Culinary uses of Gur/Jaggery
There are innumerable uses of Gur/Jaggery in India and it is part of every culture and every tradition.
You should combine turmeric, Gur/Jaggery, and ginger powder in the water and let it come to a boil in today’s time. Drink it daily to help boost your immunity and protect your lungs from infection.
Jaggery with roasted Gram – Rich in vitamins, fibre and proteins, roasted gram or chana goes perfectly with a bite of Gur/Jaggery. This dry snack is easy to store, so keep it on your office desks for those midday hunger pangs.
Gur/Jaggery and Peanuts – This combo is known as chikki, nut butter, or home-made snacks. This duo is super healthy. Peanuts are high in folic acid and protein content while Gur/Jaggery is rich in iron and calcium. Together, these two can boost your immune system and also ease menstrual cramps. They also eliminate toxins from your body efficiently. The trick is to consume it in small doses and you’d stay clear from constipation.
Gur/Jaggery and Turmeric – Now, this is less of a snack but it is extremely healthy and healing. Heat a Laddoo-sized jaggery piece slightly and sprinkle a pinch of turmeric on it. Roll it into bite-size balls. Pop one in your mouth every morning after breakfast for an immunity boost. Turmeric and jaggery both efficiently remove toxins from your body. This works especially well during weather changes.
Ghee with Gur/Jaggery – Looking for an easy detox solution? Gur and ghee are at your service. This combination is a winner when it comes to flushing toxins out of your body and reducing acidity.
One way to have this combination is to add a dollop of warm honey on a roti, grate some jaggery on it and make a sweet roll. But you can also just mix the two and have a bite of the Laddoo after a heavy meal – the perfect dessert that aids digestion and keeps your calorie count in check.
In North India, people enjoy solid jaggery with hot milk.
People also eat Gur/Jaggery with meal. We all are aware of the great combination of Makke-ki-Roti, Sarson-ka-Saag, Chhach& Gur!
Gur/Jaggery can be used in halwa as a replacement for sugar. Not only it adds enough iron to your food it also gives a nice mild flavor to halwa.
Potato halwa tastes very good with jaggery, potatoes are rich in minerals. You can add a variety of dry fruits in Gur halwa like pista, almonds and raisins. Therefore, jaggeryhalwa is also a healthy sweet dish that you can have especially in winters.
Jaggery can used in kheer as it also gives kheer a very rustic colour.
You can make normal rice kheer and put a little amount of jaggery into it. Jaggery kheer acts as a healthy eggless dessert for your family. It is easy to make Gur kheer at home and is mostly made at home.
Gur/Jaggery is used as an ingredient in sweet and savoury dishes in the cuisines.A pinch of it is sometimes added to sambar, rasam and other staples.
Gur/Jaggery is especially used during Makar Sankranti for making a dessert called tilgul.
Gur/Jaggeryis an ingredient of many sweet delicacies, such as Gur-ke-chawala traditional Rajasthani dish.
In Gujarat, Laddoos are made from wheat flour and jaggery. A well-known Maharashtrian recipe, puranpoli, uses Gur as sweetener
Gur/Jaggery is used extensively in South India to balance the pungency of spicy foods.
Raab – Sugarcane Syrup/Molasses dissolves quickly and can be consumed with breads, cereals, waffles and with hot milk.