Jaggery or gur is actually made from sugarcane juice and is widely popular in Asian countries. The best part is it’s refined sugar free and is the perfect alternative to white sugar. I really love the aroma and flavor it imparts to sweets and desserts.
When I was a kid, I was obsessed with jaggery. I could eat a bowl of it in one sitting. Not very good for my teeth, I know. But luckily, as I grew older, the level of obsession has come down. However, my love for jaggery loaded snacks still remains the same.
I’ve a super yummy snack coming up on the blog. As jaggery is one of the main components of the upcoming sweet snack, I thought I’d introduce you to the process of melting jaggery first.
Melting jaggery is a no-brainer. All you need to do is heat grated jaggery and water, and then cool it down. Remember the whole process is done over low flame.
Recipes using jaggery
- Ada Pradhaman | Rice and Jaggery Pudding
- Jaggery Popcorn
- Moong Dal Payasam (Parippu Payasam)
- Unniyappam (Fried Rice Cakes using Jaggery)
- Kozhukkatta | Kerala Rice Dumplings
Simple technique to melt jaggery The jaggery I get here usually do not contain any impurities, so I don’t strain it.How to Melt Jaggery
Ingredients
Instructions
Notes
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 173Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 15mgCarbohydrates 45gFiber 0gSugar 44gProtein 0g AN INTRODUCTION TO ONAM SADYA
Basics are so important! Another tip is never mix hot milk and hot jaggery melted jaggery. The milk will split.
That’s really useful tip. Thanks!!