Prep Time |
15minutes |
Cook Time |
30 to 40minutes |
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Never add hot milk to jaggery syrup, or milk to hot jaggery syrup. The milk will curdle.
The jaggery syrup should be “one string” consistency. To test:
Dip a spoon in the jaggery syrup.
Place the rounded side of the spoon on a flat plate.
As you gently lift the spoon, the syrup should form a thin string.