Jaggery (Gud or Gur in Hindi or Vellam in Tamil), a wholesome various to sugar, is a standard sweetener utilized in Indian kitchens since historical occasions. Come winter, gud turns into a vital ingredient for making a wide range of desserts; from Sakkarai Pongal within the South to Pithas, Nolen Gur Sandesh and Rasgullas within the East and Gud Til Ladoos within the North and West, each Indian state has its personal jaggery-based delicacies. 

What’s Jaggery?

Jaggery is unrefined cane sugar, a pure sweetener current since historical occasions within the Indian subcontinent and surrounding Southeast Asian nations. Latin Individuals additionally devour an analogous product named Panela. Whereas Panela is made solely from sugarcane juice, gur will be constituted of the sap of palm, coconut and in uncommon situations from sago as nicely. 

Native to Papua New Guinea, sugarcane vegetation travelled all the way in which to Asia through the late Bronze age. The primary point out of sugarcane cultivation in India was recorded in 1500 BC. KT Acharya, in his ebook: “Indian Meals Companion,” mentions that sugarcane was referenced within the Atharvaveda scripture: ‘I give you dried sugarcane, white sesamum seeds and bamboos‘.

Although sugarcane is native to South America, Indians had been the primary to course of them and uncover the world’s most typical pure sweetener – refined white sugar and different merchandise like jaggery and molasses. 

The English phrase jaggery is derived from the Portuguese phrase Jagra (Palm Sugar), which is derived from the Sanskrit phrase śarkarā. (which means sand or gravel). White sugar is also called śarkarā attributable to its grainy texture. The Hindi phrase Gur or Gud is probably derived from Gauda, an historical title of Bengal - the area was identified for its superior kinds of sugarcane. 

In India, sugarcane additionally holds a religious and spiritual significance (of prosperity) throughout Makar Sankranti or Pongal. It’s a nationwide pageant that celebrates the top of the harvest season in India. As Indians observe the Lunar calendar, the celebration date varies annually however often falls round mid-January. The most well-liked dish made utilizing jaggery is sakkarai pongal, a candy dish manufactured from rice cooked in milk and sweetened with the standard sweetener. 

Varieties of Vellam / Jaggery:

Let’s talk about the commonest kinds of vellam present in India. There are two primary vellam varieties. The method of jaggery-making is comparable all through India. Gur, Gud, Guda, Bellam, Vellam, Chakkara are a number of the regional names for jaggery.

(1) From Sugarcane – Vellam | Gur:

The most typical kind of jaggery utilized in Indian delicacies comes from sugarcane sap. Sugarcane juice is boiled, evaporated, and the concentrated (with out the separation of molasses) liquid is poured into numerous moulds and left to sun-dry. From golden yellow to darkish brown, it is available in numerous colors relying on the standard and sort of sugarcane used. 

*I’ve solely talked about the Tamil names, as I’m accustomed to it.

Within the South, in Tamil Nadu, based mostly on the form, jaggery is both known as achu vellam (sq. or cylindrical) or manda vellam (roughly spherical and bigger in measurement), and the powdered type is named nattu sakkarai. 

Achu Vellam: As quickly because the sugarcane syrup concentrates and achieves the specified consistency, it’s instantly poured into square-shaped moulds. As soon as dried and set, they’re bought available in the market as achu vellam. 

Manda Vellam: While you go away the sugarcane focus to chill down, it begins to solidify. The strong clumps, whereas nonetheless scorching, are roughly rolled into oval sized balls of equal weight. As they resemble the form of the top, this is named manda (which means head in Tamil) vellam. Manda Vellam is also called urundai (spherical) vellam or gundu (giant) vellam attributable to its form. 

Pagu Vellam: That is probably the most sought out kind for making conventional sweets in Tamil Nadu. It’s often darkish brown in color, barely sticky and appears very a lot alike manda vellam. 

In South India, most conventional dishes make use of jaggery syrup and name for one or two string-thread consistencies. Since this pagu vellam melts simply, we want to make use of this for making conventional sweets like adhirasam, vella seedai and so on… 

Naatu Sakkarai: When the sugarcane focus is allowed to chill utterly, it hardens extra. The hardened mass is crushed and processed additional right into a powder. Jaggery in powdered type is named Naatu sakkarai in Tamil, which is analogous to brown sugar in texture and consistency. 

Kakvi: In states like Maharashtra, Goa and Gujarat, the sugarcane focus is bought as liquid jaggery, often called Kakvi within the native tongue. 

(2) From Date Palm bushes – Karupatti | Nolen Gur:

This selection is obtained from the sap of palm / palmyra bushes. It’s known as Karupatti in Tamil and Nolen Gur in Bengal. It’s more durable than common jaggery and far darker in color. 

You’ll be able to substitute karupatti and vellam in any given recipe, although the style and color of the ultimate product may barely fluctuate.

How you can use Jaggery in cooking?

As quickly as you purchase jaggery blocks, break them up into small chunks for ease of use and comfort. When you discover it tough to interrupt them into smaller items, discuss with this submit on “find out how to break jaggery simply”. As soon as that’s executed there are numerous methods wherein you should use jaggery in your cooking.

• Within the Indian kitchen, jaggery is principally used as a sweetener to make conventional desserts viz., Athirasam, Vella Seedai, Sakkarai Pongal and Payasam
• Recipes that makes use of tamarind or every other souring brokers recommends so as to add a pinch of jaggery to steadiness the sourness. Sambar in Karnataka, Vatha Kuzhambu in Tamil Nadu, Gujarati dals or basic Thai recipes like Pad Thai and candy chilli sauce are few examples.
• It can be used to sweeten each cold and hot drinks. You’ll be able to substitute powdered jaggery for white sugar in your common tea and occasional. In Tamil Nadu, Sukku kaapi, a scorching beverage manufactured from dry ginger and coriander seeds, makes use of jaggery as a sweetener. Panagam, a summer time coolant from Tamil delicacies primarily makes use of jaggery and dry ginger.
• It may be utilized in salad dressings, in oatmeals and porridges as a substitute of uncooked sugar.
• These days, it is usually used as a sweetener in baking.

How you can purchase jaggery?

The color of the jaggery not solely imparts a gorgeous golden hue to the completed product, however it is usually a key consider deciding its high quality.

Don’t purchase jaggery that’s colored or seems to be pale (yellow). As a thumb rule, the darker the color of the jaggery, the much less bleaching brokers have been used whereas processing.

How you can retailer Jaggery and it is Shelf life?

If stored in an hermetic container, it lasts for months. Preserve it away from warmth, moisture and air. If it tastes salty or bitter, then it has develop into rancid. Good high quality jaggery can be more durable in texture and freed from moisture. 

Jaggery Recipes from The Magic Saucepan

Now that you’re accustomed to the kind of jaggery, and its makes use of, do try the Indian sweets made utilizing this liquid gold. 

Conventional Tamil Competition dishes utilizing jaggery

Advantages of Jaggery:

Gur is among the historical staples in Indian kitchens. Indians use jaggery to deal with minor illnesses reminiscent of acidity, constipation and to get on the spot power whenever you really feel down. It is filled with minerals that present well being advantages. Jaggery is commonly indulged throughout winters to beat the chilly because it provides warmth to the physique. Candy snacks like gondh ke laddo and til ki ladoo use jaggery because the sweetener. 

Although jaggery is a more healthy various than plain white sugar, it nonetheless has glucose and fructose and is suggested to conusme moderately. 

References:

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