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  • When melting the jaggery to make desserts such as Wattalappan remember to melt on a low flame – if you use a high flame, it could burn the jaggery and give your wattalappan a burnt taste.
  • When you have to melt chocolate or jaggery for puddings do not put a large piece into the saucepan for melting. Break or cut it into small pieces – this will allow it to melt quickly.
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