How To Make Jaggery At Home

Sugar cane recipes include unrefined cane sugar and jaggery (gur). All you need is cane juice and patience to make these delicious unrefined sugar products!If you follow me on Instagram, you may have come across some of my ongoing series learning about sugar – what are the different types of sugar, how are they made, can they be homemade? at home, etc. Well, when I started visiting a small local store and noticed they had a sugar cane juice machine in the store, it made my brain spin. I realized that I might have the opportunity to create more homemade sugar products, including unrefined cane sugar and jaggery (aka gur). sugarcane juice processing. The first is unrefined cane sugar with a lot of molasses and the second is homemade “jaggery”. Not only is this great for those who can’t buy it easily from where they come from, but making it at home allows you to eliminate any unnecessary “additives” and can also be a process.” cleaner”.

What is palm sugar?

Palm sugar – also known as “Gur” in Hindi, is an unrefined sugar, widely consumed in India and Southeast Asia, made from concentrated sugarcane juice (although there are versions available as well. made from coconut resin and dates). Thanks to the absence of separation of molasses and crystals, the color ranges from light yellow to dark brown, when making jaggery, the process is very simple. First, the sugarcane is crushed to get the juice. This juice is then filtered and boiled to remove any impurities. In some commercial versions, certain bleaching or cleaning agents are added to “clean” the juice at this point. to form a “block” of jaggery, cut into squares/rectangles.Meanwhile, unrefined cane sugar is darker in color and granular (instead of in bulk). Depending on the color of the unrefined sugar, some people even mistake it for brown sugar.

Are brown sugar and jaggery/unrefined cane sugar the same?

No. Although cane sugar is granular and brown due to its molasses, it is much less processed than brown sugar. When producing brown sugar, a centrifugation process is used to make regular (white) sugar (spinning at high temperature to remove molasses) and then a specific amount of molasses is added to it to make brown sugar. different types of brown sugar. In both unrefined cane sugar and jaggery, nothing (other than impurities) is removed from the sugar, so it has a higher nutritional value and varying sweetness.

What are the benefits of jaggery?

While jaggery (and unrefined sugar) is still sugar, it has been used for centuries as a health aid. Because it’s unprocessed (like raw honey), jaggery is rich in vitamins and minerals, has immune-boosting properties, and antioxidants. In fact, it is very common to eat a piece of jaggery after a meal, not only as a “sweet” treat, but also believed to be good for your digestive system and help remove toxins from the body. . According to Ayurveda, jaggery also contains anti-allergic properties, which may help promote lung health by removing toxins and mucus. Therefore, it is used to treat various respiratory problems, including cough, cold, asthma, etc. When comparing sugar and jaggery directly, jasmine sugar is the one with more nutrition. in two types of sugar, does not contain chemicals. It also has a lower GI (is absorbed more slowly by our bodies, so it doesn’t raise blood sugar as quickly). However, it is still sugar, so the general guidelines for daily sugar consumption remain in place. Just like any sugar, too much can lead to weight gain and blood sugar spikes. Furthermore, it contains high levels of sucrose, which should be avoided by people with inflammatory conditions (such as rheumatoid arthritis). You can read more about jaggery, its benefits and uses here on Healthline.

Ingredient

All you need to make both unrefined cane sugar and jaggery is just one ingredient: cane sugar!

• Sugar cane: Because of the toughness of sugarcane, it is necessary to use specialized machines to break it into small pieces to squeeze out the juice. For that reason, I bought my fresh cane juice from a local store to squeeze it right then and there for me.

How to make sugar from sugar cane?

Method 1: Unrefined cane sugar

Step 1: Squeeze sugar Cane sugar is very tough and requires a dedicated juicer to properly cut the hard stem. I buy fresh juice from a local store and I juice there (nothing added to the juice!).You can also press sugar cane at home, but first you need to cut the cane into thin strips to make it easier to squeeze. However, it is safe to consume it without boiling. To bring to a boil – put the juice in a large thick-bottomed saucepan and bring to a boil over medium heat. Foam will appear on top of the mixture, which is from all impurities. Skim off the foam and continue to cook until there is no foam (20-30 minutes). Then remove the juice from the heat and do step two. Boiling the juice will also make the color of the final sugar darker.Step 2: Dehydrate the cane juice Place the cane juice in a large oven safe/dehydrator safe dish. Ideally, you want a liquid layer as thin as possible, so that it loses water faster. For that reason, it’s best to use multiple containers. Place the tray/s in your dehydrator (or oven if the temperature is low enough) at 140-150ºF / 60-65ºC (the lower the better). This will take anywhere from 24-48 hours, depending on the thickness of your juice and how much water you are dehydrating.During the evaporation phase, the juice will first start to look like a thick syrup, then will thicken and start to look like a wet molasses sugar. The color will darken due to the molasses. To avoid that, I recommend you to start subdividing the crystals and mixing them when they reach stage 3 (picture below). That way, they’ll dry more evenly. You can do this a few times to make sure the edges don’t brown too quickly.Read more: The Raven Guard | Top Q & AOnce it’s very dark but not so “wet”, you can break it into smaller crystals. Do this with a table scraper, sharp knife, or food processor. Here’s your unrefined cane sugar!

Method 2: How to make jaggery

First, press the cane as in the other method. Then, pour the juice into a large, thick-bottomed saucepan and bring to a boil over medium-high heat. Skim off any foam that appears at the top when it boils. These are impurities that rise to the surface. Then reduce heat to medium and continue to cook, skimming until foam is gone. Continue stirring frequently until the mixture becomes a thick syrup, dripping from your spoon into small granules. This entire process usually takes between 40-60 minutes. It will first be very liquid and become quite “clear” in color, then become super effervescent and golden in color before condensing into a golden syrup-like paste. At this point, you have liquid jaggery, called “kakvi.”Then, remove the syrup from the heat and stir constantly for a few minutes (or longer depending on how hard you’re making it) to cool the mixture. Keep it in motion to prevent it from sticking. When the syrup mixture is thick, transfer it to a large oiled deep baking tray (or multiple trays). I like to use enough trays to make, so the jaggery is no more than 1 inch thick, to test the mixture is ready to transfer you can drop some syrup in a cup of cold water. It will solidify and “glow” when pressed. dehydration process. Cooling time will depend on its thickness and temperature/humidity/climate. Once it’s solid, use a knife to cut the block into smaller pieces. Then transfer these to a large airtight container – your jaggery is ready! Alternatively, you can break each piece into jaggery powder and store it that way.

How to store?

You can store unrefined cane sugar or jaggery in sealed container at room temperature for 3-4 months. It could last even longer, up to 6 months – but I haven’t tried it so far.

How to use?

How to make jaggery powder? One method is that you heat the jaggery block in the microwave for 20-30 seconds on both sides. Then it should be soft enough to be easily broken into smaller pieces. However, you can also do it without a microwave using a vegetable peeler or a box masher. They can be used in many of the ways you would use regular sugar.

• Use as a sweetener in curries and other spicy foods to balance flavors.
• Some “candies” (including chakkara Pongal, kobbari undalu, payasam, or jaggery) are made with jaggery – often with additional ingredients such as nuts, shredded coconut, puffed rice, peanuts, milk/ cream/condensed milk etc. added jaggery.
• Use one of them to sweeten drinks like ginger tea, tea, coffee, etc.
• You can use both products (granular and jaggery) to make a simple syrup that’s perfect to use as a liquid sweetener in recipes.

Top Notes and Tips

• Guaranteed fresh juice: if you can supply fresh cane juice, that’s what you need for these methods. You don’t want one with any preservatives/additions.
• Make sure to stir while the jaggery cools: if you don’t, it will stick to the container – you want it to stay liquid until you transfer it.
• Take the jaggery out of the heat just in time: this can take a bit of practice, but you’ll soon know when your mix is ​​ready. If you stop heating too early or too late, the color will change and not melt as usual. Using a water test for it “balls up” helps (mentioned in the recipe).

More DIYs at home

• Homemade condensed milk
• How to make date syrup
• Chocolate making – from beans to bars
• How to make simple syrup
• How to make powdered sugar
• Homemade jelly powder/powder
• How to make herbal salt
• How to make baking powder
• Easy Homemade Pumpkin Seasoning (Replace and Use)
• How to make Bulgur bread at home

If you try this method for unrefined cane/jaggery, I’d love to hear your thoughts/questions below. Also, I appreciate rating the recipe tag below and feel free to tag me in your recipe posts on Instagram @Alphafoodie!Read more: how to choose a wig for the face

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