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Crush jaggery if you have the block ones. You can use a hand mortar and pestle for crushing jaggery. Measure 1 cup and add it to a pan.
Add water to it.
Heat it up to melt it. This is done for the jaggery to melt completely.
Let it melt.
Boil for few mins in medium flame until slightly frothy.
Give a quick mix using a spatula.
Let it melt completely. Then boil until it starts to slightly thicken.
Touch and see you should feel a slight stickiness in the syrup.
And the syrup will be slightly thick. You should get a slightly sticky consistency little runny more of pouring consistency with a slight stickiness. This stage is required for storing purpose as this is the first basic stage so this can be used for any recipe that calls for jaggery syrup. Only this stage of syrup can be stored the steps followed by this should be made at that instant for each recipe.
Strain through a metal strainer to remove impurities.
The syrup will be slightly thick but not thick as honey.
Cool down completely and then store Jaggery Syrup.