During this past visit to India, we hired a cab to take us from Belgaum to Badami – to see the cave temples – and onwards. The route goes through some of the most rural and poorest parts of North Karnataka, with whole families helping in tilling the fields, sowing, weeding and harvesting. Sugarcane (kabbu) fields lined both sides of the country road. We passed this one with a small set-up to make jaggery (unrefined brown sugar, or gur) from the cane juice.
After a quick 'tour' of their operations, the overseer (foreman) in the accompanying pic insisted I try some of their jaggery! Yes, very delicious indeed! The gur has the consistency of solid fudge with a fine texture. It has a distintive taste making it ideal for sweetening indian desserts, such as payasam. A pinch of gur is also used to round-off the spice in many dishes, including the gujarati daal and the konkani delicacy – kadgi chakko.
From my childhood summer vacations in Bhatkal, I remember day laborers, even those who just stopped by looking for work, were offered a pot of water and a chunk of gur. It was fitting then that decades later I reciprocated and accepted this humble, but rich offering from a hard working laborer.
In one part of the field, the sugarcane is pressed to extract the juice. At the back, notice the composting pile.
The cane juice is first allowed to settle any impurities and then boiled in this huge open air vat. It needs to be constantly stirred to prevent sugar crystallizing at the top or settling. As the water evaporates, it starts to thicken.
The molten jaggery is poured in these rectangular trays in the ground, and allowed to harden. Then the jaggery is cut into blocks and sold to wholesalers. Jaggery is also poured into bucket shaped moulds, you can see in the back right.
The dried cane pulp is used to fire the vats. As the lady hauls the load, the young one stuffs it in the fire under the vats.
I nibbled on the jaggery all the way to Badami. No additives, nothing! Because jaggery remains unrefined, it also retains many of the natural nutrients and soluble fiber. I find from personal experience that it does not give a “sugar high,” leading me to speculate that it should be better sweetener for diabetics, than refined sugar.
Certainly beats chemical laden candy bars, sold by slick marketing types making money for MNCs; so their executives can cash in their options and jet to exotic locales.
Oh I really appreciate this post. Thanks for the link to it. I will be in Karnataka in Jan, but only briefly. Most of my time this trip in Kerala.
Thank you Jennifer.
Heh, we will be in India – though mostly in Nov and through the holidays in Dec.
:…it should be better sweetener for diabetics, than refined sugar.”
Though wholesome and tasty, jaggery has about the same quantity of sucrose as “refined” (i.e. bleached) sugar. It is not much better for diabetics who should stick with Aspartame or even Saccharin. (Saccharin has some unfortunate bad reputation; but is actually very safe in the quantities we use)
Mr Sharma
Thank you for sharing your thoughts.
when you say, “same quantity of sucrose” will you please provide a reference. Also, is this for the “same volume” of jaggery and sugar? Please clarify. that is, for say 10 gms of jaggery and 10 gms of sugar?
Rather than aspartame or saccharin with possible health risks, would it not be better for diabetics to adapt to not using any additives. Further there is some evidence that artificial sweetners can make you crave for more sweeter things. not a good thing for diabetics.
[...] ball of shira (top). Making puran-polis is identical, except the stuffing is made of chana-dal, jaggery and [...]
[...] Blend: ½ cup soyi (grated coconut), roasted chillies, coriander and methi seeds. Add ½ tsp tamarind (not pulp) and ½ tsp jaggery/gur [...]
[...] a teaspoon of jaggery. Alternately use honey, cane or regular sugar to taste. Mix well and reheat [...]
[...] a teaspoon of jaggery. Alternately use honey, cane or regular sugar to taste. Mix well and reheat [...]
[...] The only new food I’ve tried lately is jaggery (also called goor or gur). You most probably have seen this on other blogs. It is very popular in sweet Indian dishes, desserts, cakes. It is an unrefined sugar made from sugarcane; it is also known as the medicinal sugar and can be used to treat lung and throat infections (more on Wikipedia). I wonder why I’ve never seen this in Mauritius where they make sugar from sugarcane. Although, I kind of remember seeing something like it a long time ago while I was still little. But anyway, I had never had it before and have seen it in Indian shops over here in Dublin. So, I decided to give it a try after having read a lot of good things about it on sites/blogs that I haven’t bookmarked (oops!) and how they manufacture it (on this blog). [...]
[...] About 3/4 cup jaggery (lumpy brown sugar, before any refining or crystallization steps) [...]
[...] over See this photo essay on making jaggery from sugarcane juice, in rural [...]
I never saw how is Jaggery made, thanks a lot for posting!
Its very common in parts of Karnataka where I’m from.
Interesting no?
Thank you, Mona
Arun
Hope this journey has given you the chance of taste the delicious Jaggery. And I think you enjoyed a lot. so many days I don’t know exactly how jaggery is been prepared thanks for sharing this information.
Now I know how the jaggery is being prepared.
Thank you Tommy,
Yes, jaggery is indeed delicious. Hope you enjoy it too.
Best Wishes
Arun