Palm Jaggery

Palm Jaggery is a healthy replacement for white sugar/ jaggery in making sweet dishes, payasams, kheers and gives delicious taste to adirasams, paniyarams etc.

Recipe 1: Break the jaggery into small pieces and take a piece daily after breakfast.

Recipe 2: Mix 2 pieces of this palm jaggery with 1cup of milk in place of white sugar.

Recipe 3: It can be added while preparing many south Indian cuisines like sambar, rasam etc. to add a sweet tangy taste.

• Palm Jaggery has lesser calories than refined white sugar.
• Fresh palm jaggery is crumbly, and dissolves faster than older stocked ones.
• It is made from sap collected from shaved meristem at the apex of Palm trees in and around the locality. 

• Palm Jaggery is rich in iron which increases hemoglobin and helps in treating anemia
• It is also rich in magnesium and helps to regulate the nervous system
• Calcium and potassium content in it helps to build strong bones and boosts heart health respectively
• It boosts the immune system naturally
• It also high nutritional content of phosphorus

Whether we call it karupatti in Malayalam, panai vellam in Tamil, khejura Gura in Bengali, khajura gola in Gujarati, tati bellam in Telugu, or taad ka gud in Hindi, this nutrient-rich natural sweetener adds a distinct and healthful touch to your recipes.

Store it in an air tight container. Once cut palm jaggery melts if kept in open.

6 months from Date of Packing