Organic Jaggery Slab (Gul / Gur)

A jaggery slab set flat in a tray and sold by weight, from 1kg up to 5kg. Gul made at our own plant, from cane our members grow at Kasarpimpalgaon in Ahmednagar district.

Cut it the way you need it

A slab lets you break off precisely as much as the recipe wants. Warm the knife slightly and it cuts clean instead of shattering. Kitchens that turn out chikki, gul poli and laddoo through the season prefer this format, and the piece keeps better than loose powder does.

Open pan boiling, no whiteners

Juice is strained through cloth, boiled in a shallow open pan, stirred to the string stage and set. Nothing is added to lighten the shade or to firm it up artificially. Colour moves from batch to batch with the cane, and one lot arriving lighter than the last is ordinary for uncoloured gul.

Everyday uses

Grated over hot bhakri with ghee, stirred into varan, cooked with pumpkin for gharge, simmered with rice and milk for kheer. Some people take a piece with water after coming in from the sun. In tea it dissolves slower than sugar, so crush it before it goes in.

The jaggery dhep is the same gul in a round mould and powdered jaggery measures easier for baking. Browse all jaggery.

Frequently asked questions

What is the difference between jaggery slab, dhep and powder

Only shape and setting. A slab is poured flat then cut, a dhep is set round in a mould, powder is the same gul broken down after setting. Cane and boiling are identical for all three.

Can I use jaggery instead of sugar in tea

Yes, although it can split the milk if added to a boiling pan. Make the tea, take it off the flame, then stir the gul in. Start with the same quantity you use of sugar.

How long does a jaggery slab keep

Close to a year when wrapped and kept dry, with humidity being the only real enemy. A white bloom on the surface is crystallised sugar and it is safe to eat.