Sugarcane jaggery, commonly known as Gur, is the most prevalent form of jaggery in India. It is a traditional, unrefined sweetener with a unique flavor profile derived directly from the processing of sugarcane juice.
Sugarcane Jaggery
Sugarcane jaggery is produced by boiling freshly extracted sugarcane juice in large pans until it reduces to a thick syrup, which is then cooled and solidified. This process does not involve the centrifugation or chemical bleaching used in refining white sugar, allowing the jaggery to retain many of the sugarcane’s natural nutrients, including trace minerals and antioxidants.
The flavor of sugarcane jaggery is significantly richer and more complex than white sugar. It offers a distinct caramel sweetness, often with a hint of molasses or a subtle smoky note, depending on the boiling process and the sugarcane variety.
Forms and Characteristics:
- Blocks/Cubes (Achchu): The most traditional form, solid and often used for general cooking and making sweets.
- Powdered Jaggery: Easy to measure and dissolve, ideal for beverages and baking.
- Liquid Jaggery (Kakvi): A thick syrup used in some regional recipes and as a topping.
