How to make Chancaca Syrup

For the second day of BM#48, under Sauces, I landed in an interesting Sauce made with Chancaca. I was on a mission to know what this ingredient was all about.

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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