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.