Jaggery is a dark, unrefined sugar made by evaporating the water from sugar cane juice or palm sap. The flavour is sweet, with deep caramel undertones. Some jaggery can have smoky notes, others slightly fruity, and all these slight differences depend on the cane and sap it was obtained from.
The most popular use for jaggery is within Indian cooking, whether it’s chakkara pongal, a sweet rice dessert made with rice, jaggery, ghee, nuts and raisins, or added to sambar (a lentil stew) to balance out sour tamarind.You can use jaggery as you would sugar to sweeten tea and coffee, or try sprinkling over crêpes, porridge or shortbread.
Ingredients: Natural cane sugar (panela)
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