Jaggery

Dubai: What if all the sugar you consume had a healthy substitute? The answer is jaggery or gur; a natural sweetener made from sugarcane juice or palm and coconut trees sap. A sweetener consumed in Africa, certain regions of Central America (goes by the name ‘Panela’), Portuguese (by the name rapadura) and Asia, jaggery is most widely used and consumed on the Indian subcontinent. In fact, in the early days in India, sarkara (a Sanskrit language word) or modern-day jaggery was the only known sweetener. Even in India’s alternative medicinal practice of Ayurveda, numerous health benefits of consuming jaggery are cited. Speaking to Gulf News, Dubai-based Nutritionist Shilpa Mundada said: Jaggery is healthy. It is a complex form of natural sugar.” Comparing it to refined sugar, she explained jaggery’s nutritional content. “They have nearly equal calorie profiles, but the process of digestion and absorption is different as they are processed differently. Plus, it has a higher medicinal and nutritional value. Sugar consists only of sucrose, full of empty calories, whereas jaggery comprises sucrose (70 per cent) and nutrients such as minerals, salts, iron, and fibre. Ferrous salts (iron) are good for health and are recommended for anaemia or iron deficiency. Though the amount of iron present in jaggery is less than recommended dietary allowances, consuming a small portion of it will boost or contribute to the recommended iron intake. In the wake of a healthy lifestyle, many food p...

If you’re looking for a healthy alternative to ordinary refined white and brown sugar for sweetening, cooking and baking, you’re going to love our naturally delicious, mineral-rich, Certified Organic Jaggery is an important food, recognized in Ayurveda, the ancient Indian medical system, for its many benefits. Here are some tips for cooking with jaggery: • Use equal amounts or a little less jaggery in place of sugar in a recipe. Jaggery is rich – both in flavor and nutrition, so a little bit can go a long way. • If you keep jaggery in the refrigerator, bring it to room temperature before using. • Scrape with a pairing knife or grate as much as you need using a regular cheese grater. • Jaggery Powder is already crumbled / grated for you but may still need to be warmed and/or properly mixed for your recipe. • Make “jaggery syrup” to use in recipes calling for liquid sweeteners such as honey, maple syrup, molasses, corn syrup, etc. For every tablespoon of jaggery, use one teaspoon of warm or hot water. Blend or whisk well to make syrup. It’s naturally sweet and rich so you can use less in your recipes. For example, if a recipe calls for ½ cup honey, try 1/3 cup jaggery syrup instead. • Use jaggery alongside sugar in a recipe – this is a good way to cut down on the amount of refined or white sugar you need to use. Enjoy these 25 delicious ideas: • Use as you would brown or white sugar in recipes. For best results, grate only the amount needed. • Sweeten tea, coffee and hot or ...

Jump to Recipe Print Recipe Laddu | Ladoo | Laddoo | Black Chickpea Laddu | Kadale Unde | Ashtami Undo | Ganesh Chaturthi Ladoo | Til ke Ladoo | Aralu Unde | Popped Rice Laddu | Laaye Pitta Undo | Astami Ladoo | Chanepitta Undo Laddu with jaggery is a traditional recipe from the Mangalore and Udupi region, part of Coastal Karnataka in India. Ladoo is prepared mainly during Janmashtami and Ganesh Chaturthi and offered to God in the form of naivedyam and then distributed as prasad. I am from a Konkani household, and this laddu is sometimes called layi pitta undo or chane undo or Ashtami undo. If you have observed, I have mentioned multiple names for this laddu in this region. The recipe is the same, but this laddu is known by different names in local languages. If you prepare something similar, do mention what you call in your local language. It feels good to learn new things each day. This post is for my mom, who continuously supports me on my blogging journey. From the day she learned that I have a food blog, I cannot tell in words how much she is excited and supportive about it. Shravan Month or Saavn is the holiest month in the Hindu calendar, and from very little knowledge I have, all the Hindu festivals start this month. My mom is from the Udupi region, which is popularly known for Sri Krishna Temple. When I asked her what recipes are prepared for Janmashtami and Ganesh Chaturthi, she told me about this laddu (ladoo and laddoo). Also, she asked me to prepare these ladd...

Jaggery is made from sugarcane juice or the juice from palm trees and is becoming more popular as a replacement for white sugar. It's a staple in India, where it's called gur. Vitamins and minerals in jaggery make it healthier than white sugar. Nonetheless, it is still a type of sugar, and too much of it may harm a person's health. Book an Online consultation with India's best Nutritionist for FREE and get a customized solution to all you health problem. The purpose of this article is to explore how manufacturers produce jaggery, what its nutrition profile and uses are, along with its holistic health benefits. What is Jaggery? Jaggery, popularly known as gur, is a natural sweetener that is becoming a popular healthy alternative to sugar. It is a form of unrefined sugar and a healthier alternative to white sugar. Various types of jaggery are available in the market that vary in colour, ranging from golden brown to dark brown. Jaggery Nutrition A quarter-cup serving of jaggery contains: · Calories: 100 · Protein: around 1 gram or less · Fat: around 1 gram or less · Carbohydrates: around 26 grams · Fibre: around 1 gram or less · Sugar: around 24 grams · Calcium · Magnesium · Manganese · Potassium · Phosphorus · Iron · Zinc · Copper · Vitamin B (thiamin, riboflavin and niacin) · Plant protein · Phytochemicals · Antioxidants Wondering how much jaggery to eat every day? Around 10 grams of jaggery should be enough for daily consumption. It is, without a doubt, a healthier and nut...

I don’t mean plain, newfangled refined white sugar, though. I’m talking about the raw stuff. Gula melaka from Malaysia, jaggery from India, piloncillo from Guatemala, and panela from Mexico. Often pressed into dense bricks or cones as part of the drying process, these burnished reductions of cane or palm juice are rife with impurities that grant them a remarkable depth of flavor. Depending on the plant, place of origin, and production method, raw sugar tastes in turns smoky, bitter, caramelized to the brink of burnt, deeply fruity, and redolent with tropical sweetness. In my pantry right now, I have a smoky, savory sugar puck from Guatemala; a flaky, grass- and molasses-tinged ball of jaggery from India; crystals of cane sugar from Taiwan that recall candied winter melon; and a raisin-y, twangy brick of sugar from China that’s so precious to me I treat it like finishing salt. Each has its own use in my kitchen, and, unlike spices or bottles of olive oil, these sugars don’t degrade much with time. (They do, technically—moist bricks will dry out, and some volatile compounds inevitably vaporize and oxidize—but far less so than other pantry goods.) • Panela (a.k.a. piloncillo): From Central and South America; made from sugarcane; ranges from toffee to dark-roux coloring. • Jaggery (a.k.a. gur): From India; usually made from sugarcane but sometimes made from date palms; ranges from tan to chocolate coloring. • Gula jawa (a.k.a. gula melaka): From Indonesia and Malaysia, respect...

Jaggery or gud is a winter staple in many Indian households. For some, it is like an after-meal indulgence, and for some, a replacement for sugar-laden sweets. Either way, jaggery is a storehouse of health benefits. An amazing source of beneficial minerals like iron, vitamin C, protein, iron, potassium, and magnesium, it also helps to keep acidity and bad breath at bay. There are a lot of people who eat jaggery directly, but there are different ways to add jaggery to your diet. 2. Gud and dal It’s a common misconception that the use of jaggery is only restricted to being involved in sweet dishes. It can also be used in a dal preparation to accentuate its flavour. “You can go ahead and add amchur (mango power) and red chili to balance out the flavour along with salt so that your food doesn’t taste excessively sweet. It leaves an excellent flavour and aroma to your dish. Adding a few drops of lemon is also reckoned for better absorption of iron in the body.” It is a very convenient method to add iron to your diet, particularly for people suffering from anemia who do not have a dominant sweet tooth. Jaggery is mostly added in dal in several Indian households. Also read: 3. Gud Halwa Gud can serve as the best replacement for sugar in traditional halwa. Not just because it gives a boost of iron to your food, but it also adds a nice mild flavour to halwa. Potato halwa tastes good with jaggery, and potatoes are also rich in minerals. But, you must be careful with its quantity as ...