KERALA JAGGERY

KERALA JAGGERY

BOTANICAL NAME: Saccharum Officinarum

Jaggery is a traditional non-centrifugal cane sugar consumed in Asia, Africa and some countries in the Americas. It is a concentrated product of cane juice and often date or palm sap (see palm sugar) without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. Jaggery is mixed with other ingredients, such as peanuts, condensed milk, coconut, and white sugar, to produce several locally marketed and consumed delicacies.

USES

Jaggery used as an ingredient in sweet and savoury dishes in the cuisines of India, Pakistan, Bangladesh, Nepal, Sri Lanka, Afghanistan and Iran. For example, a pinch of it is sometimes added to sambar, rasam, and other staples. Jaggery is added to lentil soups to add sweetness to balance the spicy, salty and sour components, particularly in Gujarati cuisine. Maharashtra in India is the largest producer and consumer of jaggery most vegetable dishes, curries, and dals and many desserts contain it. This is specially used during Makar Sankranti for making a dessert called tilgul. In Gujarat, during Makara Sankranti, a similar preparation called tal na ladu or tal sankli is made. In rural Maharashtra and Karnataka, water and a piece of jaggery is given when someone arrives home from working under a hot sun.

RETAIL PACKING AVAILABLE : 500GM/1 KG