Warm corn kernels in a large lidded sauce pan or pressure cooker (follow the instructions in the packet) around 10 minutes.
Pop the corn, shaking the pan occasionally,until the popping slows.
Transfer the pop corns immediately to another bowl
Melt the butter in large open saucepan over medium heat.
Add Jaggery until it's completely moistened and add water and bring the mixture to boil.
Boil till one string consistency and scrappe the bottom in intervals.
Now pour the caramel sauce over the pop corns, stirring the pop corn.
Continue stirring the sauce into the pop corns ,until all the kernels are coated.
Spread the pop corn on the parchment paper/aluminum foil .
Let the pop corns cool completely on the baking sheets..
Serve immediately or store in a air tight container.
