Jaggery is a traditional whole cane sugar used in many countries, including India, Sri Lanka and Pakistan. Although jaggery and sugar are obtained from the same sources, they are much different in their appearance, properties and benefits. Jaggery is prepared from the sap or juice of plants such as sugarcane and date palm. The taste is similar to that of molasses. It can be substituted in recipes for any liquid sweetener, but you may want to start off by using only a little bit of jaggery at a time.
For those of you in Korea, you can buy blocks of jaggery at the Foreign International Mart in Itaewon 3 blocks for 3,500 KRW.
Jaggery acts as a cleansing agent for our body and effectively cleans the respiratory tracts, food pipe, lungs, stomach and intestines. It also helps with constipation.
Jaggery proves as a great digestive aid and speeds up the process of digestion. Eating a few grams of jaggery after a heavy meal is often recommended for those having problems with normal digestion. It helps to speed up digestion.
Jaggery is a rich source of many vital minerals that are required by the body for normal growth and functioning. It is considered as a storehouse of various important minerals like iron, magnesium, phosphorus, potassium, etc.
Jaggery is a good of iron and is good for anemic people, as it increases the hemoglobin level in the blood. Jaggery has potassium content that may help in reducing bloating and water retention.
It is also helpful in treating throat and lung infections.
How to melt the jaggery:
1 ball/block of jaggery
¼ cup water
1. Heat a wide non stick pan on medium heat.
2. Add jaggery balls / cubes and ¼ cup water.
3. Stir it gently with a spoon.
4. After 10-15 minutes jaggery melts and fully dissolves.
5. Pour in a glass jar and use as a sweetener in recipes or take on its own.