6 Jaggery Varieties To Stock Up On Before Winter Is Over
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With the winter season coming to an end, people are enjoying desserts made with the delicious taste and flavour of jaggery. Jaggery is available, especially in the winter season and there are a lot of varieties available on the market across the country. Besides, jaggery provides benefits to health as well, apart from imparting sweetness.  With people becoming more health-conscious in recent times, jaggery has taken the place of sugar in many dishes. Jaggery, owing to its natural sweetness, contributes to the sweet taste of dishes like kheer, sandesh, and many more. 

Jaggery, also known as gur or gud, has various types that have gained prominence in regions like South Asian countries, namely India, Bangladesh, and Sri Lanka. Gur, when added to dishes, imparts richness and complexity to the cuisine.  Jaggery is an unrefined brown sugar obtained from various plant sources. Jaggery is not centrifuged to remove the molasses. It is one of the oldest sweeteners used since the Vedic age.   

The article will discuss the various types of jaggery available across India, which are a must-try before the winter ends. Take a look:   

  • Date Palm Jaggery  

Also known as Khejur gur in Bengali, this jaggery is considered superior to any other form of jaggery. It is produced from the sap of date palm trees, which exudes a deep, complex flavour with hints of molasses and caramel, making it a main ingredient in winter sweets in Bengal. Khejur gur, either in its liquid form called nolen gur or in its solid round form called patali gur, is available on the market. Nolen gur, sandesh, and rasgulla are made.   

  • Sugarcane Jaggery  

This is the most commonly available jaggery on the market. It is light-to-medium brown in colour and is made by boiling, churning, and filtering sugarcane juice. It has earthy undertones and a subtle caramel flavour. Sugarcane jaggery is cheriesh in chikki, kheer, and laddoos.   

  • Palmyra Jaggery   

Also known as taal gur, this type of jaggery is made from the sap of the palmyra palm tree. This gur has subtle caramel undertones and its colour ranges from creamy white to yellow. Jaggery often resembles coconut in its physical attributes and is quite famous in the West Bengal region.   

  • Coconut Jaggery  

This variation of jaggery offers a unique tropical twist to the sweet treats. This jaggery is made from unfermented coconut sap and exudes the essence of coconut with its fragrant aroma and delicate sweetness. The process involves collecting the sap from the coconut flower, which is then boiled down to form a thick syrup before being solidified into blocks or cakes. This jaggery can be added to coconut laddoos. 

  • Toddy Palm Jaggery  

This jaggery boosts toffee and caramel undertones. It is harvested by skilled artisans who carefully collect the sap from the toddy palm’s flowering stalks. This jaggery is a Myanmar speciality and has a golden brown colour.  


  • Marayoor Jaggery   

This jaggery hails from Kerala and is named after the town of Marayoor. It is made with sugarcane grown by Muthuva tribe farmers. Here, the tribal people use an old-age specialised skill to make jaggery on the farm itself. This makes it a unique product. Marayoor Forest Development Agencies (FDA) sell this jaggery to ensure fair prices and a better livelihood for the community.