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The Kolhapur jaggery is a variety of jaggery (non-centrifugal cane sugar) made from fresh sugarcane juice in the Indian state of Maharashtra. It is an agri-product manufactured from sugarcane which is a common and widely cultivated crop in Kolhapur.
Jaggery is a traditional non-centrifugal cane sugar [1] consumed in the Indian subcontinent, Southeast Asia, North America, [2] Central America, Brazil and Africa. [3] It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour.
Sesame and jaggery are both warming foods that can help boost immunity. This candy is thus beneficial for the human body during the winter season. [1] Hence this candy is consumed during winter festivals like Sankranti and Lohri. [1] The sweet is a mixture of sesame seeds (called "Til" in Marathi) and jaggery (called "Gul" in Marathi), hence ...
Kolhapur jaggery made from sugarcane is a prized crop in Kolhapur and so named after it. [55] It is known as 'Kolhapuri Gul (कोल्हापुरी गूळ)' - Gul means jaggery in the local state language of Marathi. [56] [57]
Maharashtrian or Marathi cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others. Maharashtrian cuisine includes mild and spicy dishes.
The Marayoor jaggery is a variety of jaggery (non-centrifugal cane sugar) made from fresh sugarcane juice in the Indian state of Kerala. [2] [3] It is an agri-product manufactured from sugarcane which is a common and widely cultivated crop in Marayoor and Kanthalloor Grama panchayaths of Devikulam taluk, Idukki district grown particularly by the farmers of Muthuva tribe.
Steamed modak (ukadiche modak in the Marathi language) Made of coconut and sugar/jaggery. This variation is especially prepared during the Ganesh Festival. They are hand-made and cooked in a steamer. They are perishable and need to be consumed immediately. [18] [19] [20] Fried modak Deep fried in oil instead of being steamed.
Khejurer Gur (Bengali: খেজুরের গুড়, romanized: Khējurēr Guṛ) is a type of jaggery made from date palm sweet sap. The sap is boiled and concentrated to syrup phase by evaporation; gur (jaggery) is prepared by cooling the concentrated syrup. Khejurer Gur is available in two forms — patali (solid) and nolen or jhola ...