Gluten Free Jaggery (Gur) - 3.7 lbs (1700g) | Himalayan Chef
DRF-LPJR60-GUR
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JAGGERY (GUR) | HIMALAYAN CHEF
Himalayan Chef Jaggery (Gur) is made from 100% natural and pure sugarcane, processed using traditional methods to retain its rich, caramel-like flavor and nutritional benefits. This unrefined sweetener is free from artificial dyes and preservatives, ensuring you receive the full goodness of sugarcane in a convenient form. We are committed to providing food that is pure, flavorful, and nutritious. Packed separately from gluten-containing products.
EXPERT RECOMMENDATIONS
Experts recommend using Himalayan Chef Jaggery for its natural sweetness and health benefits. Jaggery is rich in iron, minerals, and antioxidants, making it a healthier alternative to refined sugars. Incorporating jaggery into your diet can help boost energy levels, improve digestion, and support overall well-being.
KITCHEN TIPS!
Himalayan Chef Jaggery is versatile and can be used in a variety of recipes. It is perfect for sweetening beverages, desserts, and traditional dishes. Use it as a natural sweetener in place of refined sugar in your favorite recipes, or enjoy it as a snack for a quick energy boost.
WHAT MAKES US DIFFERENT?
All Himalayan Chef products have received high-level International Certifications in their respective categories. The primary qualifying standard for every product is certification, ensuring you receive the highest quality ingredients.
RECIPE OF JAGGERY RICE (GUR WALAY CHAWAL)
- Rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
- In a saucepan, add 2 cups of water and the grated Himalayan Chef Jaggery. Heat until the jaggery dissolves completely. Strain to remove any impurities and set aside.
- In a large pot, heat the ghee or butter over medium heat. Add the drained rice and sauté for a few minutes until the rice is lightly toasted.
- Pour the jaggery syrup into the pot with the rice, stirring well to combine.
- Add the Himalayan Chef Cardamom Powder and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- In a separate pan, dry roast the mixed nuts and raisins until they are golden and fragrant. Add them to the cooked rice.
- Gently fluff the rice with a fork, mixing in the nuts and raisins.
