Jaggery is a type of sugar made with the help of sugarcane. It is viewed as a better choice than sugar since it is crude. We can say that sugar and jaggery are more alike in measures of calories. Still, jaggery is a more great choice as it additionally contains various nutrients, minerals that are fundamental to the body.
Jaggery has different tones, and it can change from splendid natural shaded to dull earthy coloured. We want to say that the hazier the jaggery, the more extravagant and more profound the flavour are.
Jaggery has various medical advantages. It has a prime spot in Ayurveda and proper medication. It is rich in iron and forestalls pallor. Having a little chunk of jaggery after your supper helps indigestion. And helps in creating appetite when eaten with pepper.
It has been proved that consumption of jaggery helps in improving vision. Not only this, but jaggery helps in preventing skin allergies, blood pressure and sour burps too.
- Provides you with energy corresponding to 1610kj/385kcal
- Contains proteins weigh 0.8g
- Includes 0.2g fats.
- Has 95g of carbohydrates
- Includes 0.1g dietary fibre.
Features and Health Benefits
Natco Jaggery door has a lot of health benefits. But as it is processed, sugar tries to consume it in limited safe quantities.
- It helps in preventing constipation. It activates digestive enzymes and enables bowel movement that helps in preventing and relieving constipation.
- It helps in treating flu-like symptoms. That's why our ancestors used to mix jaggery in water and consume it mainly in winters.
- Jaggery is also a blood purifier. Its limited daily consumption helps in purifying blood.
- Jaggery prevents anaemia as it contains iron and folate, which helps develop red blood cells in your body.
- It controls blood pressure as it contains sodium and potassium, which maintain acid levels in the body and thus retain proper blood pressure in the body.
Here is how you can make Maharashtrian Gul Papdi:
- butter (no salt content) or ghee.
- whole wheat flour.
- ground cardamom powder.
- ginger powder.
- Powdered Natco jaggery or light brown sugar.
- Have some Sesame seeds & chopped almonds for garnishing.
- Put some water in a container, boil it and then mix jaggery in it until it's percolating and sweet. Put to the side to cool it.
- Now pick up a saucepan, heat some butter on it over a low flame and then add the flour.
- Mix consistently, try to avoid the lumps in the flour. We need to roast the flour for no more than 5-7 minutes so that it comes with a beautiful texture and will be marked by a tasty aroma.
- Keep stirring with one hand, while with another hand, add cardamom and ginger powder.
- Now add that syrup we left earlier to cool in the flour. Stir well. Watch until it has some consistency. As it mixes and has a dough-like formation, turns off the flame. Leave it there to cool for a minute or two.
- Now when it cools down a bit, pour the mixture on a flat surface.
- Put the mixture in a tray and let it sit for a minute. Put the tray in the refrigerator until the mixture solidifies.
- Garnish it with some sesame seeds and almonds.
- Your gul papdi is ready to eat.