Crush 2 kilo jaggery . In a wok, pour 2 cups water. Add the jaggery and cook, boiling until the jaggery melts completely.Remove from heat. When it has cooled a little, pour through a hand-held sieve.It will take some time to filter.The jaggery syrup is useful in cooking, an essential ingredient for various curries, pickles and Payasams/ Sweet puddings. Cool and store in airtight bottles. Refrigerate.Since it solidifies in the refrigerator, just before use, thaw or add hot water.