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Jaggery often arrives as a block rather than a ready-to-pour sweetener. Turning it into syrup makes it easier to measure into drinks, porridges, pancakes, and sweets.

Start with equal parts jaggery and water

1. Remove the wrapping and any visible cane fibres or debris from the jaggery.
2. Shave or break the jaggery into smaller pieces so it dissolves evenly.
3. Combine equal parts jaggery and water in a heavy-bottomed pan: for example, 1 cup jaggery with 1 cup water.
4. Bring the mixture to a gentle boil over low heat, stirring frequently so it does not boil over or scorch.
5. Skim away impurities that rise to the surface.

Choose the consistency by use

For teas, juices, and kanji, cook the syrup to a single-string stage: when lifted with a spoon, it falls in a continuous stream. For a thicker pancake-style syrup, cook it a little longer to a double-string stage. For traditional sweets, continue cooking toward a paste-like consistency, stirring continuously as it thickens.

The useful control is not a fixed minute count but the syrup's behaviour as it falls from the spoon. Stop at the consistency your dish needs.