post

Sugarcane Fields: Making Jaggery

Photo of Farmer in rural india offering Jaggery or Gur by Arun Shanbhag

Farmer offering Jaggery or Gur in Karnataka

On a recent visit to India, we took a cab from Belgaum to Badami to see the exquisitely carved cave temples. 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. See post on peanut farm. 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. Delicious. Gur has the consistency of solid fudge with a coarser texture. It has a distinctive earthy taste and is used in indian desserts, such as payasam. A pinch of gur rounds-off the spice in many indian dishes, such as 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. Fresh pressed sugarcane juice is a delicacy in Mumbai as well. At the back, notice the composting / drying pile.
Pictures of the making of jaggery or fur by Arun Shanbhag


The cane juice is first allowed to settle impurities and then boiled in this huge open air vat. It is frequently stirred to prevent sugar crystallizing at the top or settling. As the water evaporates, it starts to thicken.
Picture of Sugarcane making by Arun Shanbhag

Sugarcane juice is boiled in large open vats


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 see in the back right.
pictures of how jaggery or gur is made

Melted jaggery is poured in this trays and allowed to harden


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.
Pictures of How jaggery is made by Arun Shanbhag

Dried waste from sugarcane is burnt as fuel



I nibbled on the jaggery all the way to Badami. No additives or other chemicals. 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 me a “sugar high,” leading me to speculate that it should be better sweetener for diabetics, than refined sugar. Here in Boston, I now use grated jaggery in my coffee instead of 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.

Leaving you with a few images of cows sauntering along the back streets.

Pics of Cows on the way to Badami by Arun Shanbhag

Cows on the way to Badami

Pics of Cows on the way to Badami by Arun Shanbhag

Cows on the way to Badami


More jaggery and uses:

On Rural India

Comments

  1. Mallikarjun says:

    I need waste Jaggary for dairy purpose kindly share the contact number

  2. shivkumar.s.saboji says:

    Dear Arun Shanbagh , you are doing a wonderfull job , on this pretext , This is request you , As you well know patients with Yellow Fever ( Jaundice ) are usually kept on Strict Diet of Sugar Cane JUICE & Roti made of Jowar Grain to eat with Jaggery , This is ok in Persons not Diabetic and wher their Blood sugar Levels are Normal,

    But In Case To Cater Diabetic Patients , Is it Possible to Diabetic sugar Cane And Diabetic Jaggery ,pl let us know where it can procured in karnataka
    Thanks with Regards
    shivkumar.s.saboji

    • Shri Shivkumar, thank you for raising an important point.
      Treating diabetic patients is a big quandary and many are struggling with this. I think jaggery with a lower glycemic index is slightly better than sugarcane juice, but the better way may be to fulfill the bodies sugar requirements by consuming tiny portions of direct sugarcane (not juice) at regular intervals. I am not sure if this has been studied, but makes logical sense.
      Allopathic medicines may also help in treating jaundice.

      best wishes,
      Arun

  3. it’s past time i made it to an indian store…

Trackbacks

  1. […] 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). […]

  2. […] these cool-drinks. Roasted Nanchane or white sesame seeds are ground with some coconut gratings, jaggery and water. Thats it. Ayurveda experts would swear at how it would 'cool' the body from […]

  3. […] juice is simply boiled in open air vats, condensed and poured in moulds. See my picture post on the Making of Jaggery in Karnataka. Jaggery is not refined and no chemicals are added in its processing, it thus retains […]

  4. […] delicacy. The simplest chikki’s are roasted peanuts in a gooey, crunchy slab of jaggery (see Making Jaggery). Chikkis are made with every imaginable grains or nuts including peanuts, rajgira (amaranth), […]

  5. […] . 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). […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 1,762 other followers