1

Into a pan, melt jaggery in water.

2

If you notice dirt in the melted jaggery, sieve and bring it back into the pan.

3

Keep stirring, and once it gets thick, add butter.

4

Once butter is fully melted, add in cream and salt, and keep whisking to combine well.

5

Let it come to a boil and switch off the flame.

Add butter only after the jaggery syrup thickens, and cream only after the butter is well melted.

Don’t cook with cream for long, so adjust the consistency before cream is added.

Lasts up to a month, store airtight.