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Indian Jaggery or Gur
pure and natural sweetener
use jagery in cooking and to make brittles or just by itself
Jaggery has a wonderful mellow sweet
natural taste with a hint of sour taste. Jaggery or gur is an unrefined sugar loved in
India since ancient times by itself, in its cooking and served in its temples. Gur or
jaggery has wonderful taste, texture ranges from golden brown to dark brown in color and
may be called the natural gold from heaven . It is dried sugarcane, date palms, sap of
coconut or sago palm juice. This raw juice is boiled down in iron pans and It is then
formed into blocks. The joy of jaggery is the simple processing process which yeilds a
more natural concentrated sugar with its molasses and crystals and many natural vitamins
and minerals intact. The jaggery gains iron from the iron pans heated to 200°C. It
contains up to 50% sucrose, up to 20% invert sugars, moisture content of up to 20%, and
the remainder made up of other insoluble matter such as ash, proteins and bagasse fibers
I grew up in the
Indian state of Maharashtra which is the largest producer and consumer of jaggery. We
would flavor our curries and dals with jaggery. In warm weather a sherbet of lime and
jaggery would be served. The Puran poli is a stuffed flat truely heavenly bread with a mix
of jaggery and boiled channa dal was a culinary highlight for us. Makar Sankranti a
large Maharashtrian festival favourite is a sweetmeat called tilgul would be served.
I would suggest to use
jaggery or maple syrup for cooking over sugar. Add to coffee and tea. If cooking
with milk add jaggery at the end as it can curdle the milk if added earlier on.
A popular sweet stuffing in Maharashtra
2 cup grated Gur (Jaggery)
1/4 cup dried shredded Coconut
1/4 cup ground Peanuts
1/2 cup ground Sesame Seeds
1 tbs Poppy Seeds
1/2 cup Besan
1 tsp Cardamom Powder
In Rajasthan it is
regularly consumed as a sweetener and is a part of many sweet delicacies such as gur ka
chawal (rice with gur).
1 cup basmati rice (washed and soaked for half hour.)
1 cup gur (Jaggery) made into crumbs
4 green cardamom pods powdered
1/4 cup ghee
4 cups water
In a small pot, bring water to a boil; add the drained rice, cloves and cardamom. Bring to
a rolling boil, lower heat and simmer 'till rice is soft or cooked. Drain rice well in a
Heat ghee in a skillet; add rice and mix well. Mix in the jaggery and cover pan and heat
on low. Stir and serve hot.
Many of the festivals
are incomplete without gur as it is offered to the deity during worship. When we would go
to the temple we would wait to get the gur and roasted garbanzos that they hand out to us
in the end. The combination is magical, simple, natural, healthy and has a wonderful taste
Jaggery Recipes are given below the article.
In cooking jaggery can sweeten both sweet and savory dishes.
Savoury Dishes include flavoring steamed, spiced veggies, dal,
amati or Maharashtrian dal, curry or sambar. Jaggery is also added to lentil soups
(dal) to add sweetness to balance the spicy, salty and sour components. Jaggery is
indespensible to make sweet, sour chutneys. These chutneys are then used to add flaor to
meals, chaats (snacks), samosas, bhel puri, vadas. In Gujarati cuisine jaggery
(gaur) is added in many, many dishes. In Bengal there are many sweet and sour
dishes/curry made with tomato, panchporan and jaggery. In Uttar Pradesh Kaddu or pumpkin
is sweetened with jaggery. In Punjab jaggery is added to carrot, cauliflower and tirnip
The most popular
use of gur is in desserts. Gur is added to rich, brown puddings in South India
called payasums - made from jaggery and rice, wheat or dal. These delicious
desserts are enriched with spices like cardamom and dried fruits, sesame seeds, shredded
coconut, peanuts, coconut milk and whole nuts. In Bengali cuisine it is very common in
making sweet dishes. Special sweet dishes are made by mixing jaggery with milk and coconut. Popular sweet dishes like Naru or Patisapta Pitha are
made by mixing jaggery with coconut shreddings.
Jaggery is also molded
into novelty shapes as a type of candy. Sweets like jaggery brittles combined with
sesame seeds, cashew nuts, pea nuts and jaggery cake made with pumpkin preserve, and
spices. Gazak Rolls prepared in pure ghee with Jaggary (Gur).
The sugar may be eaten
in small slices alone as a dessert.
Jaggery is a rich source of iron due to the process involved, using iron
utensils. It is considered by some to be a particularly wholesome sugar
and, unlike refined sugar, it retains more mineral salts. Moreover, the process does not
involve chemical agents. Indian Ayurvedic medicine considers jaggery to be beneficial in
treating throat and lung infections; Sahu and Saxena found that in rats jaggery can
prevent lung damage from particulate matter such as coal and silica dust. Gandhi felt that
jaggery was healthier than refined sugar, as it was not introduced into the blood as
rapidly.] As such, he used it in his own personal diet and recommended it to use in his
invented goat-milk diet.
or Gur Recipes
South Indian Sweet
Special Recipe For pongal Festival
1 cup Raw Rice
1/2 cup Green Gram Dal
1 cup Milk
3 cups jaggery (powdered)
4 tbsp Ghee
2 tbsp Cashewnuts
2 tbsp Raisins
5 no Cardamoms (powdered)
2 no Cloves (powdered)
1 small piece Nutmeg (grated or powdered)
A pinch of Saffron
2 1/2 cups Water
1. Roast dry the green gram dal for a couple of minutes.
2. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the
microwave and set aside.
3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.
4. Strain the jaggery to remove the dirt.
5. Put the syrup once more on the heat and stir till it becomes slightly sticky.
6. Add the cooked rice and dhal.
7. Heat the 4 tbsp ghee.
8. Fry the cashewnuts and raisins and add to the pongal.
9. Add the powdered cardamoms, cloves nutmeg and saffron.
10. Mix well and serve hot.
Jaggery Puttu recipe
Rice - 400 gms
Salt - a pinch
Jaggery - 1/2 kg
Cardomoms - 5-6
Grated coconut - 1/4 cup
Dry roast 400g of rice and powder it finely.
Heat equal quantity of water to lukewarm, add a pinch of salt.
Pour this water into the powdered rice and mix into a paste.
Steam this paste in a pressure cooker fully until you get 4-5 whistles.
To 50 ml water add jaggery ,cardomoms, and 1/4 cup grated coconut and make syrup out of
Break the cooked rice dough into fine pieces, and mix it with the jaggery syrup.
Add roasted cashewnuts.
Chikki Or Maharashtrian
50g/2oz cashewnut pieces
1. Place the jaggery into a small pan and heat gently, stirring frequently, until melted
2. Add the cashews and stir to coat.
3. Spread the cashews onto a sheet of baking paper or an oiled plate, working quickly
before the jaggery starts to harden - if it does, return to the heat for a few seconds
until melted again. Allow to cool completely, then break into pieces.
4. When cold, store in an airtight container until needed. Serve as a snack
Puffed Rice Recipe Submitted by jubin Makes 15 servings
similar to rice krispies, but made with nuts and piloncillo (jaggery)
Ingredients10 cups rice, puffed
40 g jaggery
1/2 cup peanuts, dry roasted
1/2 cup chickpeas, dry roasted
1 tsp canola oil
melt jaggery with a little water in a pan add rice, peanuts and chickpeas mix to coat
spread in an oiled shallow dish cut into squares when cooled
Peanut Jaggery Chikki
In India peanut brittle is called Chikki made with Jaggery (Raw sugar-cane sugar)
Modern Peanut Brittle recipe
Dry roasted salted Peanuts shelled halves: 2 Cups
Jaggery: 1 Cup
Water: 2 Tablespoons
Ghee: 1 teaspoon
1. Combine Jaggery and water in a heavy bottom sauce pan. Bring it a boil. The experience
Halwaii knows from the bubbles on the bottom, when the syrup is ready. Instead we will use
a candy thermometer. Heat to 260°F.
2. Combine roasted nuts and Ghee. Heat it to 290°F.
3. Line a baking sheet pan with a parchment paper. Butter the parchment paper with Ghee or
4. Pour mixture on to the sheet pan. Use the wooden spoon and flatten it out to about
¼" thick slab. You want it done while the mixture is hot.
5. Let it cool completely before breaking in to pieces
Khoa aur Gur Ka Gaajar
Makes 4 to 6 servings
_ cup raw almonds slices
_ tablespoon Dessert Masala
_ pound carrots, scraped, washed, and grated
_ 1/2 cup ground/grated jaggery (gur), or to taste
_ 3/4 cups heavy cream
_ cups nonfat dry milk
_ cup part-skim ricotta cheese
_ tablespoons raw pistachio nuts halves
1. Soak the almonds in water to cover for 30 minutes to soften. Meanwhile, prepare the
dessert masala. Drain the almonds.
2. Place the carrots in a large, heavy wok or a saucepan. Cover and cook over medium-high
heat about 5, minutes, stirring occasionally. Reduce the heat to low and cook another 5
minutes. Add the jaggery and cook until melted, 2 to 3 minutes. Increase the heat to
medium and cook, stirring as needed, until the jaggery is completely absorbed into the
carrots, 10 to 12 minutes.
3. While the carrots are cooking, make the khoa: Combine the cream, dry milk, and ricotta
cheese in a large nonstick skillet or saucepan and stir over medium heat until smooth, 3
to 5 minutes. Reduce the heat to low and cook, stirring often, until the mixture is almost
dry, 7 to 10 minutes.
4. Mix the khoa into the carrots, along with the soaked almonds and the pistachios, and
cook over low heat until the halva is completely dry and clumpy, 3 to 5 minutes. Transfer
to a serving dish, garnish with the silver leaves and dessert masala, and serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with
permission of the publisher, Wiley Publishing, Inc. All Rights Reserved
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