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.