Organic Jaggery Powder

A block of gur is lovely until you have to break it with a hammer for your morning chai. This powder is the same jaggery, already crushed.

Sugarcane juice is boiled in large open pans. As the water evaporates it thickens into a dark golden syrup, and when it sets it becomes gur. That gur is dried and ground into a coarse powder.

It tastes like sugarcane with a hint of caramel, and it is not as sharp as white sugar. The colour can be anywhere from light golden to brown depending on the cane and the batch.

Easy ways to use it at home

• In chai and coffee in place of sugar. Add it after you switch off the flame, or the milk can split.
• For gur wale chawal, kheer, sheera and atte ka halwa.
• For til and moongphali chikki and ladoos in winter.
• A spoon in the dough for sweet pooris or thepla.
• With ghee on a hot roti, which kids usually love.

Good to know

• Jaggery pulls in moisture from the air. Move it to an airtight jar once opened and always use a dry spoon.
• If it forms lumps in the monsoon, just break them with a spoon. It is still fine to use.
• It is still a sweetener, so use it the way you would use sugar.

Jaggery powder can replace sugar in tea, sweets and chutneys. Snacks like amla candy are best enjoyed in small amounts.

Store in an airtight container in a cool, dry place and use a dry spoon. Jaggery powder can form lumps if it takes in moisture; this is normal.

Pouches are sealed and packed carefully. If a pack arrives torn or damaged, take a photo and contact us with your order number.