​Add some gur-ness of jaggery to your seasonal sweets & desserts

WHY PICK JAGGERY OVER SUGAR?
According to culinary expert and chef consultant Reetu Uday Kugaji, sweets prepared with jaggery are rich and flavourful. “Jaggery adds an earthy taste to the dish and is packed with nutrients,” she shares. Kolkata based chef Preetanjali Pasari adds, “In Bengali culture, molten date jaggery is an essential winter ingredient for our festive delicacies.”
“Date palm jaggery has a chocolatey taste and can be used in chocolate-flavoured sweets.From toffee pudding, cinnamon toast to cakes, it goes well with all”
– Vidisha Bathwal, Kolkata and Dubai-based chef
“Cleanliness should be kept in mind. It’s also important to check if the jaggery is cooked to the right string consistency when using it in its molten form, or sweets will not hold their shape”
– Shamila Moses, food critic

KOLHAPURI JAGGERY
Texture: Crumbly powder
Colour: Can be golden brown or white
Flavour: Sweet & buttery
Best for: Balancing pungency of gravies and spiced cookies and wine
COCONUT JAGGERY
Texture: Velvety
Colour: Caramel brown
Flavour: Sweeter than other jaggeries; used in gravies to balance spiciness
Best for: Ginger breads & cookies

SUGARCANE JAGGERY
Colour: Golden brown
Texture: Granulated
Flavour: Nutty sweet
Best for: Indian desserts like paayesh, rosogolla, sandesh
DATE PALM JAGGERY
Texture: Melt-in-the mouth silky texture
Colour: Creamy yellow
Flavour: Nutty and earthy
Best for: Desserts made with chocolate, sticky buns, babka, coffee cakes