To make jaggery (god in konkani; gur in North India), sugarcane 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 much of the fiber, minerals and vitamins. When consumed, it’s sugar is released much slowly in the blood stream compared to refined sugars, thus it is considered a healthier alternative to sugar. Jaggery is commonly available as light to dark brown chunks, with the consistency of fudge and can be eaten as is, just like fudge. Continue reading “Jaggery in Boston”
Enroute from Aurangabad to Paithan in Maharashtra State, India. This is quite a common site when driving around rural India. Because such long trains of bullock carts hamper other vehicular traffic and cause backups, our first impression is to curse them out, “why can’t they just stay off the road?” Continue reading “Transporting Sugarcane by Bullock Carts”
Each evening when we take Meera for a walk, we stop by the Poornima Juice Center on Colaba Causeway, for their freshly squeezed ganna ras (sugarcane juice). At 8 rupees (16 cents, US) a glass, it’s a steal. Meera greedily gulps it too. As a baby, this was the first juice we gave her. This goes superbly well after ingesting some spicy vada pav, or batatavada. See this photo essay on making jaggery from sugarcane juice, in rural karnataka.
Continue reading “Video: Making Ganna Ras – Sugarcane Juice”
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. Continue reading “Sugarcane Fields: Making Jaggery”