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44-494: Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian subcontinent , Southeast Asia , North America , Central America , Brazil and Africa . It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose , up to 20% invert sugars , and up to 20% moisture, with

88-424: A combination of meat, stock, qorma , and herbs are also mixed in before baking, resulting in the elaborate colors, flavors, and aromas from which the rice got its name. Sometimes caramelized sugar is used to give the rice a rich brown color. Examples of palaw include: Afghan bread is flat and cooked in a tanoor or tandoor (a vertical ground clay oven). The bread is slapped onto a stone wall to cook. Tabakhai

132-480: A dessert after a meal, most Afghans generally eat fresh fruit. For snacks, they may drink tea with something sweet like cakes, cookies or pastries. On occasions, they also eat dried fruits which are widely available in every Afghan market. Other typical desserts include the following: Chai is tea in Afghanistan, which can either be green or black. It is consumed at all times, especially a short time after finishing

176-401: A high smoke point) is usually used in such pans in negligible quantity (approximately 2 teaspoons per 100kg) so that the very hot juice froth does not come out of pan during boiling. Mustard or castor oil is present in whole jaggery in traces, and the qualities of such oils (laxative) coincide and support this quality of whole jaggery. Many manufacturers use synthetic oil and argue that since it

220-486: A meal or with guests during any social gathering. Most people drink green tea with no sugar. Some add cardamom , saffron , or sugar. Sheer chai (which translates from "milk tea") is also consumed but mostly in the morning and on special occasions. It is a type of Kashmiri chai . Many people of Afghanistan also drink masala chai , particularly in cities such as Asadabad , Jalalabad , Khost and Kandahar . Doogh (also known by some Afghans as shomleh or shlombeh )

264-484: A person arriving home from working under a hot sun. In Indian culture during the New Year feast, jaggery-based sweets are made. In Andhra, Telangana and Karnataka on Ugadi festival day (New Year), Ugadi Pachadi is made from jaggery and five other ingredients (shad ruchulu- sweet, sour, salt, tangy, spice and bitter) and is consumed symbolizing life is a mixture of happiness, disgust, fear, surprise, anger and sadness. Also, it

308-608: A pinch of it is sometimes added to sambar , rasam and other staples in Udupi cuisine . Jaggery is added to lentil soups ( dāl ) to add sweetness to balance the spicy, salty, and sour components, particularly in Gujarati cuisine . In Sri Lanka, jaggery is usually made using the syrup of the kithul palm tree, or from coconut syrup. The respective names in Sinhalese are kitul hakuru (කිතුල් හකුරු) and pol hakuru (පොල් හකුරු). Jaggery from

352-422: A traditional Rajasthani or Punjabi dish. In Gujarat, laddus are made from wheat flour and jaggery. A well-known Maharashtrian recipe, puran poli , uses it as a sweetener apart from sugar. Jaggery is considered an easily available sweet which is shared on any good occasion. In engagement ceremonies, small particles of it are mixed with coriander seeds (ધાણા). Hence, in many Gujarati communities, engagement

396-417: Is a flatbread cooked on a flat upside-down pan. There is a wide variety of dumplings. Known under the name khameerbob and often eaten as dumplings, these native dishes are popular. Due to the long time required to make the dough for the dumplings, they are rarely served at large gatherings, such as weddings. They are instead served on special occasions at home. Qormah (also spelled "korma" or "qorma")

440-480: Is a cold drink made by mixing water with yogurt and then adding fresh or dried mint. Some variations of doogh include the addition of crushed or diced cucumber chunks. It is the second most widely consumed drink in Afghanistan (the first being tea), especially during lunchtime in summer. Doogh can be found at almost every Afghan grocery store and is served in restaurants. While Afghans have a common cuisine, certain ethnicities form sub-variations of it. Pashtuns are

484-450: Is a patty of minced beef. It is a popular barbecue meal in Afghanistan. It is prepared flat and round and served with naan. The original recipe of chapli kabob dictates a half-meat, half-flour mixture which renders it lighter in taste and less expensive. Afghan chicken or murgh-e is a classic example of one of the most famous dishes of Afghanistan. Chicken dishes are usually found in restaurants and at outdoor street vendor stalls. Unlike in

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528-458: Is also added to rice flakes known as chuda and eaten for breakfast. Some marmalade made of mango and dillenia contain the ingredient. In Bengali cuisine, it is commonly used in making sweet dishes, some of which mix jaggery with milk and coconut. Popular sweet dishes such as laḍḍu / laṛu or paṭishapta piṭha mix it with coconut shreds. Jaggery is molded into novel shapes as a type of candy. The same preparation of sweets have been made in

572-451: Is an ice-sugared cold drink. Sheer yakh is a sweet ice-like product, literally translating to "cold milk". The Hazara people in central Afghanistan (in the region of Hazarajat) and western Pakistan (Balochistan province) have their own fare. The Hazaragi cuisine shares some similarities with neighboring regional cuisines, so it is mainly influenced by Central Asian, Persian, and South Asian cooking. However, cooking methods vary in some of

616-478: Is an onion- and tomato-based stew or casserole usually served with challow rice. First, onion is caramelized, for a richly colored stew. Then tomato is added, along with a variety of fruits, spices, and vegetables, depending on the recipe. The main ingredient, which can be meat or other vegetables, is added last. There are hundreds of different types of qormahs including: Afghan kabob is most often found in restaurants and at outdoor street vendor stalls. Most of

660-582: Is borrowed from Sanskrit शर्करा ( śarkarā ). It is a doublet of sugar . Jaggery is made of the products of sugarcane and the toddy palm tree. The sugar made from the sap of the date palm is more prized and less commonly available outside of the regions where it is made. The toddy palm is tapped for producing jaggery in India , Bangladesh, Pakistan , Nepal , Myanmar and Sri Lanka . In Sri Lanka, syrup extracts from kithul ( Caryota urens ) trees are widely used for jaggery production. All types of

704-598: Is commonly added to sambar (a.k.a. huLi saaru ) and rasam (a.k.a. saaru ). Karnataka produces sugar and palm-based jaggery. Muzaffarnagar in Uttar Pradesh has the largest jaggery market in the world along with having a GI Tag for Muzaffarnagar jaggery , followed by Anakapalle in the Visakhapatnam District in Andhra Pradesh. The Kolhapur District in western Maharashtra is famous for its jaggery, which

748-458: Is commonly known by the metonym gol-dhana (ગોળ-ધાણા), literally "jaggery and coriander seeds". Jaggery is used extensively in South India to balance the pungency of spicy foods. In Andhra Pradesh and Tamil Nadu it is used for sweets such as chakkara pongal and milk pongal , which are prepared with rice, milk, and jaggery. During Sankranti , Ariselu , an authentic Andhra Pradesh dish,

792-561: Is considered a sweet and is eaten by children and adults alike, usually in the afternoon with a pot of green tea . It has been referred to locally as Burmese chocolate. Toddy palm jaggery is sometimes mixed with coconut shreds, jujube puree or sesame , depending on the area. This type of jaggery is used in Burmese cooking, usually to add colour and enrich the food. Other uses include jaggery toffees and jaggery cake made with pumpkin preserve, cashew nuts, peanuts and spices. Jaggery may be used in

836-415: Is considered auspicious and is widely used in cooking. It is a vital ingredient in many varieties of payasam , a sweet dish. The state of Kerala as 2 GI tagged jaggeries by the name of Central Travancore jaggery and Marayoor jaggery In Tamil Nadu, jaggery is used exclusively as a sweetener. It is used in a dish called chakkarai pongal . It is prepared during the festival of Pongal (Thai Pongal), which

880-459: Is considered auspicious to see jaggery in dreams in Hinduism. Molasses (काकवी), a byproduct of the production of jaggery, is used in rural Maharashtra and Karnataka as a sweetener. It contains many minerals not found in ordinary sugar and is considered beneficial to health in traditional Ayurvedic medicine. It is an ingredient of many sweet delicacies, such as gur ke chawal / chol ("jaggery rice"),

924-413: Is crushed and the extracted cane juice is collected in a large vessel. A quantity of the juice is transferred to a smaller vessel for heating in a furnace. The vessel is heated for about an hour. Dried wood pulp from the crushed sugarcane is traditionally used as fuel for the furnace. While boiling the juice, lime is added to it so that all the wood particles rise to the top of the juice in a froth, which

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968-469: Is extremely large to allow only a thin coat of this hot liquid to form at its bottom, so as to increase the surface area for quick evaporation and cooling. After cooling, the jaggery becomes a soft solid that is then molded into the desired shape. The quality of jaggery is judged by its colour; dark brown means it was not clarified during the making, or the sugarcane juice was boiled with full nutrients intact. Some people misinterpret this as impure and clarify

1012-567: Is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity. The national dish of Afghanistan is Kabuli palaw , a rice dish cooked with raisins, carrots, nuts, and lamb or beef. The cuisine of Afghanistan is halal and has elements from various places: for example, garam masala from India, coriander and mint from Iran, dumplings and noodles from Uzbekistan and Xinjiang , China, and baklava from Turkey. The similarities can be seen in

1056-493: Is grilled on an open fire, on a spit. Although it differs from region to region, Pashtun cuisine is meat-heavy and often includes caramelized rice. For example, the dish known as bolani in the north and east is often called borogyen in the south and west of Afghanistan. Common summer beverages include shlombeh , also known in Persian as doogh , a drink consisting of liquid yogurt, mint, and bedreng (Afghan cucumber). Sherbet

1100-570: Is held when the harvesting season begins. It is used to make kalhi, to sweeten fruit salads and payasam (sweet milk) that are offered to the gods. Jaggery is used in religious rituals. In rural areas, cane jaggery and palm jaggery are used to sweeten beverages, whereas refined sugar has replaced it in urban areas. In Odia cuisine, cakes or piṭhas contain jaggery. Pithas like Arisa pitha are made out of jaggery called guda in Odia. Kakara pitha contains coconut filings which are caramelized using jaggery. Guda

1144-417: Is in trace amounts there is no health concern. However, synthetic oil even in traces can be toxic. So, one not only needs to verify the wholesomeness of jaggery (attained with no clarification), but also verify the type of oil used, even in traces. Jaggery is used as an ingredient in sweet and savoury dishes in the cuisines of India, Pakistan, Bangladesh, Nepal, Sri Lanka, Afghanistan and Iran . For example,

1188-605: Is influenced by Persian , Central Asian , and South Asian cuisines due to Afghanistan 's close proximity and cultural ties. The cuisine is halal and mainly based on mutton , beef , poultry and fish with rice and Afghan bread . Accompanying these are common vegetables and dairy products , such as milk , yogurt , whey , and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates , sweet melons , and raisins . The diet of most Afghans revolves around rice-based dishes, while various forms of naan are consumed with most meals. Tea

1232-476: Is one of the largest producers of jaggery in India and has a GI Tag for Kolhapur jaggery . Most vegetable dishes, curries , and dals , and many desserts contain it. Jaggery is especially used during Makar Sankranti for making a dessert called tilgul . In Gujarat , a similar preparation known called tal na ladu or tal sankli is made. In rural Maharashtra and Karnataka, water and a piece of jaggery are given to

1276-430: Is prepared. In Tamil Nadu, ellurundai (sesame balls), Adhirasam and pori vilangu urundai (puffed rice balls) are prepared as an offering - called prasadam - to god during Puja and festivals such as Diwali , Tamil New Year and Janmashtami . A sweet liquid called Paanakam , made of water, jaggery and peppercorns is prepared as the favorite offering to Lord Rama during Rama Navami festival. In Kerala , it

1320-402: Is skimmed off. Finally, the juice is thickened. The resulting thick liquid is about one-third of the original volume. This hot liquid is golden in colour. It is stirred continuously and lifted with a spatula to observe whether it forms a thread or drips while falling. If it forms many threads, it has completely thickened. It is poured into a shallow flat-bottomed pan to cool and solidify. The pan

1364-443: Is soured further (by keeping it at room temperature for a few days), treated with salt, and then eventually boiled. The precipitated casein is filtered through cheesecloth , pressed in order to remove liquid, and then shaped into balls; the product is thus a hard and very sour cottage cheese. Though it can be eaten raw as a savory snack, it is typically served with cooked Afghan dishes such as aushak , mantu , and kichri qoroot . As

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1408-536: Is yellow and much sought-after in Maharashtra and Gujarat. Mandya in Karnataka is known for its jaggery production. In Myanmar, jaggery, called htanyet ( ထန်းလျက် ) in Burmese , is harvested from toddy palm syrup. In central Myanmar and around Bagan (Pagan), toddy syrup is collected solely for making jaggery. The translucent white syrup is boiled until it becomes golden brown and then made into bite-size pieces. It

1452-460: The enzymes formed during germination or from bacterian cultures. Some sweeteners made with starch are quite refined and made by degrading purified starch with enzymes, such as corn syrup . Many fresh fruits, dried fruits and fruit juices are used as sweeteners. Some examples are: A variety of molasses are made with fruit: In a few species of plants the leaves are sweet and can be used as sweeteners. Afghan cuisine Afghan cuisine

1496-515: The Indian cooking style, chicken in Afghan cuisine is often used with the intention that it be halal . Cream, butter, and curd are customary ingredients in all chicken recipes, whether served as an appetizer or a main course. Quroot (or qoroot ) is a reconstituted dairy product, traditionally a by-product of butter made from sheep's or goat's milk. The residual buttermilk remaining after churning butter

1540-456: The creation of alcoholic beverages such as palm wine . Besides being a food, jaggery may be used (mixed in an emulsion with buttermilk and mustard oil) to season the inside of tandoor ovens. Jaggery is used in natural dyeing of fabric. It is also used in hookahs in rural areas of Pakistan and India. List of unrefined sweeteners Sweeteners are usually made from the fruit or sap of plants, but can also be made from any other part of

1584-424: The juice to improve colour while taking out the nutrients to make golden-yellow jaggery, which is nothing but refined sugar. Due to this grading scale, coloured adulterants, which may be toxic, are sometimes added to jaggery to simulate the golden hue. Natural dark brown jaggery is derived from whole sugarcane juice, by means of boiling at nearly 200°C in a large cast iron pan. Food-grade mustard or castor oil (having

1628-470: The largest ethnic group of Afghanistan, constituting about 42% of the country's total population. A major dish in Pashtun culture are Rosh (cooked lamb and mutton with no spices) and Sohbat , found at traditional gatherings and events. Other major Pashtun dishes include lamb-skewered sajji and chapli kebab . The name dampukht stands for steamed meat, and Khaddi kebab is the Afghan shashlik , which

1672-463: The neighbouring state of Assam . Some of the popular sweet dishes of Assam such as til-pitha (made of rice powder, sesame and jaggery), other rice-based pitha , and payas are made of jaggery. In some villages of Assam, people drink salty red tea with a cube of gurd (jaggery), which is popularly called cheleka-chah (licking tea). Traditional Karnataka sweets, such as paayasa, obbattu (holige) and unday use different kinds of jaggery. A pinch

1716-557: The plant, or all of it. Some sweeteners are made from starch, with the use of enzymes . Sweeteners made by animals, especially insects, are put in their own section as they can come from more than one part of plants. The sap of some species is concentrated to make sweeteners, usually through drying or boiling . The juice extracted from the tuberous roots of certain plants is, much like sap, concentrated to make sweeteners, usually through drying or boiling. The starchy seeds of certain plants are transformed into sweeteners by using

1760-520: The remainder made up of other insoluble matter, such as wood ash , proteins , and bagasse fibres. Jaggery is very similar to muscovado , an important sweetener in Portuguese , British and French cuisine . The Kenyan Sukari ngutu/nguru has no fibre; it is dark and is made from sugarcane and also sometimes extracted from palm tree. Jaggery comes from Portuguese terms jágara , jagra , borrowed from Malayalam ശർക്കര ( śarkara ), which

1804-447: The sugar come in blocks or pastes of solidified concentrated sugar syrup heated to 200 °C (392 °F). Traditionally, the syrup is made by boiling raw sugarcane juice or palm sap in large, shallow, round-bottomed vessels. Historically, the sugarcane cultivators used crushers that were powered by oxen, but all modern crushers are power-driven. These crushers are placed in fields near the sugarcane plants. The cut and cleaned sugarcane

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1848-1283: The syrup of the Palmyrah palm is more prominent in the northern part of the country; this is referred to as palmyrah jaggery or thal hakuru (තල් හකුරු). Jaggery made from sugarcane syrup is considered inferior to palm syrup-based jaggery varieties, and the term jaggery (හකුරු) is generally understood in the country to refer to the latter. Maharashtra in India is the largest producer and consumer of jaggery known as "gul" (गुळ) in Marathi , "gur" (گڑ) in Urdu , "bellaṁ" (బెల్లం) in Telugu, bella (ಬೆಲ್ಲ) in Kannada, “Vellam”(வெல்லம்) in Tamil, "sharkara" (ശർക്കര) in Malayalam , "Gōḷa" (ગોળ) in Gujarati , "miṣṭa" (मिष्ट) in Sanskrit, "guṛa" (ଗୁଡ଼) in Odia, gur (गुड़) in Hindi and , " guṛ" (গুড়) in Bengali. Kolhapur

1892-426: The time, it contains lamb meat. Kabob is made with naan instead of rice. Customers have the option to sprinkle sumac or ghora (dried ground sour grapes) on their kabob. Pieces of fat from the sheep's tail ( jijeq ) are usually added to the skewers to add extra flavor. Other popular kabobs include the lamb chop , ribs , kofta (ground beef), and chicken. Chapli kebab , a specialty of eastern Afghanistan,

1936-529: The use of spices like cumin and cinnamon (as in Indian cuisine), green cardamom flavors (as in Chinese tea), and kebabs and yoghurts (as in Turkish and Arab cuisines ). Rice is a core staple food in Afghan cuisine and the most important part of any meal. Challow, or white rice cooked with mild spices, is served mainly with qormas ( korma : stews or casseroles). Palaw is cooked similarly to challow, but

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