Jaggery Details.

Jaggery is a traditional unrefined sugar made from the juices of palm trees or sugarcane and is consumed in the Indian Subcontinent and Southeast Asia. It is also called “non-centrifugal sugar,” as it is not spun during processing to remove the molasses, which are otherwise nutritious. Jaggery contains a variety of minerals and vitamins, which makes it a comparatively healthier replacement for white sugar. Different types of branded jaggery have been introduced by reputed brands with convenient economy packs, keeping in mind the needs of customers.

Jaggery is concentrated product of cane juice and can vary from golden brown to dark brown in color. It is made up of 50% sucrose, up to 20% sugars, and up to 20% moisture. The remaining is made up of other insoluble matter such as proteins and bagasse fibers.

Traditional methods of pressing and distilling palm or cane juice is used to make jaggery. In the first step, the canes or palms are pressed to extract the sweet juice, which is then allowed to stand in large containers so that any sediments settle to the bottom. It is then strained to get a clear liquid which is then boiled in a large and flat-bottomed pan. During this process, the jaggery is continuously stirred and the impurities are skimmed off the top. A yellow dough-like paste remains which is transferred to molds or containers and cooled into jaggery.

It can be used as a replacement for sugar in any food or drink. It can be used to make traditional desserts in India after being mixed with coconuts, peanuts, and condensed milk. It is used in the making of traditional alcoholic drinks such as palm wine. In western countries, this sweetener is also utilized in baking. Non-food applications of jaggery is for dyeing fabrics.