Jaggery Gur Bag - 1 lbs (454g) | Himalayan Chef

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Rs:195 Rs:230 /Pcs -15%
(1000 available)
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149- West wood Society Thokar Niaz Baig
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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.


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.


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.


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.


  • 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. 

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