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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 ...
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]
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]
The ingredients of panchamrita: (clockwise from bottom right) milk, curd, sugar (or jaggery), honey and ghee. Panchamrita (Sanskrit: पञ्चामृत, lit. ' five Amṛta s ') is a mixture of five foods used in Hindu as well as Jain worship and puja and Abhiṣeka [1] It is often used as an offering during pooja post which it is distributed as prasad.
The origin of sweets in the Indian subcontinent has been traced to at least 500 BCE when, records suggest, both raw sugar (gur, vellam, jaggery) and refined sugar (sarkara) were being produced. [20] By 300 BCE, kingdom officials in India were acknowledging five kinds of sugar in official documents.
Suji ka Halwa (Hindi: सूजी का हलवा, Marathi: रव्याचा शिरा, Urdu: سوجی کا حلوہ) or Mohan Bhog (Hindi: मोहन भोग, Sanskrit: मोहन भोग) is a type of halvah made by toasting semolina (called suji, sooji, or rawa) in a fat like ghee or oil, and adding a sweetener like sugar syrup, honey, or jaggery powder.
"Sickle pitha"): a pan baked pancake made from bora saul and filled with sesame seeds, ground coconut, dried orange rind, and jaggery. The sickle is known as " Kachi" in Assamese and hence the name. ঘিলা পিঠা Ghila pitha (lit. "knee pitha"): a fried pitha made from bora saul and jaggery. Salt can also be used instead of jaggery ...