Jaggery

गुड़ gur / jaggery

Flavor and role: Indian sugar made by boiling down sugarcane juice without refining and setting it. It has a strong molasses flavour and a slightly salty note.
Typical dishes and uses: Sambar, rasam, Indian desserts (kheer, laddu), chutneys
Substitutes: 1 tbsp jaggery (grated) = 1 tbsp brown sugar, or 1 tbsp palm sugar.
Storage: Airtight at dry room temperature for 1 year. It melts in humidity, so refrigerate in summer.
Main countries: India · Sri Lanka · Pakistan
Used in this book: Masala Chai Barmbrack with Cardamom Honey Butter (Irish × Indian)Chai-Spiced Jaggery Butter Tarts (Canadian × Indian)Jaggery Banana Chatamari with Cardamom Yoghurt Tiffin-House Idli with Fresh-Roasted Sambar Masala Chai Lebkuchen with Jaggery and Pistachio (German × Indian)Crispy Dosa Chaat Bowl Halwai-Style Punjabi Samosas with Two Chutneys Sopaipillas Pasadas in Spiced Chancaca Syrup

Updated 2026-10-10