It revivals any breakfast condiment or spread, you can slather it on bread, flatbreads or pour it over crushed phulka rotis and mix it with the ghee-gur to make ghee-gur ne rotli na ladwa- an absolute comfort food.  It is basically Jaggary which is melted with ghee and then topped off with a splash of milk or malai (milk skin or cream) to get the most delicious caramel spread.  It is so decadent that it deserved a post of its own!

Ingredients:

• 1 cup gor/jaggery grated/crumbled or slivers
• 1/2 cup ghee
• 1/4 cup milk

Instructions:

• In a heavy bottomed pan heat the ghee and jaggery until the jaggery has completely melted into the ghee.
• Once it reaches a homogenous/thick honey like consistency add milk and stir and let it come to a rolling boil. – Be careful as you add the milk it may froth and bubble
• Since the milk is colder than the hot jaggery mixture, it will bubble when added. Stir and allow to boil for 3-4 mins. If you like  use a candy thermometer, the temperature should read about 220°F (104°C).
• Strain using a fine metal sieve into a serving bowl to catch any impurities from the gor.
• Serve with parotha’s and Piri rotli.
  
  

What kind of jaggery is best?

The color of the jaggery identifies its purity. Ideally the color of the jaggery should be dark brown. The white or yellow colored jaggery chemically treated

Look for unrefined Sugar Cane Jaggery.