Jaggery has a sweet, winey fragrance and flavor that lends distinction to whatever food it embellishes. It has a heady aroma and delicious flavour somewhere between brown sugar and molasses
- It is used to make candies and granola bars called chikki in India.
- crushed, to sprinkle on cereal
- It is added to vegetables along with spices for the sweet and sour taste found in some Indian dishes especially from the western state of Gujarat.
- It sweetens and flavours that rich coconut milk and tapioca drink from Burma, moh let saung,
- it is used not just for confections but also to add the necessary touch of sweetness to hot curries
- Added along with lentils to make a dough which is stuffed inside whole wheat flour dough to make a heavenly flat griddle bread
- It is used for Indian sweet dishes like "Khir", "Puranpoli" and several deserts, instead of sugar, because of its nutritious value.
- It is used in traditional and cultural events as a gift to mark sweetness and auspiciousness
- It is used to sweeten pickles and "chattani".
- Jaggery is also used in ayurvedic medicines and high quality liquor products.

It is beliieved in India that jaggery has great nutritive and medicinal value. It has the reputation of being a medicinal sugar and is prescribed for use in the Ayurvedic system of medicine. Ancient Medical scriptures dating back to 2500 years state how jaggery.
Jaggery contains proteins, minerals and vitamins, which are essential constituents for the body. It is also a potent source of Iron and has a higher Iron and Copper contents than white sugar.    
It is also a superior product among natural sweeteners with regards to the Vitamin contents. It is an energy food that is said to "purify" blood, regulate the liver function and keep the body healthy.

Calories    19-20 Cal/tsp
Vitamin B Complex    1g/kg
Folic acid    1mg/kg
Iron   1mg/g
Calcium    5mg/100g

Peach Fruit Dessert - Yield: 6 servings Recipe by Raji Jallepalli
Ingredients
12 firm but ripe small peaches, preferably freestone (plums, apricots or nectarines may also be used)
1/2 cup ghee
1/2 cup jaggery
2 Tablespoons sherry or port wine (optional)
Pinch of salt and freshly ground black pepper
Method
Wash the peaches and pat dry. Cut in half lengthwise, remove the pits, and season the cut sides with salt and pepper. (This will set the enzymes and heighten the flavor). Place the peaches, cut sides down, on a platter or other non-reactive surface, and allow to rest for 30 minutes.

Heat the ghee in a large sauté pan over medium heat. Add the peaches, cut side down, and cook for about 3 minutes, or until the fruit and ghee begin to brown. Add the jaggery. Cook for about 5 minutes, or until the peaches begin to soften and the ghee and jaggery mixture is golden and syrupy. Add the sherry and cook for an additional minute.

Place 4 peach halves, cut sides down, in a shallow dessert bowl or soup plate. Pour syrup over peaches and serve.