Regardless of the area, jaggery, the traditional sweetener in Indian cooking, is a necessary ingredient in both sweet and savoury dishes. Although jaggery manufactured from sugarcane has been a staple in the everyday diet for hundreds of years, palm jaggery made from toddy palm trees has recently gained popularity. Because of its many medicinal benefits, jaggery—whether made from sugarcane juice or palm juice—is regarded as being healthier than refined sugar. In countries like India, Bangladesh, Sri Lanka, Nepal, and Pakistan, both types of jaggery are widely used. This natural sweetener is a special blend of inverted sugars, wood ash, proteins, and bagasse fibre together with a fair level of moisture.
Benefits of jaggery
1. Jaggery increases bowel motions, activates the body's digestive enzymes, and helps prevent and treat constipation. It also has diuretic properties that may aid with bowel movement stimulation.
2. Jaggery is a natural bodily cleanser, which lessens the burden on the liver even more. Jaggery aids in liver detoxification by removing harmful toxins from the body, which further aids in liver cleansing. Therefore, chew on some jaggery to thoroughly detox your body.
3. Utilize gur to combat cold and cough symptoms. To get the advantages, all you have to do is combine it with warm water and drink it. You can also use it in place of sugar in your tea.
How to make jaggery paratha-
Ingredients
1. Wheat Flour / Atta - 1 cup + extra if needed
2. Salt - ½ tsp
3. Oil - 1 tbsp
4. Water as needed
5. Jaggery - ½ cup
6. Ghee for making paratha
Method
1. Make the dough first by combining flour, salt, and oil in a bowl. Rub the oil into the flour thoroughly.
2. Slowly incorporate water and knead a nice, smooth dough. For 30 minutes, cover the dough with a bowl and leave it alone.
3. Roll out some little chapati dough after adding some jaggery.
4. Cook in ghee until both sides are browned.
5. Serve.