Jaggery Goor

Selkie · Aug 13th, 2009, 02:00

I bought a lovely looking block of jaggery goor in my local supermarket today. I've been aware of jaggery before but I've never bought or cooked with any. I got it home and had a nibble; it has a lovely caramelly flavour.

I have some questions though, and hopefully I will find some answers here...

- Is jaggery goor different from 'usual' jaggery? It says on the pack that it is 'palm sugar'. I have seen references to 'gur' - is that another name for (normal?) jaggery, or is it the same as the 'goor' bit?
- what recipes can I use jaggery goor for?

I am aware of this thread Palm sugar vs. cane sugar , but it doesn't answer my questions; it just confused me!! (not difficult -

)

Selkie · Aug 13th, 2009, 02:02

Oh, and the block of jaggery goor was being sold (in Tesco!) on a shelf of 'Ramadan' products - so does jaggery goor have a special significance for Ramadan?

bonded · Aug 13th, 2009, 02:10

I think 'goor' and 'gur' are same.

Jaggery is used for making 'Tilgul' during Makar Sankranti in Maharashtra.

Jaggery is also used for making 'Chikki'.

In my native Tamil Nadu we sometimes use jaggery instead of sugar while making tea / coffee.

It has got different recipes across India.

nayan · Aug 13th, 2009, 02:12

Palm jaggery is used to make various sweets in bengal. But the processes are quite elaborate.

delhiwala · Aug 13th, 2009, 02:56

Some Jaggery recipe here

Selkie · Aug 13th, 2009, 03:02

Thanks everyone, some good pointers there.

Any info on the Ramadan connection?

delhiwala · Aug 13th, 2009, 03:29

Dates are used to break daily fast during Ramadan.

Quote:

Originally Posted by Selkie

Any info on the Ramadan connection?

snonymous · Aug 13th, 2009, 11:20

I dont know about the Ramadan connection, it could be a local custom in areas where jaggery is made.

Palm jaggery is darker and has a different flavour to cane jaggery.

Certain sweet preparations taste better with dark palm jaggery than with light cane jaggery.

In Bombay where the lighter version is more readily available, the dark jaggery is called Goa, Mangalore or Kerala jaggery - and I expect the reverse is true in places where dark jaggery is more popular.

Ultimately, it is all a matter of taste. Some people are not even fond of jaggery.

Some places are famous for their jaggery.

An easy and delicious jaggery recipe - popular in Kerala and Sri Lanka - its called Watallappam:
Melt some jaggery - dark is preferable. Blend it with 4-5 eggs and coconut milk and bake it until set. It is a jaggery custard and absolutely scrumptious. You can add cardamom or any flavour of choice if you want. Dont ask me for measurements, I cant cook with measurements but approx. 1 medium bowlful of coconut milk for 4-5 eggs and enough jaggery mixture to taste - at least 1/2 a bowl.

Gur / Goor are Indian names for Jaggery. Im not sure if molasses is the English equivalent.

PeakXV · Aug 13th, 2009, 11:27

I saw a documentary on Sri Lanka where they were mixing the jaggery with a yoghurt like dessert & then just eating it with their hands ..... looked sticky, sweet, good but don't know if it had any specific name attached to it!?

Selkie · Aug 14th, 2009, 19:38

Cheers guys!

Meander · Aug 14th, 2009, 20:19

A very simple recipe is to warm the jaggery with Ghee [or butter] and eat it....very delicious.

Nick-H · Aug 15th, 2009, 01:28

Sugar and grease! That sounds dreadfully unhealthy --- and rather nice!

Selkie · Aug 15th, 2009, 05:20

A bit like fudge, by the sound of it.

Well, I cooked with my jaggery today - I adapted a cookie recipe and made oat cookies with jaggery, and they are really delicious, the jaggery has given them a wonderful caramel flavour. Yummy!

abracax · Aug 15th, 2009, 08:31

It's wonderful with stretched south Indian coffee.

somari · Aug 15th, 2009, 09:53

You can use jaggery where ever you use sugar. It is also used a little bit in sambhars, rasam, coffee, tea etc. It is not used in coffee and tea much these days though.

Jaggery is unrefined sugar made from sugarcanes. Jaggery making units have a unique smell though. Jaggery is used in lots of traditional sweets in Karnataka, like in pongals, holige etc.

Aug 13th, 2009, 02:00	#1
Selkie Senior Member Join Date: Dec 2007 Location: Yorkshire Posts: 143	Jaggery Goor I bought a lovely looking block of jaggery goor in my local supermarket today. I've been aware of jaggery before but I've never bought or cooked with any. I got it home and had a nibble; it has a lovely caramelly flavour. I have some questions though, and hopefully I will find some answers here... - Is jaggery goor different from 'usual' jaggery? It says on the pack that it is 'palm sugar'. I have seen references to 'gur' - is that another name for (normal?) jaggery, or is it the same as the 'goor' bit? - what recipes can I use jaggery goor for? I am aware of this thread Palm sugar vs. cane sugar , but it doesn't answer my questions; it just confused me!! (not difficult - )

Aug 13th, 2009, 02:56	#5
delhiwala IM what IM Join Date: Mar 2009 Location: Indeyah ! Posts: 4,817	Some Jaggery recipe here __________________ Travel only with thy equals or thy betters; if there are none, travel alone. - The Dhammapada

Aug 13th, 2009, 11:20	#8
snonymous xxx Join Date: Feb 2008 Location: Mumbai Posts: 1,749	I dont know about the Ramadan connection, it could be a local custom in areas where jaggery is made. Palm jaggery is darker and has a different flavour to cane jaggery. Certain sweet preparations taste better with dark palm jaggery than with light cane jaggery. In Bombay where the lighter version is more readily available, the dark jaggery is called Goa, Mangalore or Kerala jaggery - and I expect the reverse is true in places where dark jaggery is more popular. Ultimately, it is all a matter of taste. Some people are not even fond of jaggery. Some places are famous for their jaggery. An easy and delicious jaggery recipe - popular in Kerala and Sri Lanka - its called Watallappam: Melt some jaggery - dark is preferable. Blend it with 4-5 eggs and coconut milk and bake it until set. It is a jaggery custard and absolutely scrumptious. You can add cardamom or any flavour of choice if you want. Dont ask me for measurements, I cant cook with measurements but approx. 1 medium bowlful of coconut milk for 4-5 eggs and enough jaggery mixture to taste - at least 1/2 a bowl. Gur / Goor are Indian names for Jaggery. Im not sure if molasses is the English equivalent. __________________ Some of My Tall Tales at http://www.travelpod.com/members/indianature My Flickr photos at http://www.flickr.com/groups/snonymous/

Aug 13th, 2009, 11:27	#9
PeakXV Naan.tering Nabob Join Date: Oct 2005 Location: Abode of Glooscap Posts: 5,879	I saw a documentary on Sri Lanka where they were mixing the jaggery with a yoghurt like dessert & then just eating it with their hands ..... looked sticky, sweet, good but don't know if it had any specific name attached to it!? __________________ What lies behind us and what lies ahead of us are tiny matters compared to what lives within us. ~ Oliver Wendell Holmes Don't go to India ~ Pre-trip Warnings & Misconceptions?

Aug 15th, 2009, 08:31	#14
abracax Mahaguru Join Date: Sep 2001 Location: Canada Posts: 709	It's wonderful with stretched south Indian coffee. __________________ tbontbtitq (Shakespeare's password)

Aug 13th, 2009, 02:02	#2
Selkie Senior Member Join Date: Dec 2007 Location: Yorkshire Posts: 143	Oh, and the block of jaggery goor was being sold (in Tesco!) on a shelf of 'Ramadan' products - so does jaggery goor have a special significance for Ramadan?

Aug 13th, 2009, 02:10	#3
bonded Account Closed Join Date: Aug 2009 Location: Mumbai Posts: 492	I think 'goor' and 'gur' are same. Jaggery is used for making 'Tilgul' during Makar Sankranti in Maharashtra. Jaggery is also used for making 'Chikki'. In my native Tamil Nadu we sometimes use jaggery instead of sugar while making tea / coffee. It has got different recipes across India.

Aug 13th, 2009, 02:12	#4
nayan Forum Leader Join Date: Aug 2006 Location: hyderabad/tokyo Posts: 1,930	Palm jaggery is used to make various sweets in bengal. But the processes are quite elaborate.

Aug 13th, 2009, 03:02	#6
Selkie Senior Member Join Date: Dec 2007 Location: Yorkshire Posts: 143	Thanks everyone, some good pointers there. Any info on the Ramadan connection?

Aug 14th, 2009, 19:38	#10
Selkie Senior Member Join Date: Dec 2007 Location: Yorkshire Posts: 143	Cheers guys!

Aug 14th, 2009, 20:19	#11
Meander Senior Member Join Date: Feb 2009 Location: Vadodara Posts: 308	A very simple recipe is to warm the jaggery with Ghee [or butter] and eat it....very delicious.

Aug 15th, 2009, 01:28	#12
Nick-H This is just a cameo appearance Join Date: Oct 2004 Location: Chennai, India Posts: 36,209	Sugar and grease! That sounds dreadfully unhealthy --- and rather nice!

Aug 15th, 2009, 05:20	#13
Selkie Senior Member Join Date: Dec 2007 Location: Yorkshire Posts: 143	A bit like fudge, by the sound of it. Well, I cooked with my jaggery today - I adapted a cookie recipe and made oat cookies with jaggery, and they are really delicious, the jaggery has given them a wonderful caramel flavour. Yummy!

Aug 15th, 2009, 09:53	#15
somari Member Join Date: Aug 2005 Location: USA Posts: 66	You can use jaggery where ever you use sugar. It is also used a little bit in sambhars, rasam, coffee, tea etc. It is not used in coffee and tea much these days though. Jaggery is unrefined sugar made from sugarcanes. Jaggery making units have a unique smell though. Jaggery is used in lots of traditional sweets in Karnataka, like in pongals, holige etc.

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