Jaggery is cane (or palm) juice boiled and set without refining, keeping its molasses, minerals and a butterscotch depth white sugar lacks. In the South it appears as kandasari or naatu sakkarai; Bengal prizes nolen gur, the date-palm version, for its winter sandalwood notes.
Temple kitchens reach for jaggery where sweets carry meaning — payasam, sakkarai pongal, the jaggery-water drinks of festival days. It melts unevenly, so recipes strain the syrup after dissolving, and it behaves differently from sugar at the syrup stages, setting softer.
Used in 28 recipes
- Amti (Maharashtrian Dal)
- Ayurvedic Stewed Apples
- Badanekayi Gojju
- Bale Hannina Rasayana
- Daliya Porridge (Broken Wheat)
- Gujarati Temple Karhi
- Jagannath Puri Khajur Khatta
- Jagannath Puri Mahura
- Kacha Kela Sak
- Marwari Pumpkin & Potato
- Mysore Huli Tovve
- Pathrode
…and 16 more, found by the ingredient filter on the recipes listing .
Related entries
- Kalkandu (Sugar Candy) , Rock-candy crystals, the gentle sweetening of kheers and prasadam mixes.
- One-String Syrup (Ek Taar) , The sugar or jaggery syrup stage that binds laddus, khaja and most Indian sweets.
Mentioned in
References
- Indian Food: A Historical Companion , K. T. Achaya