Jaggery Spread

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Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About

We used to have this on toast or cold chapattis after school when we were ravenous and tired.


  • 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.