Organic Jaggery Powder Pack of 2 (Gul / Gur)

Jaggery powder from our own plant, offered here as a pack of two. Gul in Marathi, gur in Hindi, and the same thing in both. The cane is grown by our farmer members and boiled in open pans the same week it is cut, with no sulphur and no chemical whitener anywhere in the process.

That is why it comes out dark brown instead of pale yellow. Jaggery that is uniformly light and glassy has usually been helped along chemically. Ours smells of cooked cane, dissolves in seconds because it is powdered, and softens a little in monsoon air, which is normal when nothing has been added to it.

How gul gets used

It goes into much more than sweets here. A spoon balances the amti, it sits in the tamarind base of sabudana khichdi, it sweetens puran for puran poli and for gul poli, it binds groundnut chikki, it fills modak, and it goes into morning chai for anyone who has stopped buying white sugar.

Packs and storage

Available as 1kg and 2kg. Keep it in a dry glass or steel jar with the lid shut. If it clumps, break it up with a spoon, it has only taken in some moisture.

Block form and other shapes are on the jaggery page, and the jaggery dhep is what most people buy for chai.

Frequently asked questions

Is jaggery better than sugar

Jaggery is less processed and keeps the minerals that came with the cane juice. It is still a sugar and behaves like one in any recipe. Buy it for the taste and because nothing was bleached out of it.

Why is your jaggery dark and slightly sticky

No sulphur, no bleaching agent, no chemical clarifier. Cane juice boiled plainly always finishes dark, and it stays soft when the weather is humid.

What is the difference between jaggery powder and a jaggery block

Only the form it is set in. Powder measures easily and melts fast, while a block keeps a little longer and breaks into a chai sized piece.