by David Fisco
3 January 2015
Word count: 157
Dessert | Boiling

Here’s a recipe that can bring jaggery flavor to many of your dishes. Stored in the refrigerator, this is a butter that can be spread on toast or cookies. Put it in the microwave for a few seconds and it becomes a sauce pourable on ice cream or cake.

  • 1 pound jaggery, grated
  • .5 teaspoon kosher salt
  • .5 cup heavy cream
  • 2 sticks butter
  • 2 tablespoons cornstarch

In a sturdy saucepan, combine the jaggery, kosher salt and heavy cream. Melt the jaggery over low heat, stirring constantly. When all of the jaggery is melted, filter the mixture through a fine sieve to remove any impurities. Wash the saucepan.

Put the jaggery mixture back into the saucepan and add the butter and cornstarch. Melt the butter over low heat, stirring constantly, then turn up the heat and continue to stir until the mixture simmers.

Remove from the heat and pour into a heat-proof bowl. Store in the refrigerator.