How is jaggery made in india

One of the foods that you can add to your diet is jaggery or gur. Winter is the best time to savour this traditional indian favourite.

Highlights Nature has its own way of offering comfort through foods. Winter is coming and it is time to gear up to brave the cold months ahead. Nature has its own way of offering comfort through foods specific to every season; be it fruits, veggies, nuts or spices.

In the winter months, one looks for foods rich in Vitamin C to fight the cold and flu, green veggies like spinach and methi provide the much needed iron and protein and traditional preparations like chikki and laddoos are known to be warming foods. Apart from keeping the body warm, gur is an age old digestive and is also known to be excellent for issues related to the respiratory tract.

Jaggery or gur, is made from unrefined sugar, automatically making it a healthier and better version of white sugar. Have you ever wondered how jaggery is made and how is it different from white sugar that we generally consume? Here's a guide on what jaggery is and how it is made. What is jaggery gur? How Is Jaggery Made? Juice Extraction The sugarcanes are pressed or crushed in a machine, and all the juice is extracted from them. Storage The juice is collected and stored in large containers to be stored for several hours.

This process helps in separating suspended sediment from the juice and improves the texture of the finally produced jaggery. Concentration The storage period settles the sediments to the bottom of the container, and the resultant clear juice is poured into a large flat bottomed vessel for boiling. The sugarcane juice is stirred constantly, and impurities are sieved away until we get a brown and thick paste at the bottom of the vessel. This dough-like substance is then transferred to mould of desired shapes and allowed to cool down.

Once the paste cools down entirely, it will solidify and become jaggery. Source These points explain every stage regarding how is jaggery made at home. Few ladyfingers. Mix it well and then strain the water from the mixture. Now, pour the sugarcane juice along with the ladyfingers water in a thick bottomed vessel and bring it to boil.

As the mixture starts to boil, you will notice that a greenish layer starts appearing at the top. Remove this layer using a sieve or a perforated ladle and boil the mixture further.

Keep boiling until the mixture thickens. Now, to check the jaggery formation, take a small amount of the thick paste and put in in a glass of water. If the jaggery dissolves, you need to boil the paste more. If it does not dissolve easily, you can take the mixture off the stove and let the mixture cool off.

Jaggery making is a simple process comprising crushing of sugarcane for juice extraction, filtration and boiling of juice for concentration and then cooling and solidifying to give jaggery blocks. The juice is extracted in conventional crusher; this is then filtered and boiled in shallow iron pans. During boiling chemical bleaching agents or natural vegetable items like Bhindi Lady finger are added to clean the juice and the extraneous matter is constantly removed to give a bright golden colour.

The size of these moulds is specific and depends on the weight of the block of jaggery varying from 1kg onwards. The blocks are packed in jute cloth and dispatched. Process Flow Chart.

Know how is available with Central Government research Laboratories. The machinery is all indigenously available. The product does not require many items of machinery. Keeping in mind the production capacity of tonnes per year the unit will require the following machines.

The main plant and machinery required comprise. The basic raw material for the unit is good quality full grown matured Sugar Cane. For producing tonnes of jaggery the unit requires tonnes of sugar cane. There shall not be any problem in availability of proper variety of sugarcane from the cane producing states.