>The production of jaggery involves extracting juice from sugarcane or palm, which is then filtered and boiled to remove impurities. The thickened syrup is poured into molds and allowed to cool and solidify, resulting in a product that can range from golden brown to dark brown in color. The texture of soft ghor is typically pliable and grainy, making it easy to break apart and use in cooking
>Unlike refined sugar, jaggery retains trace minerals and vitamins such as iron, magnesium, potassium, and calcium, due to its less intensive processing. This makes it a slightly healthier alternative to regular sugar, providing additional nutrients along with its natural sweetness.
>Jaggery is widely used in Indian sweets and desserts like laddoos, chikkis, and payasams. It’s also a key ingredient in traditional beverages like chaach (buttermilk) and festive dishes like Pongal and Pithe. Beyond sweets, jaggery is utilized in savory dishes and sauces, lending a deep, caramel-like flavor that enhances the taste profile of the food.
>Jaggery is renowned for its medicinal properties in Ayurveda, where it is used to aid digestion, boost immunity, and cleanse the body of toxins. Its rich iron content makes it beneficial for individuals with anemia, while its natural sweetness offers a more wholesome alternative to processed sugars.
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