This is easy to prepare in advance and can be used at any time for kheer, unniappam and other sweet dishes. I used palm jaggery (also called karrupatti) and is black in color. Sugarcane jaggery can also be used for this recipe.
Boil one cup of water and add 300 g of jaggery (cane sugar) to it and mix it well. Let is dissolve.
Filter it through a muslin cloth so as to remove any impurities.
Boil it again and cook until it gets one thread consistency.
Cool it down completely. Transfer to an airtight bottle and refrigerate.
It lasts 3-4 months in the fridge.