Jaggery Fennel Caramel Sauce

Name: Jaggery Fennel Caramel Sauce
Cuisine: Indian
Ingredients: ½ cup unsalted butter; ½ cup heavy cream; ½ teaspoon salt; ¾ teaspoon ground fennel (see Pooja’s Tip); ½ cup jaggery (powdered or shaved from a block; see Pooja’s Tip) or packed light brown sugar; ½ cup jaggery (powdered or shaved from a block; see Pooja’s Tip) or packed light brown sugar

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

Malai

By Pooja Bavishi

Published 2025

About

Buttery and rich, this caramel sauce is taken to the next level with the bold, sweet flavors of ground fennel. I recommend toasting and grinding whole fennel seeds for the brightest, freshest flavor. While brown sugar can be used here, I encourage you to seek out jaggery for its more subtle sweetness.

Ingredients

½ cup unsalted butter
½ cup heavy cream
½ cup

Asia
India
Sauce
Vegetarian
Gluten-free

Method

1 In a small saucepan, combine the butter, cream, jaggery, and salt over medium heat and heat, stirring constantly with a rubber spatula, until the mixture begins to boil. Reduce the heat to a simmer and cook, continuing to stir and scrape down the sides, until the mixture thickens and becomes golden brown, 5–7 minutes. Remove from the heat, stir in the fennel, and let cool for about 10 minutes