Add 1 cup grated or crushed jaggery to a sauce pan with ¾ cup water.
Heat on a low heat until the jaggery completely melts. Stir well.
Filter the jaggery syrup with a strainer to remove impurities.
Boil it on a low to medium heat until the jaggery syrup turns thick and sticky. Keep stirring to ensure the syrup does not catch the bottom.
To check if it's done, you can check if the syrup lightly coats the back of the spoon. Turn off the flame once this stage is attained.
Cool and store the jaggery syrup in a clean, dry glass jar until use.