Heat a deep saucepan at a medium heat and pour in a corn oil and popcorn.
Gently heat the popcorn until the first one starts to pop.
Close the lid and let the popcorn pops. Occasionally agitate the sauce pan so that a more even heat distribution can be achieved.
Once it stops popping, remove the popcorn into a bowl.
Using the same pan, heat the jaggery powder with a splash of water and slowly evaporate the excess water.
Using a weighing scale as a gauge of the water content left in the jaggery, The weight of the jaggery should come back to 45g.
Once the jaggery syrup achieve 45g, add in baking soda to aerate the syrup and half of the popcorn. Stir vigorously until the caramel is evenly distributed onto the popcorn.
Season the other half of the popcorn with truffle oil and salt.
Mix together and serve
