Cookbook:Jaggery
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| Category | Sweeteners |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Sweeteners
Characteristics
editThe sugar is made by boiling sap—either from sugarcane or various palm trees[1][2][5][6]—in open kettles until concentrated and crystallizing.[7][8][4][9] It is then transferred to molds and left to harden before unmolding.[4] No molasses is washed from the sugar.[3]
The color of jaggery can be anywhere from a light tan to a dark brown,[1][5][9] with palm jaggery tending towards the dark end of the spectrum.[5] The crystals tend to be coarse and the product crumbly.[2][10] Because it is unrefined, jaggery contains concentrated flavor compounds and minerals, which gives it a rich flavor.[5][6][8] The exact flavor depends on the source of the sap.[5] When made from palm sap, the sugar is often called gur to differentiate it from the sugar cane product.[6][10]
Source aside, jaggery can be found in a few different forms. At its simplest, it is found as a hard block or cone,[3][7][5][9] but it may also come in a soft, almost spreadable consistency.[2][7][6] Sometimes it is pre-crushed or grated into granules,[5] which may be called shakkar.[4] If washed and slightly refined, jaggery may also be called khandsari.[4]
Selection and storage
editIf you have the time and equipment to break it down, purchasing jaggery in a block is perfectly acceptable. However, pre-ground jaggery is sometimes available and is more convenient in some applications.[5]
Store jaggery in an airtight container away from light, heat, and moisture.[5]
Use
editJaggery is most commonly produced and used in the cuisines of South and Southeast Asia,[1][4][5][10] where it flavors both savory and sweet dishes.[1][2][8]
Substitution
editIf you can't get jaggery specifically, other unrefined sugars may be used as a substitute. Be conscious, however, of the moisture level called for in your recipe, and make adjustments as necessary. Soft varieties of jaggery may be used instead of modern brown sugar.[5]
Recipes
editReferences
edit- ↑ a b c d e "How to Use Raw Sugar: Jaggery, Gula Melaka, Panela, and More". Serious Eats. Retrieved 2024-12-08.
- ↑ a b c d e The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ a b c "The Serious Eats Guide to Sugar". Serious Eats. Retrieved 2024-12-08.
- ↑ a b c d e f Figoni, Paula (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
- ↑ a b c d e f g h i j k Sharma, Nik (2021-04-02). Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes. HarperCollins India. ISBN 978-93-5422-313-6.
- ↑ a b c d Amendola, Joseph; Rees, Nicole (2003-01-03). Understanding Baking: The Art and Science of Baking. Wiley. ISBN 978-0-471-44418-3.
- ↑ a b c Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c Wolke, Robert L.; Parrish, Marlene (2002). What Einstein Told His Cook: Kitchen Science Explained. W. W. Norton & Company. ISBN 978-0-393-01183-8.
- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.