JAGGERY (GUR) | HIMALAYAN CHEF
Himalayan Chef Jaggery (Gur) is made from 100% natural and pure sugarcane, processed using traditional methods to retain its rich, caramel-like flavor and nutritional benefits. This unrefined sweetener is free from artificial dyes and preservatives, ensuring you receive the full goodness of sugarcane in a convenient form. We are committed to providing food that is pure, flavorful, and nutritious.
EXPERT RECOMMENDATIONS
Experts recommend using Himalayan Chef Jaggery for its natural sweetness and health benefits. Jaggery is rich in iron, minerals, and antioxidants, making it a healthier alternative to refined sugars. Incorporating jaggery into your diet can help boost energy levels, improve digestion, and support overall well-being.
KITCHEN TIPS!
Himalayan Chef Jaggery is versatile and can be used in a variety of recipes. It is perfect for sweetening beverages, desserts, and traditional dishes. Use it as a natural sweetener in place of refined sugar in your favorite recipes, or enjoy it as a snack for a quick energy boost.
WHAT MAKES US DIFFERENT?
All Himalayan Chef products have received high-level International Certifications in their respective categories. The primary qualifying standard for every product is certification, ensuring you receive the highest quality ingredients.
RECIPE OF JAGGERY RICE (GUR WALAY CHAWAL)
- Rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
- In a saucepan, add 2 cups of water and the grated Himalayan Chef Jaggery. Heat until the jaggery dissolves completely. Strain to remove any impurities and set aside.
- In a large pot, heat the ghee or butter over medium heat. Add the drained rice and sauté for a few minutes until the rice is lightly toasted.
- Pour the jaggery syrup into the pot with the rice, stirring well to combine.
- Add the Himalayan Chef Cardamom Powder and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- In a separate pan, dry roast the mixed nuts and raisins until they are golden and fragrant. Add them to the cooked rice.
- Gently fluff the rice with a fork, mixing in the nuts and raisins.
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