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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.
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 ...
The Muzaffarnagar jaggery is a variety of jaggery (non-centrifugal cane sugar) made from fresh sugarcane juice in the Indian state of Uttar Pradesh. [1] [2] [3] It is an agri-product manufactured from sugarcane which is a common and widely cultivated crop majorily in the districts of Muzaffarnagar and also in Bijnor, Shamli, Baghpat, Meerut and Shajahanpur.
This popular jaggery variant is made from unrefined sugarcane juice, manually extracted and processed using traditional boiling, churning, and filtering methods. The result is a distinctively flavored and textured jaggery, often relished in its crystallized state. [12] Kolhapur jaggery is white, golden (reddish-brown) and chemical-free.
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.
Jaggery, non-centrifugal cane sugar, Myanmar. Non-centrifugal cane sugar (NCS) is the technical name given to traditional raw sugar obtained by evaporating water from sugarcane juice. NCS is internationally recognized as a discrete and unique product by the FAO [1] since 1964 and by the World Customs Organization (WCO) since 2007.
Most yogis use raw honey (often in combination with dairy), jaggery, or raw sugar (not refined). Palm jaggery and coconut palm sugar are other choices. Others use alternative sweeteners, such as stevia or stevia leaf. In some traditions, sugar and/or honey are excluded from the diet, along with all other sweeteners. [citation needed]
Anarsa is made from soaked powdered rice with jaggery or sugar. The traditional process for creating the anarsa batter takes three days. [71] Basundi is a sweetened dense milk dessert. [92] Aamras is a pulp or thick juice made from mangoes, with added sugar and milk.