Never overcook this jaggery jewel: Shakkar is supposed to be eaten raw and the maximum you can do is give it some restrained heat, ensuring the flame does not rip apart its sacred flavor. You don't want it wet cement-like lumps. You don't want a sandy deposit that falls apart too easily. The perfect form in somewhere in between, just about fluidic but now flowing, just crunchy enough to keep your mouth busy but not coarse in any way. You want some granularity but not too much. You want a malleable form but not flowy
Read About: Me and My Wife Baking Cakes for the First Time!
Not the contemporary sweet thing: Flavor is earthy and sweet without a salty aftertaste that we find in many baked and packaged confectionaries today. Nothing chocolaty, cute or calorie-conscious about it. This is real food and if have someone click you while you are taking a selfie, you won’t understand this
Don't cheat on the ghee: this is for all fitness-minded and still lopsided body-owners, you cannot discover the real taste of Shakkar without using some clarified butter. Don't use the salty butter variety that can kill the taste. If not ample, use some heated, molten drops of ghee. The more, the better and still you would have consumed less calories as compared to branded burger. So stop the guilt pangs and man-up for experiencing something truly exotic
All Shakkar was not created equal: this is for men who speak on the Bluetooth to inform their families that they out to fetch a packet of milk and women who are so uptight that they use a sanitizer before opening the first page of the morning newspaper. There are two varieties at play. Both good and easily available. The very fine, orange-hued Shakkar is the more processed form. It is solely sweet without any other flavor seeking your attention. The other variety looks more like the beaten form of solid jaggery bricks, and have a bit of salty, very floating, aftertaste – this variety has some lumps too and is not great for mixing with curd
A great side option: people who call Shakkar a sweet dish because it has a predominantly honeyed taste probably cannot figure out what comes first – my eagerness to creatively whip their rear-ends or the noises in my head that preach peace. Shakkar is a great side-dish option. You can eat it raw, in the ghee form, with a bit of roti and in many other ways before, during and after the main meal. The absolutely raw taste might be too much for some, so stick to the slightly ghee-greased variety