Jaggery: Difference between revisions
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==Origins and production== |
==Origins and production== |
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Jaggery is made of the products of [[sugarcane]] and the date [[palm tree]]. The sugar made from the sap of the date palm is both more prized and less commonly available outside of the regions where it is made. The [[coconut palm]] is tapped for producing jaggery in [[West Bengal]], [[South India]], [[Bangladesh]], [[Pakistan]], and [[Sri Lanka]]. In Sri Lanka, syrup extracts from ''kithul'' ([[Caryota urens]]) trees are widely used for jaggery production. This is considered the best quality jaggery available in local market and is given a higher value than that from other sources. |
Jaggery is made of the products of [[sugarcane]] and the date [[palm tree]]. The sugar made from the sap of the date palm is both more prized and less commonly available outside of the regions where it is made. The [[coconut palm]] is tapped for producing jaggery in [[West Bengal]], [[South India]], [[Bangladesh]], [[Pakistan]], and [[Sri Lanka]]. In Sri Lanka, syrup extracts from ''kithul'' ([[Caryota urens]]) trees are widely used for jaggery production. This is considered the best quality jaggery available in local market and is given a higher value than that from other sources. |
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All types of the sugar come in blocks or pastes of solidified concentrated sugar [[syrup]] heated to 200°C. Traditionally, the syrup is made by boiling raw sugarcane juice or palm [[sap]] in large, shallow, round-bottom vessels. |
All types of the sugar come in blocks or pastes of solidified concentrated sugar [[syrup]] heated to 200°C. Traditionally, the syrup is made by boiling raw sugarcane juice or palm [[sap]] in large, shallow, round-bottom vessels. |
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===Preparation of Jaggery=== |
===Preparation of Jaggery=== |
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[[File:Ceruku kottuTa.JPG|thumb|right|cutting of sugar cane in the field in India.]] |
[[File:Ceruku kottuTa.JPG|thumb|right|cutting of sugar cane in the field in India.]] |
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Historically, the sugar cane cultivators used crushers which were oxen driven. Nowadays all the crushers are power driven. These crushers are located in fields near the sugar crop. The cut and cleaned sugar cane is put into the crusher. The extracted sugar cane juice is collected in a big vessel. Certain quantity of the juice is transferred to a smaller vessel for heating on a furnace. |
Historically, the sugar cane cultivators used crushers which were oxen driven. Nowadays all the crushers are power driven. These crushers are located in fields near the sugar crop. The cut and cleaned sugar cane is put into the crusher. The extracted sugar cane juice is collected in a big vessel. Certain quantity of the juice is transferred to a smaller vessel for heating on a furnace. |
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The vessel is heated for about one hour. the dried wood pulp from the crushed sugar cane is used as fuel for the furnace. While boiling the juice, some lime is added to it so that all the wood particles are collected on top of the juice in a froth during boiling which is skimmed off. Finally the juice thickened and reduced to nearly one- third of the original volume. This hot liquid is golden in color. It is stirred continuously and lifted with a spatula to observe whether it forms a thread or drips dropwise while falling. If it forms many threads, it has completely thickened. Now it is poured into a shallow flat bottomed concrete tank to cool and solidify. The tank is large enough to allow only a thin coat of this hot liquid to form at its bottom, so as to increase the surface area for quick evaporation and cooling. After cooling down the jaggery becomes a soft solid which is now pressed into the desired shape for selling at the market. |
The vessel is heated for about one hour. the dried wood pulp from the crushed sugar cane is used as fuel for the furnace. While boiling the juice, some lime is added to it so that all the wood particles are collected on top of the juice in a froth during boiling which is skimmed off. Finally the juice thickened and reduced to nearly one- third of the original volume. This hot liquid is golden in color. It is stirred continuously and lifted with a spatula to observe whether it forms a thread or drips dropwise while falling. If it forms many threads, it has completely thickened. Now it is poured into a shallow flat bottomed concrete tank to cool and solidify. The tank is large enough to allow only a thin coat of this hot liquid to form at its bottom, so as to increase the surface area for quick evaporation and cooling. After cooling down the jaggery becomes a soft solid which is now pressed into the desired shape for selling at the market. |
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==Uses== |
==Uses== |
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=== South Asia === |
=== South Asia === |
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[[File:Indian traditional way of cane juice extraction.ogv|thumb|right|Indian traditional way of cane juice extraction]] |
[[File:Indian traditional way of cane juice extraction.ogv|thumb|right|Indian traditional way of cane juice extraction]] |
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Jaggery, also called gurh, is used as an ingredient in sweet and [[Basic taste#Savouriness|savory]] dishes across [[Indian cuisine|India]], Bangladesh, Pakistan and Sri Lanka. For example, a pinch of it is sometimes added to ''[[Sambar (dish)|sambar]], [[rasam]]'', and other staples. Jaggery is added to [[lentil]] soups (''[[dal|dāl]]'') to add sweetness to balance the spicy, salty and sour components, particularly in [[Gujarati cuisine]]. |
Jaggery, also called gurh, is used as an ingredient in sweet and [[Basic taste#Savouriness|savory]] dishes across [[Indian cuisine|India]], Bangladesh, Pakistan and Sri Lanka. For example, a pinch of it is sometimes added to ''[[Sambar (dish)|sambar]], [[rasam]]'', and other staples. Jaggery is added to [[lentil]] soups (''[[dal|dāl]]'') to add sweetness to balance the spicy, salty and sour components, particularly in [[Gujarati cuisine]]. |
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[[Maharashtra]] is the largest producer and consumer of jaggery (''guḷ'' (गुळ) in [[Marathi language|Marathi]]); most vegetable dishes, [[curry|curries]], and ''dals'' contain it. This is specially used during [[Makar Sankranti]] for making a dessert called ''[[tilgul]]''. In [[Gujarat]], known as ''gôḷ'' (ગોળ), during Makara Sankranti, a similar preparation called ''tal na ladu'' or ''tal sankli'' is made. In rural Maharashtra and Karnataka, water and a piece of jaggery is given when someone arrives home from working under a hot sun. |
[[Maharashtra]] is the largest producer and consumer of jaggery (''guḷ'' (गुळ) in [[Marathi language|Marathi]]); most vegetable dishes, [[curry|curries]], and ''dals'' contain it. This is specially used during [[Makar Sankranti]] for making a dessert called ''[[tilgul]]''. In [[Gujarat]], known as ''gôḷ'' (ગોળ), during Makara Sankranti, a similar preparation called ''tal na ladu'' or ''tal sankli'' is made. In rural Maharashtra and Karnataka, water and a piece of jaggery is given when someone arrives home from working under a hot sun. |
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[[Molasses]] ''(काकवी)'', a byproduct of the production of jaggery, is used in rural Maharashtra and Karnataka as a sweetener. It contains many minerals not found in ordinary sugar and is considered beneficial to health in traditional [[Ayurveda|Ayurvedic]] medicine.<ref>{{cite web |title=Jaggery and Confectionery |url=http://www.apeda.com/apedawebsite/SubHead_Products/Jaggery_and_Confectionary.htm |publisher=APEDA, Ministry of Commerce & Industry, Government of India |accessdate=2009-06-19}}</ref> It is an ingredient of many sweet delicacies, such as ''gur ka chawal'' ("jaggery rice"), a traditional Rajasthani dish. |
[[Molasses]] ''(काकवी)'', a byproduct of the production of jaggery, is used in rural Maharashtra and Karnataka as a sweetener. It contains many minerals not found in ordinary sugar and is considered beneficial to health in traditional [[Ayurveda|Ayurvedic]] medicine.<ref>{{cite web |title=Jaggery and Confectionery |url=http://www.apeda.com/apedawebsite/SubHead_Products/Jaggery_and_Confectionary.htm |publisher=APEDA, Ministry of Commerce & Industry, Government of India |accessdate=2009-06-19}}</ref> It is an ingredient of many sweet delicacies, such as ''gur ka chawal'' ("jaggery rice"), a traditional Rajasthani dish. |
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In [[Gujarat]], ''[[laddu]]s'' are made from wheat flour and jaggery. A well-known Maharashtrian recipe, ''[[puran poli]]'', uses it as a sweetener apart from sugar.<ref>http://en.wikipedia.org/wiki/Puran_poli</ref> Jaggery is considered an easily available sweet which is shared on any good occasion. In [[engagement]] ceremonies, small particles of it are mixed with [[Coriander#Fruit|coriander seeds (ધાણા)]]. Hence in many Gujarati communities, engagement is commonly known as ''gol-dhana'' (ગોળ-ધાણા), literally "jaggery and coriander seeds". |
In [[Gujarat]], ''[[laddu]]s'' are made from wheat flour and jaggery. A well-known Maharashtrian recipe, ''[[puran poli]]'', uses it as a sweetener apart from sugar.<ref>http://en.wikipedia.org/wiki/Puran_poli</ref> Jaggery is considered an easily available sweet which is shared on any good occasion. In [[engagement]] ceremonies, small particles of it are mixed with [[Coriander#Fruit|coriander seeds (ધાણા)]]. Hence in many Gujarati communities, engagement is commonly known as ''gol-dhana'' (ગોળ-ધાણા), literally "jaggery and coriander seeds". |
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In [[Sri Lanka]], jaggery is made using the [[treacle]] of the [[Caryota urens|kithul]] tree. |
In [[Sri Lanka]], jaggery is made using the [[treacle]] of the [[Caryota urens|kithul]] tree. |
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Jaggery used extensively in South India to balance the heat of the spicy foods. Its is also known too stir heat on the body, which causes sweating, a way for the body to cool down in the high summer heat. |
Jaggery used extensively in South India to balance the heat of the spicy foods. Its is also known too stir heat on the body, which causes sweating, a way for the body to cool down in the high summer heat. |
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In [[Andhra Pradesh]], it is used for sweets like ''Chakkara pongal'', ''milk pongal'' (prepared with rice, milk, jaggery). During Sankranthi they prepare 'Arisalu' which is an authentic Andhra Pradesh dish. In [[Kerala]], it is considered auspicious and is widely used in cooking. It is a vital ingredient in many varieties of ''[[payasam]]'', a sweet dish.<!-- repeated below In Malayalam, it is called ''sharkkara, vellem, bellem,'' or ''chakkara'' (ശര്ക്കര / ബെല്ലം).--> |
In [[Andhra Pradesh]], it is used for sweets like ''Chakkara pongal'', ''milk pongal'' (prepared with rice, milk, jaggery). During Sankranthi they prepare 'Arisalu' which is an authentic Andhra Pradesh dish. In [[Kerala]], it is considered auspicious and is widely used in cooking. It is a vital ingredient in many varieties of ''[[payasam]]'', a sweet dish.<!-- repeated below In Malayalam, it is called ''sharkkara, vellem, bellem,'' or ''chakkara'' (ശര്ക്കര / ബെല്ലം).--> |
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The Muzaffarnagar District in [[Uttar Pradesh]] has the largest jaggery market in the world, followed by Anakapalli in the Visakhapatnam District in [[Andhra Pradesh]]. The Kolhapur District in western Maharashtra is famous for its variety of jaggery, which is yellow and much sought-after in Maharashtra and Gujarat. [[Mandya]] in Karnataka is known for its jaggery production. |
The Muzaffarnagar District in [[Uttar Pradesh]] has the largest jaggery market in the world, followed by Anakapalli in the Visakhapatnam District in [[Andhra Pradesh]]. The Kolhapur District in western Maharashtra is famous for its variety of jaggery, which is yellow and much sought-after in Maharashtra and Gujarat. [[Mandya]] in Karnataka is known for its jaggery production. |
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All over [[India]], jaggery has religious significance to [[Hinduism|Hindus]]. Many of the festivals involve the offering of jaggery to deities during worship. Jaggery is considered auspicious in many parts of India and is eaten raw before the commencement of good work or any important new venture, or after good news is shared by family and friends.{{Citation needed|date=February 2007}} |
All over [[India]], jaggery has religious significance to [[Hinduism|Hindus]]. Many of the festivals involve the offering of jaggery to deities during worship. Jaggery is considered auspicious in many parts of India and is eaten raw before the commencement of good work or any important new venture, or after good news is shared by family and friends.{{Citation needed|date=February 2007}} |
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In [[Myanmar]], jaggery is harvested from [[Borassus flabellifer|toddy palm]] syrup. In central Myanmar and around [[Bagan]] (Pagan), toddy syrup is collected solely for making jaggery. The translucent white syrup is boiled until it becomes golden brown and then made into bite-sized pieces. It is considered a [[confectionery|sweet]] and is eaten by children and adults alike, usually in the afternoon with a pot of [[green tea]]. It has been referred to locally as Burmese chocolate. Toddy palm jaggery is sometimes mixed with coconut shreds, [[jujube]] puree or [[sesame]], depending on the area. This type of jaggery is also used in [[Cuisine of Myanmar|Burmese]] cooking, usually to add color and enrich the food. |
In [[Myanmar]], jaggery is harvested from [[Borassus flabellifer|toddy palm]] syrup. In central Myanmar and around [[Bagan]] (Pagan), toddy syrup is collected solely for making jaggery. The translucent white syrup is boiled until it becomes golden brown and then made into bite-sized pieces. It is considered a [[confectionery|sweet]] and is eaten by children and adults alike, usually in the afternoon with a pot of [[green tea]]. It has been referred to locally as Burmese chocolate. Toddy palm jaggery is sometimes mixed with coconut shreds, [[jujube]] puree or [[sesame]], depending on the area. This type of jaggery is also used in [[Cuisine of Myanmar|Burmese]] cooking, usually to add color and enrich the food. |
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* ''Htanyat'' in [[Burmese language|Burmese]] |
* ''Htanyat'' in [[Burmese language|Burmese]] |
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* ''Guḍa'' in [[Sanskrit]] (गुड—literally 'a ball') |
* ''Guḍa'' in [[Sanskrit]] (गुड—literally 'a ball') |
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* ''Guḍ'' (ਗੁੜ) in [[ |
* ''Guḍ'' (ਗੁੜ) in [[Punjabi language|Punjabi]] |
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* ''Guḍ'' in [[Oriya language|Oriya]] |
* ''Guḍ'' in [[Oriya language|Oriya]] |
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* ''Guḍ'' in [[Hindi language|Hindi]] |
* ''Guḍ'' in [[Hindi language|Hindi]] |
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* ''Bellam'' (బెల్లం) in [[Telugu language|Telugu]] |
* ''Bellam'' (బెల్లం) in [[Telugu language|Telugu]] |
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* ''Bella'' in [[Tulu language|Tulu]]: ''Vale bella'' is a type of jaggery which prepared from [[Palm wine|toddy]]. |
* ''Bella'' in [[Tulu language|Tulu]]: ''Vale bella'' is a type of jaggery which prepared from [[Palm wine|toddy]]. |
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* ''Vellam'' (வெல்லம்) in [[Tamil language|Tamil]]. Also ''Paagu Vellam'' (for Jaggery made out of sugarcane), ''Karumbu chakkarai'', ''Naatu chakkarai'' or ''kalkandu'' for the |
* ''Vellam'' (வெல்லம்) in [[Tamil language|Tamil]]. Also ''Paagu Vellam'' (for Jaggery made out of sugarcane), ''Karumbu chakkarai'', ''Naatu chakkarai'' or ''kalkandu'' for the crystallised and sugary powder form of Jaggery made from sugarcane. And ''karuppatti'' or ''Panang karupatti'' for jaggery made from [[Palm wine]]. |
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* ''Vellam'' (വെല്ലം) (for jaggery made from sugarcane) in [[Malabar (Northern Kerala)|Malabar]], as well as [[North Malabar]] and ''chakkara'' in the rest of [[Kerala]] in [[Malayalam]], ''sharkkara'' (ശര്ക്കര) is a term used in Malayalam. ''Karuppaṭṭi'' or ''karippaṭṭi'' or "karipetti" (കരിപെട്ടി) or "chakkara" is used for jaggery made from palm wine, and ''panam kalkandam'' (പനം കല്കണ്ടം) is for sugar crystal made from coconut. |
* ''Vellam'' (വെല്ലം) (for jaggery made from sugarcane) in [[Malabar (Northern Kerala)|Malabar]], as well as [[North Malabar]] and ''chakkara'' in the rest of [[Kerala]] in [[Malayalam]], ''sharkkara'' (ശര്ക്കര) is a term used in Malayalam. ''Karuppaṭṭi'' or ''karippaṭṭi'' or "karipetti" (കരിപെട്ടി) or "chakkara" is used for jaggery made from palm wine, and ''panam kalkandam'' (പനം കല്കണ്ടം) is for sugar crystal made from coconut. |
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* ''Hakuru'' (හකුරු) in [[Sinhalese language|Sinhalese]] |
* ''Hakuru'' (හකුරු) in [[Sinhalese language|Sinhalese]] |
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Revision as of 12:29, 5 February 2014
 | This article needs additional citations for verification. (October 2013) |
Jaggery (also transliterated as jaggeree) is a traditional uncentrifuged sugar consumed in Asia and Africa.[1] It is a concentrated product of date, cane juice, or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in color.[1] It contains up to 50% sucrose, up to 20% invert sugars, up to 20% moisture, and the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibers.[1] Jaggery is mixed with other ingredients, such as peanuts, condensed milk, coconut, and white sugar, to produce several locally marketed and consumed delicacies.
Unrefined cane sugar is known by various names including panela in other parts of the world.
Origins and production
Jaggery is made of the products of sugarcane and the date palm tree. The sugar made from the sap of the date palm is both more prized and less commonly available outside of the regions where it is made. The coconut palm is tapped for producing jaggery in West Bengal, South India, Bangladesh, Pakistan, and Sri Lanka. In Sri Lanka, syrup extracts from kithul (Caryota urens) trees are widely used for jaggery production. This is considered the best quality jaggery available in local market and is given a higher value than that from other sources.
All types of the sugar come in blocks or pastes of solidified concentrated sugar syrup heated to 200°C. Traditionally, the syrup is made by boiling raw sugarcane juice or palm sap in large, shallow, round-bottom vessels.
Preparation of Jaggery
Historically, the sugar cane cultivators used crushers which were oxen driven. Nowadays all the crushers are power driven. These crushers are located in fields near the sugar crop. The cut and cleaned sugar cane is put into the crusher. The extracted sugar cane juice is collected in a big vessel. Certain quantity of the juice is transferred to a smaller vessel for heating on a furnace.
The vessel is heated for about one hour. the dried wood pulp from the crushed sugar cane is used as fuel for the furnace. While boiling the juice, some lime is added to it so that all the wood particles are collected on top of the juice in a froth during boiling which is skimmed off. Finally the juice thickened and reduced to nearly one- third of the original volume. This hot liquid is golden in color. It is stirred continuously and lifted with a spatula to observe whether it forms a thread or drips dropwise while falling. If it forms many threads, it has completely thickened. Now it is poured into a shallow flat bottomed concrete tank to cool and solidify. The tank is large enough to allow only a thin coat of this hot liquid to form at its bottom, so as to increase the surface area for quick evaporation and cooling. After cooling down the jaggery becomes a soft solid which is now pressed into the desired shape for selling at the market.
The quality of the jaggery is judged by its color, brown means it is higher in impurities and golden-yellow implies it is relatively pure. But because of this there are malpractices of adding color or harmful chemicals to simulate the golden color.
Uses
South Asia
Jaggery, also called gurh, is used as an ingredient in sweet and savory dishes across India, Bangladesh, Pakistan and Sri Lanka. For example, a pinch of it is sometimes added to sambar, rasam, and other staples. Jaggery is added to lentil soups (dāl) to add sweetness to balance the spicy, salty and sour components, particularly in Gujarati cuisine.
Maharashtra is the largest producer and consumer of jaggery (guḷ (गुळ) in Marathi); most vegetable dishes, curries, and dals contain it. This is specially used during Makar Sankranti for making a dessert called tilgul. In Gujarat, known as gôḷ (ગોળ), during Makara Sankranti, a similar preparation called tal na ladu or tal sankli is made. In rural Maharashtra and Karnataka, water and a piece of jaggery is given when someone arrives home from working under a hot sun.
Molasses (काकवी), a byproduct of the production of jaggery, is used in rural Maharashtra and Karnataka as a sweetener. It contains many minerals not found in ordinary sugar and is considered beneficial to health in traditional Ayurvedic medicine.[2] It is an ingredient of many sweet delicacies, such as gur ka chawal ("jaggery rice"), a traditional Rajasthani dish.
In Gujarat, laddus are made from wheat flour and jaggery. A well-known Maharashtrian recipe, puran poli, uses it as a sweetener apart from sugar.[3] Jaggery is considered an easily available sweet which is shared on any good occasion. In engagement ceremonies, small particles of it are mixed with coriander seeds (ધાણા). Hence in many Gujarati communities, engagement is commonly known as gol-dhana (ગોળ-ધાણા), literally "jaggery and coriander seeds".
In Sri Lanka, jaggery is made using the treacle of the kithul tree.
Jaggery used extensively in South India to balance the heat of the spicy foods. Its is also known too stir heat on the body, which causes sweating, a way for the body to cool down in the high summer heat.
In Andhra Pradesh, it is used for sweets like Chakkara pongal, milk pongal (prepared with rice, milk, jaggery). During Sankranthi they prepare 'Arisalu' which is an authentic Andhra Pradesh dish. In Kerala, it is considered auspicious and is widely used in cooking. It is a vital ingredient in many varieties of payasam, a sweet dish.
In Tamil Nadu, jaggery used exclusively as the sweetener. It is used in a dish called chakkarai pongal. It is prepared during the festival of Pongal (Thai Pongal), which is held when the harvesting season begins. It is also used to make kalhi, to sweeten fruit salads and payasam (sweet milk) that are offered to the Gods. Jaggery is also used in religious rituals. In rural areas, cane jaggery and palm Jaggery are still used to sweeten beverages, whereas refined sugar has replaced it in urban areas.
In Oriya cuisine, cakes or piṭhas contain jaggery. Some marmalades made of mango and Dillenia contain the ingredient.
In Bengali Hindu cuisine, it is commonly used in making sweet dishes, some of which mix jaggery with milk and coconut. Popular sweet dishes such as laḍḍu/laṛu or paṭishapta piṭha mix it with coconut shreds. Jaggery is molded into novel shapes as a type of candy. The same preparation of sweets have been made in its neighboring state of Assam. Some of the popular sweet dishes of Assam. such as til-pitha (made of rice powder, sesame and jaggery), other rice-based pitha, and payas are made of jaggery. In some villages of Assam, people drink salty reed tea with a cube of gurd (jaggery), which is popularly called cheleka-chah (licking tea).
Traditional Karnataka sweets, such as paayasa, obbattu (holige) and unday use different kinds of jaggery. A pinch is commonly added to sambar (a.k.a. huLi saaru) and rasam (a.k.a. saaru). Karnataka produces sugar and palm-based jaggery. The combination of crushed jaggery with ghee is excellent and goes well with chapathi.
The Muzaffarnagar District in Uttar Pradesh has the largest jaggery market in the world, followed by Anakapalli in the Visakhapatnam District in Andhra Pradesh. The Kolhapur District in western Maharashtra is famous for its variety of jaggery, which is yellow and much sought-after in Maharashtra and Gujarat. Mandya in Karnataka is known for its jaggery production.
All over India, jaggery has religious significance to Hindus. Many of the festivals involve the offering of jaggery to deities during worship. Jaggery is considered auspicious in many parts of India and is eaten raw before the commencement of good work or any important new venture, or after good news is shared by family and friends.[citation needed]
In Myanmar, jaggery is harvested from toddy palm syrup. In central Myanmar and around Bagan (Pagan), toddy syrup is collected solely for making jaggery. The translucent white syrup is boiled until it becomes golden brown and then made into bite-sized pieces. It is considered a sweet and is eaten by children and adults alike, usually in the afternoon with a pot of green tea. It has been referred to locally as Burmese chocolate. Toddy palm jaggery is sometimes mixed with coconut shreds, jujube puree or sesame, depending on the area. This type of jaggery is also used in Burmese cooking, usually to add color and enrich the food.
Other uses
Other uses include jaggery toffees and jaggery cake made with pumpkin preserve, cashew nuts, peanuts and spices.
Jaggery may be used in the creation of alcoholic beverages such as palm wine.
Besides being a food, jaggery may be used, mixed in an emulsion with buttermilk and mustard oil, to season the inside of tandoor ovens.[4]
Names of jaggery
In South Asia
- Htanyat in Burmese
- Guḍa in Sanskrit (गुड—literally 'a ball')
- Guḍ (ਗੁੜ) in Punjabi
- Guḍ in Oriya
- Guḍ in Hindi
- Gura in Pashto
- Guṛ in Assamese (গুড়), Bengali (গুড়), Bhojpuri (गुड़), Hindi (गुड़), Maithili, and Urdu (گڑ)
- Gurh (ڳُڙ) in Sindhi
- Godd (गोड )in Konkani
- Sarkkara or chakkara in Malayalam
- Gôḷ (ગોળ) in Gujarati
- Gôḷ (गौळ) in Rajasthani
- Guḷ (गुळ) in Marathi
- Bella (ಬೆಲ್ಲ) in Kannada
- Bellam (బెల్లం) in Telugu
- Bella in Tulu: Vale bella is a type of jaggery which prepared from toddy.
- Vellam (வெல்லம்) in Tamil. Also Paagu Vellam (for Jaggery made out of sugarcane), Karumbu chakkarai, Naatu chakkarai or kalkandu for the crystallised and sugary powder form of Jaggery made from sugarcane. And karuppatti or Panang karupatti for jaggery made from Palm wine.
- Vellam (വെല്ലം) (for jaggery made from sugarcane) in Malabar, as well as North Malabar and chakkara in the rest of Kerala in Malayalam, sharkkara (ശര്ക്കര) is a term used in Malayalam. Karuppaṭṭi or karippaṭṭi or "karipetti" (കരിപെട്ടി) or "chakkara" is used for jaggery made from palm wine, and panam kalkandam (പനം കല്കണ്ടം) is for sugar crystal made from coconut.
- Hakuru (හකුරු) in Sinhalese
- Kurtai in Mizo
- Veli in Nepali or Nepalese (नेपाली)
- Mitha in Bhojpuri
In Southeast Asia
- Htanyet in Burmese
- Gula melaka or Gula merah in Malay. Gula nisan (nise) in Kelantan (north eastern state of West Malaysia)
- Gula jawa in Indonesian
- Pakombuk (Kapampangan)in the Philippines
- Panocha (Spanish) or panutsa in the Philippines
- Namtaan tanod (น้ำตาลโตนด) = palm sugar; น้ำตาลทราย(แดง) [năm-ta:n sà:j (dae:ng)] = “sugar+sand+(red)”] (red) cane sugar; น้ำตาลมะพร้าว [năm-ta:n màprâ:o] coconut sugar, in Thai
Elsewhere
- Image Gallery
-
Sugar cane being lifted. -
Making jaggery in Burma near Mount Popa -
Boiling the sugarcane juice in a furnace. Indian system of preparation jaggery -
Sugarcane juice boiled in vessel on the furnace, for preparation of jaggery, in India -
Extracting sugar cane juice to drink. It is a big business in India during summer -
Cleaning of pans before making jaggery -
Jaggery preparation -
Jaggery prepared finally. Indian system of jaggery preparation
See also
References
- ^ a b c "Media | Practical Action" (PDF). Itdg.org. Retrieved 2011-09-28.
- ^ "Jaggery and Confectionery". APEDA, Ministry of Commerce & Industry, Government of India. Retrieved 2009-06-19.
- ^ http://en.wikipedia.org/wiki/Puran_poli
- ^ http://books.google.com/books?id=-UFwsluKqM8C&pg=PA10&dq=jaggery+season+tandoor&hl=en&sa=X&ei=m4rmUqAIs-WwBKuogHA&ved=0CDIQ6AEwAA#v=onepage&q=jaggery%20season%20tandoor&f=false
- ^ http://www.artofeating.com/tt/brownsugar.htm