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
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Aruna Panangipally says
Basics are so important! Another tip is never mix hot milk and hot jaggery melted jaggery. The milk will split.
Nish Kitchen says
That’s really useful tip. Thanks!!