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Jaggery, Natural Sweetner or Evaporated Sugarcane Juice -     1 lbs
Manufacturer: Ajika / DFK45 - 1 lbs

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Jaggery, Natural Sweetner or Evaporated Sugarcane Juice

Jaggery, Natural Sweetner or Evaporated Sugarcane Juice

$9.99   $6.99 You Save : 30% ($3.00)
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Jaggery is a "natural" sweetener made by the concentration of sugarcane juice so is sugar but sugar is refined before thickening the juice. So, the main difference between jaggery and sugarcane is that jaggery has molasses (vitamins, minerals and iron) and sugar does not. Jaggery has a distinctive taste and can have a consistency as soft as honey-butter or as solid as fudge and sugar is cystal. The color of jaggery can vary from golden brown to dark brown. While sugar is made only of sucrose, jaggery is made up of predominantly sucrose, mineral salts, iron and has fiber.

It is popular form of using sugar in Asia, Africa, Latin American and the Caribbean where sugar is grown. It is a dark, coarse, unrefined sugar. Jaggery, which accounts for 50 percent of the sugar eaten in India, is made from sugar cane and is processed by a method not unlike that used to make maple syrup here in Minneapolis. The sweet sap from the sugarcane is boiled down while several people help stir the steadily thickening syrup. The finished product.

How to use jaggery?
- In cooking jaggery can sweeten both sweet and savory dishes.
Savoury Dishes
- Jaggery is used to flavor vegetables simmered in ghee seared spices.
- Jaggery is also added to lentil soups (dal) to add sweetness to balance the spicy, salty and sour components.
- Jaggery is indespensible to make sweet, sour chutneys. These chutneys are then used to add flavor to meals.
- Pumpkin and squash are sweetened with jaggery.
- Jaggery pairs well with coconut, peanuts and panch phoran spice blend and tomatoes.

Desserts.
- Gur is added to rich, brown puddings in South India – called payasums - made from jaggery and rice, wheat or dal. These delicious desserts are enriched with spices like cardamom and dried fruits, sesame seeds, shredded coconut, peanuts, coconut milk and whole nuts.
- In Bengali cuisine it is very common in making sweet dishes. Special sweet dishes are made by mixing jaggery with milk and coconut. Popular sweet dishes like Naru or Patisapta Pitha are made by mixing jaggery with fresh coconut shreds.
- Jaggery is also molded into novelty shapes as a type of candy.
- Sweets like jaggery brittles combined with sesame seeds, cashew nuts, pea nuts and jaggery cake made with pumpkin preserve, and spices. ‘Gazak Rolls’ prepared in pure ghee with Jaggary (Gur).

Ayurveda info on jaggery?
Jaggery is recommended in case of iron deficiency anemia. Since jaggery is made up in iron vessels, it is also rich source of iron.
Jaggery is made up of longer chains of sucrose, is digested slowly and slowly releases energy and may be consumed by diabetics in small quantities as it predominantly is made up of sucrose.
Jaggery benefits as a cleansing agent and cleans the lungs, stomach, intestines, esophagus and respiratory tracts.

What is jaggery in:
Burma: jaggery
India: gur, jaggery
Sri Lanka: hakuru, jaggery
Thailand: nam taan oi


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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.

Jubin's Jaggery Puffed Rice Recipe Submitted by jubin Makes 15 servings
similar to rice krispies, but made with nuts and piloncillo (jaggery)
Ingredients10 cups rice, puffed
40 g jaggery
1/2 cup peanuts, dry roasted
1/2 cup chickpeas, dry roasted
1 tsp canola oil
Directions
melt jaggery with a little water in a pan add rice, peanuts and chickpeas mix to coat spread in an oiled shallow dish cut into squares when cooled


Peanut Jaggery Chikki (Brittle) Recipe
In India peanut brittle is called Chikki made with Jaggery (Raw sugar-cane sugar) and peanuts
Modern Peanut Brittle recipe
Ingredients
Dry roasted salted Peanuts shelled halves: 2 Cups
Jaggery: 1 Cup
Water: 2 Tablespoons
Ghee: 1 teaspoon
Method
1. Combine Jaggery and water in a heavy bottom sauce pan. Bring it a boil. The experience Halwaii knows from the bubbles on the bottom, when the syrup is ready. Instead we will use a candy thermometer. Heat to 260°F.
2. Combine roasted nuts and Ghee. Heat it to 290°F.
3. Line a baking sheet pan with a parchment paper. Butter the parchment paper with Ghee or Butter.
4. Pour mixture on to the sheet pan. Use the wooden spoon and flatten it out to about ¼" thick slab. You want it done while the mixture is hot.
5. Let it cool completely before breaking in to pieces

Khoa aur Gur Ka Gaajar Halva)
Category: Halva
Makes 4 to 6 servings

_ cup raw almonds slices
_ tablespoon Dessert Masala
_ pound carrots, scraped, washed, and grated
_ 1/2 cup ground/grated jaggery (gur), or to taste
_ 3/4 cups heavy cream
_ cups nonfat dry milk
_ cup part-skim ricotta cheese
_ tablespoons raw pistachio nuts halves

1. Soak the almonds in water to cover for 30 minutes to soften. Meanwhile, prepare the dessert masala. Drain the almonds.
2. Place the carrots in a large, heavy wok or a saucepan. Cover and cook over medium-high heat about 5, minutes, stirring occasionally. Reduce the heat to low and cook another 5 minutes. Add the jaggery and cook until melted, 2 to 3 minutes. Increase the heat to medium and cook, stirring as needed, until the jaggery is completely absorbed into the carrots, 10 to 12 minutes.
3. While the carrots are cooking, make the khoa: Combine the cream, dry milk, and ricotta cheese in a large nonstick skillet or saucepan and stir over medium heat until smooth, 3 to 5 minutes. Reduce the heat to low and cook, stirring often, until the mixture is almost dry, 7 to 10 minutes.
4. Mix the khoa into the carrots, along with the soaked almonds and the pistachios, and cook over low heat until the halva is completely dry and clumpy, 3 to 5 minutes. Transfer to a serving dish, garnish with the silver leaves and dessert masala, and serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved

South Indian Sweet Pongal Recipe - Special Recipe For pongal Festival
Ingredients
• 1 cup Raw Rice
• 1/2 cup moong dal
• 1 cup Milk
• 3 cups jaggery (powdered)
• 4 tbsp Ghee
• 2 tbsp Cashewnuts
• 2 tbsp Raisins
• 5 no Cardamoms (powdered)
• 2 no Cloves (powdered)
• 1 small piece Nutmeg (grated or powdered)
• A pinch of Saffron
• 2 1/2 cups Water

Method
1. Roast dry the dal for a couple of minutes.
2. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside.
3. Dissolve the jaggery in 3/4 cup water and cook on a low heat.
4. Let the jaggery melt.
5. Put the syrup once more on the heat and stir till it becomes slightly sticky.
6. Add the cooked rice and dhal.
7. Heat the 4 tbsp ghee.
8. Fry the cashewnuts and raisins and add to the pongal.
9. Add the powdered cardamoms, cloves nutmeg and saffron.
10. Mix well and serve hot.

Jaggery Puttu recipe
1 lb. Rice
Salt - a pinch
1 lb. Jaggery
Cardomoms - 5-6
Grated coconut - 1/4 cup
Dry roast 400g of rice and powder it finely.
Heat equal quantity of water to lukewarm, add a pinch of salt.
Pour this water into the powdered rice and mix into a paste.
Steam this paste in a pressure cooker fully until you get 4-5 whistles.
To 50 ml water add jaggery ,cardomoms, and 1/4 cup grated coconut and make syrup out of jaggery .
Break the cooked rice dough into fine pieces, and mix it with the jaggery syrup.
Add roasted cashewnuts.

Chikki Or Maharashtrian Brittle Recipe
Ingredients
100g/3½oz jaggery
50g/2oz cashewnut pieces
Method
1. Place the jaggery into a small pan and heat gently, stirring frequently, until melted and smooth.
2. Add the cashews and stir to coat.
3. Spread the cashews onto a sheet of baking paper or an oiled plate, working quickly before the jaggery starts to harden - if it does, return to the heat for a few seconds until melted again. Allow to cool completely, then break into pieces.
4. When cold, store in an airtight container until needed. Serve as a snack

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