glycemic index. I generally use stevia as a sweetener. I may try this as an alternative.

Thanks, for sharing this recipe.

Audrey

Peggy Woods from Houston, Texas on February 08, 2021:

It is unlikely that I will be making this, but it is interesting to know. The lower glycemic index is helpful.

Devika Primić from Dubrovnik, Croatia on February 08, 2021:

Palm Jaggery Syrup sounds a great idea. I like different recipes

Bill Holland from Olympia, WA on February 08, 2021:

Palm jaggery? I wonder if I can even find it here. Now I'm curious. Time for a search, because I will surely try this recipe if I can find the ingredients.