Jaggery, known as gur in Hindi, is an unrefined sweetener made by boiling down sugarcane juice until it thickens and solidifies. It's been part of Indian cooking for generations, appearing in sweets, beverages, and savoury dishes alike.
How Jaggery Is Made
Sugarcane juice is extracted and slow-cooked in a kadai, traditionally over firewood, until it thickens. A plant-based clarifying agent ā okra pulp is a commonly used one ā is sometimes added to help remove impurities from the juice. The thickened syrup is then cooled and either set into blocks or crushed into a granular powder form.
How Jaggery Differs From Refined Sugar
Refined sugar production separates out the molasses; jaggery production doesn't, so the molasses stays in the final product. This is what gives jaggery its characteristic brown colour, caramel-like flavour, and the naturally occurring minerals molasses contains.
Culinary Uses
Jaggery is used to sweeten tea and coffee, in traditional sweets like payasam, til ladoo, and chikki, as a substitute for sugar in baking, and in savoury glazes or marinades where a deeper, caramel-like sweetness is wanted.
Storage
Store in an airtight container in a cool, dry place. Jaggery can soften or harden depending on humidity, but this doesn't generally affect its usability in cooking.
FAQs
Is jaggery the same as brown sugar?
No. Brown sugar is refined white sugar with molasses added back in; jaggery is unrefined and retains its natural molasses content from processing.
Does jaggery expire?
It has a long shelf life when stored properly in an airtight container away from moisture, though its texture may change over time.
Can jaggery be substituted for sugar in recipes?
In many recipes, yes ā though it has a different flavour profile and moisture content, which can affect texture, particularly in baked goods.
What's the difference between jaggery block and jaggery powder?
They're made the same way. The only difference is the final form the jaggery is set or crushed into.
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