The sweet tradition of Jaggery
From deep roots in Indian kitchens to growing popularity in modern cuisines
Jaggery, known as gur in Hindi, has been a cornerstone of Indian culinary culture for centuries, celebrated not only for its rich, earthy sweetness, but also for its numerous health benefits and sustainability.
Jaggery, or gur as known in many parts of India, has been an integral part of Indian culture for centuries, cherished not only for its distinct sweetness but also for its deep-rooted significance in health and tradition.
All across the country, it is considered a symbol of warmth, prosperity, and well-being. It is especially valued during winter, when it is believed to provide natural warmth and boost immunity.
Made from sugarcane, traditional jaggery is an unrefined sweetener which retains all its natural minerals and nutrients, making it far healthier than refined sugar. The production of jaggery itself is an age-old craft, often carried out in small-scale, traditional settings, preserving methods that have been passed down through generations.
In various regions of India, jaggery is cherished for its rich, complex flavour and natural sweetness.
In Bengal, during the winter months, both nolen gur, liquid jaggery with a deep caramel-like taste and patali gur, solid, round lumps of dark brown date palm jaggery become seasonal favourites, widely available in sweet shops and markets.
Nolen gur is often enjoyed as a drizzle over luchis, crispy puffed bread, making for a simple yet delightful snack or the perfect sweet finish to a meal. It is also a key ingredient in traditional Bengali dishes like gurer payesh, a rice pudding flavoured with jaggery or gurer sondesh, cottage cheese fudge with date palm jaggery.
Additionally, jaggery is used in its liquid form in place of sugar in savoury preparations, such as tangy tomato chutney, sauce, adding depth and balance to the flavour.
In other parts of India, jaggery takes on different forms and is used in a variety of ways. In the southern states, especially in Tamil Nadu and Karnataka, panamsakkarai, palm jaggery is commonly used to sweeten both savoury and sweet dishes. It is often melted into milk to create a sweet, comforting drink or used to flavour payasam, a rice pudding.
In Maharashtra, jaggery, especially gul, is often enjoyed with roasted peanuts or added to festive sweets like puran poli.
In the north, particularly in Uttar Pradesh and Bihar, jaggery plays a crucial role in wintertime treats such as tilgul, a sesame and jaggery sweet and is often paired with puri.
It is also commonly used to sweeten tea, flavour curries, and even in savoury dishes, showcasing its adaptability in various types of cooking. Its rich, molasses-like flavour enhances the depth of both sweet and savoury preparations, making it an indispensable ingredient in Indian kitchens.
Health Benefits and Sustainability
Across India, jaggery is not just a sweetener, but a vital part of the culinary culture. Whether used in desserts, savoury dishes, or simply savoured in its purest form, it offers a natural and wholesome and healthy alternative to refined sugar, while infusing dishes with its earthy, rich flavour.
Unlike refined sugar, which loses essential vitamins and minerals during processing, jaggery is rich in iron, calcium, magnesium, and potassium. This makes it a nourishing choice, especially for those looking to enhance digestion and boost energy levels. In fact, it is often consumed after meals to aid digestion and cleanse the body.
In India, new mothers are traditionally given jaggery for its nourishing properties to support recovery and lactation.
Jaggery is also praised for its role in boosting immunity, improving digestion, detoxifying the liver, and preventing anaemia due to its high iron content. Unlike refined sugar, which leads to blood sugar spikes, jaggery is absorbed slowly by the body, making it a better alternative for individuals looking to maintain stable blood sugar levels.
Additionally, it is an environmentally sustainable option compared to white sugar. The production process of jaggery is far less resource-consuming, as it requires minimal water and energy when compared to the vast industrial scale of refined sugar production.
Reports from the Food and Agriculture Organisation (FAO) highlight that jaggery production is generally carried out by small-scale, local producers, which promotes rural livelihoods and reduces the carbon footprint of its production.
In recent years, jaggery has also gained international attention for its health benefits, which set it apart from refined sugar. Every “health-conscious” brand and restaurant suddenly has jaggery coffee, gur-based hot cocoa, and jaggery caramel custard on their menus. In the United Kingdom, chefs and health enthusiasts are increasingly incorporating jaggery into their kitchens.
As the world becomes more conscious of both health and environmental concerns, jaggery is emerging as an alternative that meets both needs. Its nutritional qualities, versatility, and sustainability make it a worthy contender in the global shift toward healthier and more sustainable food practices.