Kajjaya

Grate or finely chop the Jaggery. In a heavy-bottomed pan, combine the Jaggery and Water. Heat on medium flame, stirring until the Jaggery completely dissolves.

Filter the Jaggery syrup through a fine mesh sieve to remove any impurities. Return the filtered syrup to the pan and bring it to a boil.

Continue to boil the Jaggery syrup until it reaches a soft-ball consistency (when a drop in cold water forms a soft, pliable ball). This is crucial for the texture of Kajjaya.