Jaggery is a kind of unrefined sugar. Raw, concentrated sugarcane juice is boiled until it becomes solid and can be formed into blocks. It has the slight bitterness of molasses and the richness of caramel.

There are four other kinds of jaggery not made from sugar cane but they are unusual. One, Nolen Gurer, is made from date palm sap and the other is made from coconut sap. In Sri Lanka they make a kind of liquid jaggery, or treacle, from the sap of the kithul (aka jaggery palm) tree. In Myanmar they make jaggery out of the sap of the local toddy palm.

Jaggery used commonly throughout India, Afganistan, Iran and south-west Asia (in Hindu it’s known as Gur).

All kinds of health benefits are claimed for it, from curing constipation to reducing blood pressure and everything in between; and it does contain useful vitamins and minerals not present in refined sugar. In Ayurvedic medicine it’s used to treat respiratory conditions. If eaten during the winter months, when the sugarcane is harvested, and the jaggery is fresh it’s claimed that eating jaggery provides a boost to the immune system. Jaggery can be preserved into the summer but it needs to be frozen.

However, there are probably other things which are more efficient at that (see my hot toddy post), so the important question about jaggery is really how to use it to best advantage in cooking.

The first important thing to note is that the darker the jaggery the richer and deeper the flavour.

It’s widely available – on Amazon, or in Asian shops. But if you can’t find it you can substitute molasses (which is a by-product of the process of making jaggery).

Here are some ideas for what to do with it – it’s useful in both savoury and sweet dishes:

  • Grate it over ice cream, or make it into a syrup for ice cream
  • Make Rasgulla – https://www.storyofcooks.com/jaggery-rasgulla/ soft, melt-in-the-mouth cottage cheese balls with silky smooth brown jaggery syrup
  • Joymalya Banerjee presents his prawn and crabmeat dumplings in a date palm jaggery reduced syrup
  • Make Ratna’s sweet and sour aubergines
  • It’s often used in dal – a sort of thick lentil broth
  • You can use it to counteract the heat of very hot and spicy food

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