What we actually cook with our own gur

Five dishes a jar of jaggery is bought for, measured in cups and katoris and written out the way they are made at home.

All jaggery recipes

Thekua, the Chhath prasad made with atta and gur, 55 min, About 18 to 20 thekua — 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 chai, made so the milk never splits, 10 min, 2 regular cups — Jaggery tea is easy once you know the one rule: the gur goes in off the heat. Two cups, eight minutes, from our own kitchen.
Til gur ke laddoo for Lohri and Makar Sankranti, 30 min, About 15 to 18 laddoo — 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.
Gur ki roti, the meethi roti from a village kitchen, 45 min, 6 rotis — Jaggery kneaded straight into the atta, cooked on a tawa with ghee. Winter breakfast in our house, and the easiest thing on this page.
Sakkarai pongal made with nattu sakkarai, 40 min, 4 servings — Rice, moong dal, ghee and jaggery, cooked down until a spoon stands in it. The Pongal festival sweet, written out step by step.