Ghee-Jaggery Popcorn




35-40 min


Ghee-Jaggery Popcorn

Nothing beats the flavour of hot, freshly made popcorn. Making popcorn at home is super simple, healthier and also economical. You can customise the popcorn with any of your favourite flavours. This recipe uses flavourful Sarda Farms ghee and liquid jaggery to make deliciously addictive Ghee Jaggery Popcorn.

For a savoury version of this popcorn, skip the liquid jaggery and use any spices like pepper, chaat masala, chilli powder, Mexican spice mix etc.




  • ½ cup ‏dried popping Corn Kernels
  • 4-5 tablespoons ‏Sarda Farms ghee
  • ¼ cup ‏liquid jaggery (or as required)
  • ‏Pinch of sea salt (optional)


Melt ghee in a deep, heavy bottom pot on low-medium heat. Add the salt (if using) and stir

Place the corn kernels in the pan and heat on medium. Mix with a spatula so that the kernels are coated with ghee.

Once the corn kernels start popping cover the pan with a lid, leaving a little gap for steam to escape.

Carefully shake the pot a few times, so that the corn at the bottom do not burn.

Once the popping stops, take the pot off the heat and remove the cover.

Transfer the popcorn to a large bowl and drizzle the jaggery. Toss to mix and coat the popcorn.

If you find that the popcorn becomes a bit soggy, place it on a lined baking sheet and bake in the oven at about 110-120 deg C for 15-20 minutes till it crisps up.

Cool and store in an airtight container.


Liquid jaggery is usually available at health stores. Otherwise you can melt jaggery and use.

You can also optionally use honey or caramel syrup.

For the savoury version of this popcorn, sprinkle the desired spice mix after the kernels pop and mix.

You can pp the kernels in batches for maximum efficiency.


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