Jaggery uses in Indian cooking

Jaggery is a natural sweetener made from sugar cane juice, commonly used in the Indian subcontinent and Southeast Asia. The taste of Jaggery can be similar to that of fresh juice, maple syrup, caramel or molasses, depending on the ingredients in it. Unrefined natural sweeteners come in a variety of colours including light amber, golden brown and dark brown. Jaggery is widely used as a sweetener in Indian cuisine. You can make many delicious dishes with jaggery. Jaggery is a widely used sweet in Indian cuisine. Rasa is made from rasa, in which the juice is slowly boiled until thickened in a large metal pot. Sit down to cool down. So even the jaggery is not clean.

Jaggery is a better substitute than refined sugar. It is best to use a superior white sugar substitute such as jaggery, coconut sugar, palm jaggery, maple syrup,  palm sugar, unrefined sugar, golden sugar, or a sweetener such as molasses or honey. Jaggery is used in sweet and savoury dishes in India, Pakistan and Sri Lanka.