ShuddhGaon Jaggery Powder
Fine gur shakkar that melts into tea, coffee and milk
₹199 MRP ₹269
Also called jaggery powder, gur powder, gud powder, gur shakkar, sugarcane jaggery. What sulphur-free jaggery means. What jaggery powder is. Gur Gyan, our jaggery guide.
Description
A fine, free-flowing jaggery powder. This is desi gur shakkar you can measure spoon-for-spoon like sugar. It dissolves in seconds in hot tea, coffee, milk and haldi doodh, with no lumps left at the bottom of the cup.
Made from cane grown in the Muzaffarnagar belt, kolhu-crushed and slow-cooked in small batches, then packed into a food-grade jar rather than a pouch so it stays dry and free-flowing to the last spoon.
Pack sizes
- 500g Jar
- 1kg (2 × 500g)
Highlights
- Chemical Free · Sulphur Free · No Preservatives
- Dissolves in seconds, with no grating and no lumps
- Unrefined sugarcane jaggery, single ingredient
- Measure spoon-for-spoon in place of white sugar
- Sturdy airtight jar keeps it dry and free-flowing
- Vegetarian
Ingredients and storage
Ingredients: Sugarcane juice.
Storage: Store in a cool, dry place away from direct sunlight. Always use a dry spoon.
Country of origin: India. FSSAI licence 22725347000832.
Good for
- Tea, coffee & haldi doodh
- Laddoo, halwa, kheer & panjiri
- Baking and everyday cooking
- A spoon over roti with ghee
Cook with this jar
- Thekua, the Chhath prasad made with atta and gur — The wheat-and-jaggery biscuit that Chhath is built around. A stiff dough, a low flame and enough patience to fry them properly.
- Gur ki kheer, the rice kheer sweetened with jaggery — Rice cooked slowly in milk and sweetened with gur once the pan is off the fire. The kheer of Chhath Kharna, and the one rule that stops the milk from splitting.
- Til gur ke laddoo for Lohri and Makar Sankranti — Sesame and jaggery, rolled warm. The only thing that can go wrong is boiling the gur too hard, and this recipe tells you exactly when to stop.
Questions about this pack
- What is this powder made from?
- Sugarcane juice and nothing else. It is kolhu-crushed, slow-cooked in open iron kadhais in small batches, then ground fine and sealed into a food-grade jar at source. Chemical free, sulphur free, no preservatives.
- How much jaggery powder replaces sugar in a recipe?
- Spoon for spoon. The powder is ground fine enough to measure like white sugar, so a cup of sugar becomes a cup of jaggery powder and nothing else in the recipe needs adjusting. Jaggery carries a caramel note, so if it tastes strong at first, start at three-quarters and work up.
- My jaggery powder has hardened into a block. Is it spoiled?
- No. Jaggery draws moisture from the air, and grains that take on moisture bond to each other. Break it up with the back of a dry spoon and it behaves exactly as before. Close the lid fully, use a dry spoon every time and keep the jar off the counter beside the stove.
- Is it fine for daily tea and coffee?
- Yes. One level teaspoon for a regular cup, one heaped teaspoon for a strong one, added once the pan is off the boil so the milk stays smooth. In filter coffee, stir it into the decoction rather than the milk.
- What is the shelf life of the 500g jar?
- Twelve months from packing, with the batch number and packing date printed on the jar. Stored closed in a cool, dry place it stays free-flowing to the last spoon.
- Should I keep the jar in the fridge?
- No. Jaggery powder keeps at room temperature. Screw the lid down after every use and keep the jar in a cool, dry cupboard. A cold jar brought out into a warm kitchen gathers condensation, and the powder sets into lumps.