Yasmin Alibhai-Brown

Jaggery Spread

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Settler's Cookbook
The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About

Ingredients

  • 2 oz jaggery broken off and grated (you can buy the blocks shaped like pudding basins in Indian food stores)
  • 2 oz butter

Method

  • 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.