Dear reader, This booklet answers your basic queries about Jaggery (or gur) -

Why Jaggery? Is Jaggery healthy? What is better: Jaggery or sugar? Can Jaggery cure ailments?
Come. discover the secrets!

GUR BENEFITS
Q: How is Gur produced? Fully mature & select varieties of sugarcane are crushed to extract the juice without adding any chemical / additive. It is cleaned using natural flocculants and physical separation methods. The juice is then boiled to evaporate the water leaving pure wholesome gur / Jaggery.

Q: What is the nutritional content of Dhampure Gur ?

Typical Sample of Dhampure Gur (values are per 100g) Calcium Phosphorous Iron Thiamine Riboflavin Niacin Ascorbic Acid Dhampure Gur has 80 mg 60 mg 2.4 mg 0.02 mg 0.07 mg 0.3 mg 3 mg

5 times more minerals than brown sugar.

Dhampure Gur has 50 times more minerals than refined sugar. SOURCE: COMPOSITION OF COLOMBIAN FOODS JOS GONGORA Y LPEZ Q: Why is Dhampure Gur preferred to sugar? Manufacture of sugar from cane juice employs a potpourri of chemicals as sulphur dioxide, lime, phosphoric acid, bleaching agents & viscosity reducers. Besides, sugar processing is carried out in mild steel equipment, which often leads to a high dosage of nickel in the mother liquor. In sugar, the natural protective woolsen factor is lost unlike in gur. Also, all natural minerals and vitamins are partially or completely lost due to excessive chemicals, processing, and exposure to heat. Moreover, Dhampure Gur is not only a chemical-free product, but is also a wholly hygienic product untouched by hands! It is prepared from special varieties of mature sugarcane. Q: How old is the Jaggery story? The earliest records of manufacture of Jaggery dates back to 3000 BC. Ancient medical scriptures dating back to 2500 years state how Jaggery purifies the blood, prevents rheumatic afflictions and disorders of bile & has nutritive properties of high order. (Sushruta Samhita, Chapter 45, Sloka 146) Any home remedies with Jaggery (Gur) ? Of course! There are plenty. 1. COLD- Mix liquid Jaggery (make a syrup with grated Jaggery in hot water) with a paste of green betel leaves. Eat 1tsp twice a day. 2. HICCUPS- liquid Jaggery + dry ginger powder. Eat 1tsp with warm water. 3. HIGH BLOOD PRESSURE liquid Jaggery eaten for 15 days daily; not eaten for next 15 days- continue same till 3 months. 4. MENSTRUAL DISORDER - eat 1tsp jaggery twice a day with milk. 5. ANEMIA - Jaggery eaten daily at least 1 tsp twice a day. 6. FLATULENCE - 10 g Jaggery to be eaten after food. 7. COUGH - Jaggery + black pepper. Eat 1tsp with warm water. 8. HEADACHE - Mix 10 g Jaggery + 6 g sesame seeds + 2-3 drops milk. Apply paste on forehead. 9. If a glass piece pierces skin, smear hot melted Jaggery. When cold, it will suck out the glass. Q: What are the medicinal properties of Dhampure Gur? Gur has several unique medicinal assets, documented but until recently, almost forgotten! Some of these are Prevents tooth decay. purifies the blood, prevents rheumatic afflictions and disorders of bile and possesses nutritive properties of high order. source: (Sushruta Samhita, Chapter 45, sloka 146) Prevents nutritious anemia. Strengthens bones. The preventive action of Classic Jaggery(Panela) on smoke-induced lung lesions suggest the potential of Jaggery as a protective agent for workers in dusty and smoky environments. - paper presented by scientists of Industrial Toxicology Research Centre at a Workshop held in Lyon, France. source: [Environ Health Perspect, 102(Suppl 6): 211-214 (1994)] Helps heal ulcers & wounds. Provides instant energy. Prevents constipation. Babies and children love the flavor. Constipation, which is very frequent with white sugar disappears. Prevents rheumatic afflictions. Prevents rickets. Growth of the skeleton is excellent in persons who eat Jaggery regularly. Fights the ill effects of pollution. Regulates liver functions. Makes the skin glow pink. Babies remain healthy and their weight grows normally and regularly if given small doses of Jaggery. Babies who take Jaggery do not develop nutritional anemia. All have rosy faces, ears and wellcoloured conjunctivitis. Has cooling & diuretic properties. Improves throat conditions. Thrush or aphthae rarely returns. Thrush, white marks - fungus in the mucal membrane in the mouth - is frequent in young children and is a sign of low resistance. This practically disappears in persons eating Jaggery. Serves as lactogenic & cardiac tonic. Cures ailments linked to phlegm & throat. Children are more alive and full of vitality Psychological factor is the most difficult to measure. But in place of these pallid faces, passive and quiet, the children who eat Jaggery appear smiling, happy and lively. Source: An investigative article by Dr. N.H. Beguin published in Le Journaldu Dr. Nature- Nov 1975

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GUR RECIPES
Substitute Jaggery at all places where you use sugar..your tea, kheer, porridge, milkshake, and just everywhere. Relish wholesomeness in the natural flavor of Dhampure Gur i.e.Jaggery! v v v v v v v v Jaggery Lemonade Jaggery Pudding Jaggery Laddoo Jaggery Kheer Jaggery Coconut Barfi Telchi (Sesame-Jaggery Roti) Arsa (Mithai) Gulgula (Garhwali Mithai) v v v v v Vella Dosai (Jaggery Dosa) Chakkara Pongal Vella Cheedai Okkarai Gulpapadi Laddoos

Jaggery Lemonade Ingredients Jaggery- 100 g Pepper pwd- 2 tsp Salt -pinch to taste

Ginger- 10 g Lemon juice- 4 to 5 tsp

Method Add Jaggery to 4 cups of water and stir continuously to dissolve. Add crushed ginger, pepper, lemon juice & salt. Filter. Chill it and drink. JAGGERY PUDDING Ingredients Finely grated Jaggery- 250 g Gelatin-3 tsp Egg white -2 Cashews-50g Vanilla- 1 tsp Method Dissolve Jaggery in water & boil. Strain & add gelatin premixed in 2 tbsp hot water. Beat egg whites till frothy & then add Jaggery & vanilla. Deep-freeze. Sprinkle cashews once set and ready to eat. Ingredients Left over chapattis/ tortillas 8 or 10 nos. Jaggery 75 to 100 g Cardamom, ground 10 to 12 nos. Method Grind the chapattis in a grinder into a coarse powder or maybe just grate Jaggery. Mix well grounded chapattis with Jaggery & cardamom. Roll them into round balls called laddoos. Add grated dry fruits and it is ready to eat!

Jaggery Kheer Ingredients Finely chopped jackfruit sections- 15 to 16 Rice flour- 1/2 cup Cardamom pwd- 1 tsp,

Jaggery- 2 cups Coconut milk -2 cups

Method Cook Jaggery in 4 cups water. Add jackfruit & cook till fruit softens. Add rice flour paste & cook. Add coconut milk & cardamom. Bring to boil & remove from the heat. Serve hot or cold.

Jaggery Coconut Barfi Ingredients Jaggery, mashed- 2 cups freshly grated coconut- 2 cups Milk- 1/4 cup Butter / Ghee- 1/2 cup Cardamom powder- 1 tsp Cashew nuts, chopped -2 tbsp Almonds, chopped- 2 tbsp Method Heat ghee & fry the cashews & almonds till golden color. Put aside. Put Jaggery & coconut in a pan & cook. Add milk & cook over medium heat. Stir periodically. Add cardamom powder and ghee. Thicken the mixture. Now, finally add nuts to this mix. Continue to stir. After mixture separates from bottom of the container, take out the mixture. Spread into a greased tray. Allow to cool. When cold, cut into squares and serve. Telchi (Sesame-Jaggery Roti)

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Ingredients Sesame seeds- 2 cups Maida- 1 cup Oil/ghee-as needed

Jaggery, grated- 2&1/2 cups Wheat flour-1 cup

Method Roast the sesame seeds lightly & grind them. Mix grated Jaggery & sesame seeds together adding little ghee. Keep aside. Mix maida, wheat flour, salt and 2 tsp oil. Knead dough of it and leave aside. Now make even size small balls of the dough. Then roll each of them into a round shape of just 3 inch in diameter. Fill 3 tbsp of the mixture of sesame & Jaggery in the rolled out dough. Close it from all sides forming a ball. Then again roll the ball into a round flat shape of bigger size than before. Heat griddle (Tawa) and put this Telchi on it. After 1 min. turn it upside down. Roast both sides with little ghee. Serve hot with ghee.

Arsa (Mithai) -A sweetmeat cooked esp. during marriagesIngredients Rice -200 g Mustard Oil- 300 ml for deep-frying Jaggery- 500 g

Method Make thick syrup of Jaggery. Grind rice into fine powder. Mix Jaggery syrup and rice well. Heat oil in a pan. Make balls out of the mixture & roll them into round shape & deep-fry in hot oil.

Gul gul a (Gar hwal i M i thai ) Ingredients Wheat Flour- 100 g Jaggery -200 g Fennel seeds- 5 g Mustard Oil- 200 ml Sweet Spice powder- 1/4 tsp Method Dissolve Jaggery in hot water and cool. Add flour & make a paste. Add fennel seeds, sweet spice powder & mix. Heat oil in a pan & deep fry.

Vella Dosai (Jaggery Dosa) Ingredients Wheat flour- 2 cups Jaggery- 1 cup Cardamom pwd 5 to 6 Rice flour- 1/4 cup Coconut, grated- half a coconut Ghee as required

Method Mix Jaggery with 2 cups of water. Add wheat flour, rice flour, coconut and cardamom powder. Mix well. Pour some batter on a hot tawa & roast with ghee. Serve hot. Chakkara Pongal (Jaggery-Rice Sweetdish) Ingredients Rice- 2 cups Jaggery, grated- 5 cups Cardamom, pwd- 10 nos. Moong dal, lightly roasted- 1/2 cup Ghee- 1/2 cup Cashew nuts & raisins, roasted- 15 nos.

Method Pressure cook rice & dal together. In a heavy pan add ghee, cooked rice & dal and fry. Add Jaggery and cook. Add dry fruits and cardamom. Serve hot. Vella Cheedai (Jaggery-Rice Flour Balls) Ingredients Rice flour- 2 cups Jaggery, grated- 1/2 cup White sesame seeds- 1 tsp Ghee- 2 tsp Coconut pieces- 1 tbsp Oil- as required Method Make thick & hot Jaggery syrup. Add sesame seeds, coconut, & ghee. When cool, add rice flour & make small balls (Cheedais). Deep-fry. Okkarai Ingredients Chana dal- 2 cups Jaggery - 2 cups Fresh grated coconut -1 cup Ghee - 4 tsps Oil - 3/4 cup Cashew nuts - 1/4 cup Cardamom 5 nos. Method Fry the chana dal evenly in a pan without oil till it turns golden brown. Soak in hot water for an hour. Powder the Jaggery & cardamom Drain the chana dal and grind it to a fine paste. Add Jaggery and grind the mixture. In a deep frying pan, add the oil & then add the ground paste over medium flame. After about 20 minutes the paste loses its moisture and starts forming non-sticky & free flowing granules. Add fried coconut & cashew nuts. Okkarai is ready! Remember that this sweetdish has a long shelf life of about 2 weeks! Gulpapadi Laddoos

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Ingredients Wheat flour- 6 cups Ghee- 1 1/2 cups Jaggery, grated- 3 cups Cardamoms powdered- 10 Fried sesame seeds- 1/2 cup Ghee- 1 tbsp Method Fry the flour in the ghee to a light brown color. Prepare Jaggery syrup & add cardamom & fried flour to it. Make round balls (laddoos) when the mixture is fairly hot.

REFERENCES
Bhavaprakasha Nighantu Rajanighantu Dhanwanthari Nighantu Charaka Samhita Sushruta Samhita Chikitsa Manjari

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