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508 jaggery recipes


Last Updated : Apr 13,2018




Sugarcane is crushed to extract juice and then the juice is strained and boiled for few hours. This concentrated liquid is added into moulds and kept to cool off till it hardens. The color ranges from golden yellow to dark brown. It can even be extracted from palm sugar or date palm. These days sugar has been used extensively used which is a refined, crystallized form of jaggery. They both are alternatively used as sweetener in Indian cuisine.  

Jaggery has a number of health benefits like it helps in digestion and improves blood circulation. It is a rich source of iron and vitamin C, it helps relieve cold and cough, boosts energy and immunity. Additionally, gur is known to have properties that keep your body warm, hence it is widely consumed during winters.

Makar Sankranti is a Hindu harvest festival celebrated all over India in different forms. In southern India it is celebrated as Pongal, Bihu in Assam, Lohri in Punjab, Poush Sangkranti in West Bengal, Maghi in Himachal Pradesh. People in Gujarat fly kites in the beautiful sky and relish saat dhaan khichri and undhiyu. Maharashtrians exchange laddu and greet , "Til, gud ghya ni god god bola" which means Eat Til and Gur and speak well. Families prepare different delicacies like Til Papdi chikki, peanut chikki, Kurmura chikki, Til and dryfruit chikki, sweet pongal.

Indian festivals or any other occasions are incomplete without sweets and also, we have a big sweettooth for desserts post meals. Jaggery has always been used to make a number of traditional desserts like Gur Chawal , Puran poli, Moong Dal Payasam, Modak, Gulgule.

Gujarati's love to add a touch of sweetness to their food. Jaggery balances the salty, sour and spicy flavors of the dish. Try these Gujarati Dal, Dal Dhokli , Toovar DalLachko Dal , Fajeto  to tantalize your tastebuds!

Jaggery is also used to make a variety of chutneys, which acts as an accompaniment that never fails our tastebuds. Blend some simple ingredients along with jaggery to create a medley of flavours. Ginger chutney, Coriander chutney, Mysore chutney, Malgapodi, Khajur Imli ki chutney pairs well with appetizers.

 

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Recipe# 41001
Today
 by Tarla Dalal
Peanut Chikki is one of the most popular amongst chikkis, the crushed peanut version being as popular as the whole one. Crushing the peanuts increases the aroma of the chikki, and enhances the flavour too as the peanuts and jaggery mix more uniformly. The texture is also quite different, somewhat so ....
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Recipe# 600
23 Nov 14
 
by Tarla Dalal
An unusual delicacy of fenugreek seeds cooked with papad in a sweet and spicy gravy. Methi seeds have excellent medicinal properties—amongst other benefits, they are iron-rich while also being a natural body coolant. Normally, only a few spoons of methi seeds are used in any recipe; hence the plenti ....
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Recipe# 637
14 Jul 18
 
by Tarla Dalal
The perfect preparation of puran poli is considered a highly-skilled task… an art actually! unlike Maharashtrian puran poli which uses chana dal, the gujarati version makes use of toovar dal. Its unique flavour and characteristic aroma can be attributed to the special Indian spices used.
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Recipe# 42272
11 Jun 18
 by Tarla Dalal
No reviews
Re-discover the joy of traditional tea-time snacks with these scrumptious Bajra Dhebras. This is a famous Gujarati deep-fried snack made with a dough of bajra and whole wheat flour flavoured d ....
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Recipe# 33276
26 Jun 18
 
by Tarla Dalal
Damni dhokla, a nutritious recipe that combines dals and parboiled rice, this might take you a little time to prepare, but it is totally worth the effort. The dals are washed, soaked, dried and ground, making this an authentic though slow procedure. You will also find readymade flour in stores, in c ....
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Recipe# 4799
22 Jun 18
 by Tarla Dalal
Varan refers to traditional Maharashtrian lentil-based dishes. Here, cooked toovar dal is perked up with fenugreek leaves and tasty spice powders and pastes. An aromatic tempering adds to the traditional charm of the Methiche Varan, making sure that its aro ....
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Recipe# 616
28 Mar 18
 
by Tarla Dalal
No reviews
Rangoon na vaal is a wholesome yet effortless preparation of field beans. The use of varied ingredients like jaggery, imli, chilli powder and ajwain imparts a unique sweet and sour tang to this dish. Soaking is very indispensable, so plan accordingly.
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Recipe# 33379
25 May 18
 by Tarla Dalal
This chutney is almost needed in all the recipes to let the spices subside and give a sweet tangy taste to the recipes.
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Recipe# 4676
21 Apr 18
 
by Tarla Dalal
A traditional tempering and fresh buttermilk transform leftover chapatis into a healthy and tasty snack – that you can have for breakfast or any time you are hungry! You can boost the nutrition quotient of the calcium and protein loaded Spicy Chapati Cooked in Buttermilk by adding a cup of vitamin-r ....
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Recipe# 42563
21 May 18
 by Tarla Dalal
A quick and easy accompaniment from the Karnataka repertoire, the Tomato Gojju is a spicy tomato curry with shades of tanginess and sweetness too. The tomato is sautéed and flavoured with a traditional tempering, a little jaggery ....
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Recipe# 33346
25 Jun 18
 by Tarla Dalal
Bharleli Vaangi is a semi-dry subzi that is very popular in Maharashtra. It is one of those magical recipes that has withstood the test of time, and remains popular across generations thanks to its tongue-tickling taste and ease of preparation. The brinjal ....
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Recipe# 4362
18 May 18
 
by Tarla Dalal
The Mangalorean Drumstick Curry is traditional fare that reflects the rich and vibrant flavours of Indian cuisine. Thanks to the abundance of coconuts along the Kerala and Konkan coast, these cuisines use coconut generously in the masalas and garnishes. Here, in this preparation, drumstick and potat ....
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Recipe# 619
23 Nov 14
 
by Tarla Dalal
Mixed kathol features a wonderful combo of pulses cooked and presented the gujarati way. Kathol is part of the ‘jaman’ served during the festive seasons, but it is also made regularly in gujarati households throughout the year.
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Recipe# 3567
24 May 18
 by Tarla Dalal
Bharwan Baingan always means a dose of excitement for your taste buds, whether it is made the Punjabi way with a rich coconut-based masala, or in a healthy way with less oil! Here is a super tasty version of Bharwan Baingan, in which the brinjals are stuffed with a sweet, tangy and spicy besan m ....
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