Organic Jaggery Powder
Jaggery Powder is extracted from the sap of sugarcane, which has a high sucrose level. It is found in South Asian and Southeast Asian cuisines. It is sold both as a block and a powder to make it easy to eat.
Organic Jaggery Powder comes in off-white, golden-brown, and dark brown colors and has a sweet taste. Jaggery Powder can be used to replace white sugar in most recipes.
It is known as gur in Hindi, Odia, and Bengali; vellam in Tamil; and Sharkara in Malayalam. Kolhapur in Maharashtra is the largest producer of Jaggery Powder in India.
Jaggery Powder holds great cultural significance as it is used to make Tilgul in Maharashtra and Tal na Laddu in Gujarat during Makar Sankranti. In Andhra Pradesh and Tamil Nadu, Jaggery Powder is used to make Milk Pongal or Chakkara Pongal. It is also used in chutneys and curries to balance out the spice.
- Extraction: To make Gur Powder, the juice is extracted from the sugar cane.
- Clarification: The juice is then heated to remove any impurities.
- Concentration: The pure juice is boiled to form a thick syrup.
- Setting: The syrup is poured into molds and left to cool down and solidify. After solidifying, it becomes Jaggery or Gur.
- Crushing: To make Gur Powder, you should crush the solidified gur to make a powder.
Organic Gur Powder is meant to be stored in an airtight container to ensure no moisture gets in. It should be placed in a cool and dark area.
The shelf life of Organic Gur Powder is between 9-12 months. Storing Organic Gur Powder is a tedious task that should be done aptly, especially during monsoon when the air is moist.
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