- 2 oz jaggery broken off and grated (you can buy the blocks shaped like pudding basins in Indian food stores)
- 2 oz butter
- Melt the butter on low heat and add the jaggery, stirring gently until it dissolves and starts to shine.
- Spread on toasted bread or chapatti and eat fast before it gets cold.
- If you cook it for too long, it turns into brittle toffee – ‘gubit’ we used to call it. It had a slightly alcoholic taste, don’t ask me why.