The focus of iSPICE this week is jaggery. Never heard of it? Well, you should read this then! It is a naturally processed sugar with 50 times the minerals found in natural sugars.
Check out the article online with the recipe of a carrot ginger pickle.
Here is a more modern recipe using jaggery by Chef K.N. Vinod of Indique and Indique Heights
Adapted from Chef K. N. Vinod.
2 ounces Malibu Coconut Rum
2 ounces half-and-half
1/4 ounce jaggery syrup*
Pinch of ground cardamom
Small jaggery chunk and/or shaved fresh coconut curl
1. Fill a cocktail shaker about halfway with ice. Add the rum, half-and-half , jaggery syrup and cardamom.
2. Shake well. Strain into a chilled martini glass.
3. Garnish with jaggery on a skewer, a piece of coconut or both and serve.
*To make jaggery syrup, combine 5 or 6 cubes of jaggery ( about 1/4 pound) with 1 cup water in a small saucepan and bring to a boil. Simmer, stirring occasionally, until the jaggery has melted. Continue to simmer until reduced to about 3/4 cup and is syrupy. Remove from the heat and let cool, then store in a closed jar in the refrigerator.