Organic Jaggery

Pick up a block of gur in most shops and it is suspiciously bright, suspiciously uniform, and suspiciously light. That colour is usually the work of sulphur and a chemical clarifier. This is organic jaggery made the other way — sulphur-free, unbleached and unrefined, boiled down from hand-picked sugarcane grown on farms in Gujarat and poured warm into moulds to set. Dark, faintly smoky, and no two blocks quite alike.

How is it made?

Cane is cut, crushed and juiced the same day, then the juice goes into open iron kadhais and is boiled down slowly until it thickens and ropes off the ladle. That is the whole recipe. No sulphur to lighten it, no soda, no bleaching agent, no chemical clarifier, no added colour. Because it is never refined, the cane molasses stays in — and with it the iron, magnesium, calcium and phosphorus that sugarcane juice naturally carries, along with the dark colour and the deep caramel taste that white sugar has had stripped out of it.

What does real gur taste like?

Rounder and far less flat than sugar. There is caramel in it, a little smoke from the open pan, and a mineral edge at the finish. Break a piece off with your thumb and it should crumble rather than shatter like glass. Stir it into chai and the whole cup changes character; you notice it immediately.

How do I cook with it?

Swap it in wherever you would have used sugar and let it change the dish:

• Gud ki chai, and gur in warm milk on a cold night
• Chikki, ladoo, puran poli and til-gud at Sankranti
• Halwa and payasam — try it in a sheera made with our A2 Gir cow ghee and you will not use sugar again
• Dals, sambhar, kadhi and Gujarati sabzis, where a pinch balances the sourness
• A small piece on its own after a meal, the way it has always been eaten

Why does every block look a little different?

Because it is poured hot by hand and left to cool. Colour ranges from honey to dark brown depending on the batch and the season of the cane, and the weight of a block settles a little as it cools, so packs can vary slightly. That is what unstandardised food does. A glossy, identical block every single time is a sign that something was added to make it so.

Is jaggery better than sugar?

It is unrefined, which is a real and measurable difference — the molasses fraction and its minerals are still in there, where white sugar is sucrose and very little else. But we will be straight with you: jaggery is still a sugar, and it is best used in the same measure you would use any sweetener. We would rather say that plainly than sell you a story.

Cooked in small open-pan batches under FSSAI licence 10724999001232, ISO 9001, ISO 22000, GMP, HACCP and Halal certified, USFDA-registered, with the lab report published for every batch. If the last gur you bought tasted of nothing much, this will be a surprise. Pick your pack size — and if you are stocking the pantry, our dhaga mishri is the gentler sweet that goes beside it.

At a glance

• Made from: hand-picked Gujarat sugarcane. One ingredient.
• Method: juiced same-day, slow-boiled in open iron kadhais, set in moulds
• Free from: sulphur, soda, bleaching agents, chemical clarifiers, added colour
• Colour and taste: honey to dark brown; caramel, faintly smoky
• Storage: airtight, cool and dry — gur softens in humidity

We ship across India and to 125+ countries. Contact us to place an international order, or send us a WhatsApp message.