or 3/4 cup sugar
Bring water to a boil.
Add jaggery or sugar, stir, and cook 1-2 minutes or until dissolved.
Remove from heat, and add tea.
Strain the tea leaves, and whisk the tamarind paste into the liquid.
Cool, and store in the fridge for up to 60 days.
To make the tea, pour 1/3 cup of syrup into a tall glass. Add ice. Then ginger beer or seltzer water over everything, and gently stir with a straw.
Garnish with fresh mint leaves, lime, and/or candied ginger.