Heat the jaggery syrup until it is thick and frothy.

Divide it between two ramekins and allow it to cool completely. It must set rock hard.

Preheat oven to 175°C.

In a bowl, mix together eggs, jaggery syrup and vanilla.

Add milk little by little and whisk until all the ingredients are combined well.

Pour this through a strainer to make a smooth mixture.

Divide this mixture between the two ramekins.

Bake them in preheated oven for 20 - 30 minutes or until the top is nicely browned.

Remove from oven and allow it to cool completely.

Cover with a wrap or foil and refrigerate it for two hours.

During serving, gently release the sides of the flan from the ramekin and flip it onto a serving plate.

Serve it immediately.