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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 ...
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.
In rural Maharashtra, jaggery and water are offered as a refreshing welcome drink. A byproduct of jaggery production, Kakvi, is also used in rural Maharashtra as a sweetener. It is used also in Ayurveda. It is a staple ingredient in Maharashtrian cuisine, used in various dishes like vegetable curries and dals. [14]
According to Hindu and Buddhist beliefs, it is one of the favourite dishes of Ganesha and the Buddha and is therefore used in prayers. [2] [3] [4] The sweet filling inside a modak consists of freshly grated coconut and jaggery, while the outer soft shell is made from rice flour or wheat flour mixed with khowa or maida flour. [5]
Thanks to fresh green beans, an easy homemade cream sauce and crispy onion topping, this green bean casserole recipe is healthier and more delicious than traditional recipes that use canned soup ...
Desserts are usually served as part of main meals, whereas sweets are consumed at tea times. Many Sri Lankan desserts and sweets contain domestic spices, jaggery and kithul (Caryota urens) treacle. Locally made treacle and jaggery are the most common sweeteners.Sri Lanka's most famous sweet as acknowledged by all Sri Lankan is kawum .
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.