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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.
The List of Tamil Proverbs consists of some of the commonly used by Tamil people and their diaspora all over the world. [1] There were thousands and thousands of proverbs were used by Tamil people, it is harder to list all in one single article, the list shows a few proverbs.
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.
Chikki is a traditional Indian sweet generally made from nuts and jaggery/sugar. [1] There are several different varieties of chikki in addition to the most common groundnut (peanut) chikki. Each variety of chikki is named after the ingredients used, which include puffed or roasted Bengal gram , sesame, puffed rice, beaten rice, or khobra ...
Sukiyan (or sukhiyan or sugiyan) is a fritter food made with pulses, jaggery and maida flour. Also called "Suguntalu", it is a popular food item in South Indian cuisines, and it is generally eaten as a breakfast, a side dish, or a snack.
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 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.
A ball of inji (ginger) lehyam upon a palm. Lehyam is prepared using powdered medicine, jaggery, sugar, honey, in an aqueous medium of water. Ghee is often added as a preserving agent, and after preparation, the food may be rolled into small balls and left to harden within a vessel, edible for up to a year.