Palm Jaggery Syrup – a healthy replacement for sugar. Palm Jaggery is a made from the sugary sap of the palm tree, and it is unrefined, and also, palm jaggery is rich in nutrients.
This palm jaggery syrup can be easily made at home and tastes so great, Its very handy when making desserts/porridges for your baby/toddler. It can be stored in the fridge and stays good for two months. But I recommend to make it as small batches and consume within a month from preparation, in that way we could make sure that it stays fresh.
When can Palm jaggery syrup be introduced to babies?
How to choose Palm Jaggery?
Choose dark-colored palm jaggery with aroma and flavor, and it should not be very hard. You should be able to scrap the palm jaggery easily with a knife/fork. Make sure to buy the palm jaggery from the reliable brand/seller as its adulterated with white sugar/palm sugar and sold in the market.
How to consume this palm jaggery syrup?
- Can be a sweetener for baby/toddler desserts, porridge’s, kheer, purees, etc
- It goes well with idli/dosa.
- Add it to any breakfast cereal or milk poha.
- Use as a sweetener for desserts instead of sugar.
- Use as a spread for pancakes, Chapati/roti or bread.
- Palm Jaggery - 1.5 cups
- Water - ¾ cup
- Take 2-3 palm jaggery blocks. Break it using a knife or fork. Measure 1.5 cups of palm jaggery using a measuring cup & keep it ready.
- Add the palm jaggery in a saucepan and add ¾ cup of water.
- Boil the palm jaggery in medium flame for 3-5 minutes until it melts completely.
- Once the palm jaggery is melted, continue cook in medium flame for 10 minutes. Keep the flame low to medium and stir it occasionally to avoid burning at the bottom. Boil until the syrup is slightly sticky and slightly thick. Switch off the flame once done. It took 15 minutes in total to reach the syrup consistency. The consistency is essential for storing the palm jaggery syrup; it should be neither thick nor too runny.
- Now strain the jaggery syrup using a filter in another vessel. Store in an airtight glass container once the palm jaggery syrup is cooled down.
Here is the video of how to make Palm Jaggery Syrup
- Straining the palm jaggery syrup is vital to remove impurities if any.
- You can also add dry ginger powder/cardamom powder for flavor after the palm jaggery is melted.
- Adding more water than mentioned makes the syrup watery, and it takes more time to reach the desired syrup consistency.
- This jaggery syrup becomes little thick after cooling down so switch it off the flame accordingly. Don’t over boil otherwise it would get crystallized.
- The consistency is crucial for storing the palm jaggery syrup; it should be neither thick nor too runny.
- Keep it refrigerated and consume within a month or two, use a clean, dry spoon every-time while using.
- Always check with your pediatrician before introducing any new food.