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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.
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.
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 ...
Jeevamrutha is a natural liquid fertilizer.It is made by mixing water, dung (in the form of manure) and urine from cows with some mud from the same area as the manure will be applied in later.
The rice powder / flour is then mixed with jaggery to create a dough. The dough is then rolled in white poppy seeds, pressed into 550–75 cm round disks or balls, and then fried in ghee . [ 2 ] The disks are fried poppy-coated side first.
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.
Mishti doi – curd that is fermented after adding sweetener to milk, usually cane jaggery or date palm jaggery, a Bengali dessert. Raita – a side dish for biryani; Ghoḷa Dahi/Ghoḷa- a strong-to-mild ginger infused with ginger and pepper, a characteristic Odia drink. Chukauni – a Nepalese side dish made up of curd and potatoes with spices
Laddu or laddoo is a spherical sweet from the Indian subcontinent made of various ingredients and sugar syrup or jaggery. It has been described as "perhaps the most universal and ancient of Indian sweets." [1] Laddus are often served during celebrations and religious festivals, especially those associated with the Hindu deity Ganesha. [1] [2] [3]