Jaggery Powder

Granulated gur that spoons like sugar, for tea, kheer, halwa, baking and chikki, without hacking at a hard block every morning.

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Measuring jaggery used to mean grating a hard block or guessing with a knife. Jaggery powder solves that: the same boiled-down cane juice, dried into granules that pour and measure like sugar.

Home cooks use it in chai and coffee, sweet pongal, sheera, kheer, gur wale chawal, and in baking where a block would be impractical. It dissolves quickly in warm liquids. When sweetening milk, many add it after switching off the flame, because jaggery stirred into boiling milk can make it split.

Powder clumps readily if moisture gets in, so a resealable pouch or a dry jar matters. On the pack, check that jaggery is the only ingredient or see what else is added, plus the FSSAI number, packer details and dates. Small lumps can be broken with a spoon and are normal.

Frequently Asked Questions

Why does milk split when I add jaggery?

Adding jaggery to boiling milk can cause curdling. Let the milk cool slightly or switch off the flame before stirring it in.

Is jaggery powder the same as shakkar?

Shakkar is a common name for granulated jaggery in North India, so they are often the same thing. Read the pack to be sure.

How do I stop jaggery powder from clumping?

Close the pouch firmly after every use or move it to a dry, airtight jar. Never use a wet spoon.

Can jaggery powder be used in baking?

Yes, many home bakers use it in cakes and cookies. It adds colour and a caramel note, so results differ from white sugar.