My research led me to details that made me grin. The syrup is made with Chancaca or Panela. Guess what this is! It’s gur or Jaggary. I was laughing over how much similarity we end up with, when we actually look at different cuisines.
This syrup is a Chilean Classic recipe, where they make Sopaipillas Pasadas, which are fried rounds of fluffy, crispies that have yellow squash mixed into the dough and is deep fried. It is doused with a syrup made from dark cane sugar and infused with orange, clove, and cinnamon.
I was all ready to make this deep fried snack, however for lack of time and no planning, I decided to opt out to drizzle it over ice cream as suggested by here.
For somebody who has always used jaggary extensively and very common, using it differently was a novel thing. Especially the clove and the orange brought out such a delicious taste. Hubby Dear was so impressed with it and wanted this to be a regular one for Ice Cream topping from now on!
Chancaca Syrup
Ingredients Needed:
Chancaca/ Gur / Jaggary - 1 cup
Rind from one orange - about 3 -4 small pieces
Cinnamon sticks - 1”
Cloves - 2 -3
Water - 2 cups
How to make the Chancaca Syrup
In a saucepan, all the jaggary with water and cook on high. Let the jaggary melt completely.
When it starts to thicken, add the orange rind, cloves, cinnamon and simmer for 10 mins.
When the syrup thickens and becomes shiny, thick sauce, reduced to 1 cup, switch off fire and keep it covered for 15 - 20 mins.
Sieve the syrup to remove the rind and spices and store in an airtight container.
Drizzle on Ice creams, fried fritters for added flavour.
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Recipe
How to make Chancaca Syrup
Ingredients
- 1 cup Chancaca / Gur / Jaggary
- 3 - 4 small pieces Rind from One Orange
- 1” Cinnamon Sticks
- 2 - 3 Cloves
- 2 cups Water
Instructions
How to make the Chancaca Syrup
- In a saucepan, all the jaggary with water and cook on high. Let the jaggary melt completely.
- When it starts to thicken, add the orange rind, cloves, cinnamon and simmer for 10 mins.
- When the syrup thickens and becomes shiny, thick sauce, reduced to 1 cup, switch off fire and keep it covered for 15 - 20 mins.
- Sieve the syrup to remove the rind and spices and store in an airtight container.
- Drizzle on ice creams, fried fritters for added flavour.
Varadas Kitchen says
Tart, sweet and mildly spicy the sauce sounds flavorful.
Priya Suresh says
Interesting syrup Valli, can have with pancakes without any fuss..
Srividhya says
Syrup loaded with flavour.. Love the drizzle on icecream
Suja Ram says
Valli, hats off to you for introducing such new flavours. A must try sauce.
Kurinji says
useful post...
Sapana Behl says
Very interesting syrup ,sounds a keeper recipe .
vaishali sabnani says
Wow the orange combo must have been awesome. .I am trying to get the flavours.
Chef Mireille says
I always feel our similarities are more than our differences - if only those political leaders would realize this a lot less wars and conflict we would have
Kalyani says
Orange and clove !! Super combo.. Bookmarking this sauce . Will
Be perfect for flavours ;)) where do u find the time to do SO much research ??
Priya Srinivasan says
Must be one flavorful syrup valli!! I can imagine the taste on ice-creams!!!
sneha datar says
A syrup full of flavors, superb.
Nalini's Kitchen says
Must be a flavorful syrup...
Sandhya Ramakrishnan says
One sauce and so many flavors. Awesome choice.
Jayanthi Sindhiya says
This syrup has nice flavours in it,interesting
Pavani N says
What a flavorful and interesting sauce with jaggery.
Jayanthi says
Interesting syrup, I agree many recipes are similar across different cuisines.
Harini-Jaya R says
Interesting orange flavored jaggery syrup.
Suma Gandlur says
That's one interesting sauce with interesting name. 🙂
Archana Potdar says
Interesting sauce Valli. WIll love to try it out.