The ShuddhGaon journal

Practical, honest writing about jaggery: storage, cooking, seasonality and how ours is made.

All notes

• Why jaggery powder hardens, and how to keep it free-flowing, 26 August 2026 — A clumped jar is not a spoiled jar. Here is what is actually happening, and the three habits that keep every spoon loose to the last.
• Jaggery in your chai: how much, and when to add it, 21 August 2026 — Swapping sugar for gur in tea is simple, but the timing matters more than the quantity. A short guide from our own kitchen.
• Why our jaggery changes colour from batch to batch, 17 August 2026 — One jar is pale gold, the next is deep brown. That variation is the point, and here is where it comes from.
• Til and gur at Sankranti, the way our village makes it, 12 August 2026 — Every January the same two ingredients come out across north India. A note on the tradition, and the laddoo we grew up with.