Jaggery Gur - 454g | Himalayan Chef

JAGGERY | HIMALAYAN CHEF

Himalayan Chef Jaggery is a traditional, unrefined sugar that is made using an ancient method of boiling sugarcane juice. Unlike refined sugar, our jaggery retains much of its natural molasses content, giving it a rich, complex flavor and a deep golden color. What sets Jaggery apart from other sweeteners is its 100% natural processing and the fact that it retains its nutrition. Unlike refined sugar which undergoes a series of chemical processes, jaggery is made using a simple, traditional method that results in a product that is not only delicious but also packed with vitamins and minerals.. 

The Daily Value% of a nutrient in a serving of food reflects how much it contributes to a daily diet. The minimum dietary requirements are 2,000 calories per day.

EXPERT RECOMMENDATIONS

Most health experts recommend limiting added sugar intake, including jaggery, to less than 10% of daily caloric intake, which is equivalent to about 12 teaspoons of sugar or 50 grams per day for someone consuming 2,000 calories.

KITCHEN TIPS!

Jaggery can be used as a sweetener in drinks, baked goods, sauces, marinades, candy making, and as a topping for desserts. Its natural flavor and rich golden color make it a popular choice in Indian, South Asian, and African cuisines.

WHAT MAKES US DIFFERENT?

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All products of Himalayan Chef have received high-level International Certifications in their respective categories as the primary qualifying standard for every product is certification.

EXPLORE THE FOODIE IN YOU!

Rinse the Himalayan Chef Basmati Rice in cold water until the water runs clear. Drain and set aside.

In a medium saucepan, heat the ghee or oil over medium heat.

Add the cumin seeds, mustard seeds, cloves, and cinnamon stick, and cook until the seeds start to pop.

Add the rice to the saucepan and stir to coat it with the oil and spices.

Pour in the water and bring the mixture to a boil.

Reduce the heat to low, cover the saucepan, and simmer the rice for 15-20 minutes, or until the water has been absorbed and the rice is cooked through.

Remove the saucepan from heat and fluff the rice with a fork.

In a separate saucepan, heat the grated jaggery with 1/4 cup of water over medium heat, stirring constantly until the jaggery has completely dissolved.

Pour the jaggery syrup over the cooked rice and stir to combine.

Add the salt and stir again.

Serve the jaggery rice warm as a sweet, fragrant side dish.