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Health Benefits of The Natural Sweetener - Gur or Jaggery

Rajan is a botany and chemistry major. He has worked as a poultry breeder for 23 years, breeding layer and broiler parents.

What Is Gur Or Jaggery ?

Gur is the coarse unrefined, pure sugar made from sugarcane juice. It is also called Jaggery. It is known by different names in different places :

  • In Mexico & South America, it is called Panela.
  • In Sri Lanka, it is called Hakuru.
  • In Brazil, it is called Rapadura.

Jaggery, however, is also made from the sap of the date palm tree but in India when one refers to jaggery or gur, it is invariably the unrefined sugar made from sugarcane juice only. Gur has been made in India traditionally since centuries. It has also been consumed traditionally in the rest of Asia, Africa, Caribbean and Latin America.

In recent times, coconut palms and sago palms are also tapped for jaggery production.

Raw sugarcane juice is boiled in huge pans till most of the water evaporates to leave behind a light to dark brown residue called jaggery or gur. There is no further processing and therefore jaggery retains most of its vitamin and mineral nutrient levels.

Process To Make Jaggery From Sugarcane Juice

Sugarcane juice, traditionally was extracted from sugarcane bypassing the sugarcane through 2 rollers which were rotated by making a contraption called "Kohlu", in which 2 bullocks were used to rotate these rollers.

Jaggery production was and still is essentially a rural activity and hence bullocks were used in the olden days. Today, however, electrically run motors have replaced the traditional bullocks in many places while the rest of the procedure remains the same.

Either, the sugarcane juice is collected in cans and allowed to sit for some time to let the impurities to settle down or a chute is used to deliver the extracted juice to a big pan where it is heated. The fire used to heat the sugarcane juice is fuelled by the dried sugarcane bagasse. The temperature is controlled at around 200 degrees F.

As the cane juice is boiled and simmered, a lot of froth containing impurities rises to the surface. This is removed by a skimmer made of net. During the entire process of heating, the sugarcane juice is stirred by a wooden stirrer so that premature crystallization does not take place as well as the juice does not stick to the base of the pan.

At an appropriate temperature and time, some mucilaginous vegetable is added to clarify this juice. Vegetables like Okra, Phalsa (Grewia asiatica), Tamarind seed (Tamarindus indica), Soyabean seed (Glycine max), Tapioca (Manihot esculenta) etc are used as clarifiers.
(The chosen vegetable is soaked in water for 24 hours, then crushed and mashed by hands to extract the thick mucilaginous liquid).
The clarifier is used at a dose of 1% of the quantity of sugarcane juice.

The juice is boiled till a paste-like consistency is obtained. This is then poured into containers where it solidifies. If needed, nuts, spices, herbs, etc can be added once the paste-like consistency is obtained.

Jaggery Made Into Blocks

This process gives a dark and soft product. Consumers today are wary of consuming things that do not have a visual appeal. Hence, nowadays a lot of people have started adding chemicals like hydrosulfate, artificial colours and other additives, to make for firmer and visually attractive lighter and brighter coloured jaggery.

However, the best jaggery is one made without artificial and chemical clarifiers. This is usually quite dark in colour and is soft.

Ayurveda recommends gur or jaggery as a sweetener as it is natural as compared to white granulated sugar which is artificially processed. Gur has medicinal and nutritive value. It is simpler and cheaper to produce.

Uses Of Gur Or Jaggery

  • In India, Pakistan and Sri Lanka, gur is used in the preparation of both sweet and salty/spicy dishes. Dishes like Sweet rice, Sesame laddoos, Payasam etc use jaggery instead of sugar.
  • It is also used to make jaggery toffees, jaggery cake with pumpkin preserve etc. Palm wine is produced from jaggery.
  • It is used inside the tandoor ovens to season them.
  • Jaggery has religious significance in Hindu festivals and is offered to the deities during worship. It is considered auspicious.
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Jaggery Nutrition

Jaggery contains 60-85% sucrose, 5-15% glucose and fructose and about 20% moisture. It provides 383 calories energy per 100 grams.

1 tsp (4 grams) of gur contains about 4-5 mg calcium. 8 mg magnesium, 48 mg potassium, 2-3 mg phosphorus and 0.5 mg iron along with traces of copper, zinc, vitamins B1, B2, and niacin.
Sugar has almost non-existent levels of these contents except 400 calories in 100 grams.

source :

Health Benefits Of Gur

  • Treats anaemia, purifies blood, prevents and cures pimples & acne, makes skin and hair healthy.
  • Relieves premenstrual symptoms, cures muscle soreness, pain and cramps.
  • Useful to prevent pregnancy anaemia.
  • Has cleansing action in the body, reduces water retention in the body as it neutralizes excess salt intake in the diet.
  • Relaxes blood vessels and maintains blood pressure,
  • Relaxes muscles and nerves aids in relieving migraine headaches.
  • Acts as an antioxidant, scavenges free radicals.
  • Cleans the respiratory tract of dust and pollutants, reduces respiratory distress of asthma, bronchitis etc.

Specific Uses Of Jaggery In Maintaining Health

For Hiccups

Mix 1/2 tsp gur and 1/2 tsp ginger powder. Consume with 1 tsp warm water.

For Menstrual Disorders

Eat 1 tsp gur daily.

For Flatulence

Eat 12 grams of Jaggery after each meal daily or 25 grams of jaggery everyday. It relieves stomach disorders.

For Cough

Mix some black pepper in Gur. Take 1 tsp with warm water.

For Tension Headache/Migraine

  • Add 6 grams powdered sesame seeds to 10 grams jaggery and add 2-3 drops of milk to make a paste. Apply on the forehead.
  • Mix 12 grams gur and 6 grams ghee. Take once before sunrise and then at bedtime.

For Fatigue/Tiredness/Muscle Injuries

Eat 1 tsp gur 3 times a day. fatigue due to hard physical labour, exercise and sport can be relieved with this.

For Weakness/Anemia

Eat 1 tsp gur twice a day.

For Asthma/Dry Cough

Mix 15 gms gur and 15 ml mustard oil. and lick this mixture.

For Cough/Colds

To 100 grams of gur add 1 tsp ginger powder and 1 tsp black pepper powder. Divide into 4 parts. Take 1 part 4 times a day.

For Scanty Urine/Suppressed Urine

Mix some gur in milk and drink. Take 2 times a day.

For Intestinal worms

Eat some jaggery before taking deworming medicine to remove worms easily.

For Foreign Objects In Skin

A mixture of jaggery and carom seeds, when warmed a little and applied on the affected area, draws out the embedded piece of glass, thorn etc, as it cools.

For Cough/Asthma/Bronchitis

Eat laddoos made of black sesame seeds and gur. (Video recipe to prepare the laddoos is given below. Replace white sesame seeds with black sesame seeds in the recipe)


The information provided in this hub is not a substitute for professional medical advice. Please consult your physician, or health care provider before taking any home remedies, supplements or starting a new health regime.

Til Gud Ladoo Recipe | Sesame Jaggery Ladoos

Gur Ka Paratha | Sweet Paratha Recipe | Jaggery Stuffed Paratha

This content is accurate and true to the best of the author’s knowledge and does not substitute for diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed health professional. Drugs, supplements, and natural remedies may have dangerous side effects. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.

© 2012 Rajan Singh Jolly


Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on January 22, 2016:

Rahul you can contact me via Hubpages

Rahul on January 07, 2016:

Sat Sri Akaal Paaji any way to contact you directly? Any email address?

pradeep on October 18, 2014:

very informative.

lakshmanantvpayyanur kerala india on September 03, 2014:

jaggery produces not only from sugar cane but also from toddy of cocanut trees . long long ago it was a cottage industry in north malabar and south karnataka area. it was made in a round shape coverd with piece of cocanut leaf. health benefits of that gur is more than the jaggery produced from sugarcane.

Harry on October 03, 2013:

I am really surprised that many people here have never heard of jaggery or gur and whole of their lives they had been eating white sugar or brown coloured white sugar. Quite a shame!

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on May 22, 2013:

I agree, Mahua. The gur that we used to get when I was young tasted so very different because no chemicals were added to refine or clarify it. I still prefer having the dark almost black gur as compared to the yellow or lighter colored gur.

Thanks for sparing time to read and comment.

mahua sengupta from Kolkata, India on May 22, 2013:

Rajan jolly ji,

Thanks for sharing such beautiful information about gur...came to know many nutrition value of this .I love this and in our home chikkis and laddus are always welcome at any time!! In winter season we prepare various sweet dishes out of these. Once, I got the chance to taste the ras (juice) of khajur gur ( a kind of jaggery)..believe me it was very tasty and fresh!! But, now-a days we can't get that original tastes of these gur as our grandfather's used to get during their times...

Have a nice time...


Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on May 20, 2013:

Thanks for reading Krunesh.

krunesh on May 20, 2013:

I eat gur regularly. It's very tasty and nutritious. Deep and detailed information. nice post.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on April 16, 2013:

Thanks for reading, Theophanes

Theophanes Avery from New England on April 15, 2013:

Very neat, going to have to try this now!

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on March 30, 2013:

Hello Col R D Singh,

You are right. A piece of gur is very useful in clearing out dust. We have used gur a lot in our poultry feed factory giving it to workers to counter the problems with floating particles of various ingredients being ground in there.

I also consume a piece after meals. It helps in digestion of food too.

I really appreciate your sparing time not only to read but leave your comments as well. Thank you.

Col R D Singh ( retd), Ambala Cantt on March 29, 2013:

I have been eating gur as a kid as we we produced it in our own sugar cane farm in Haryana in the 1960s. Thereafter, being a cavalry man, training on tanks through dust and smoke in the deserts of Rajasthan, jaggery was a normal intake to keep our throat and system clear. I still relish a small piece of it after the meals.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on March 12, 2013:

Thanks yogendra. I appreciate your visit.

yogendra on March 12, 2013:

Good information provided

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on February 09, 2013:

aj, thanks for the info. I'm glad you like my country. I did miss it when I was away for an extended period abroad.


AJ Long from Pennsylvania on February 08, 2013:

I had worked with an organization that trained missionaries. I visited twice a few years apart for about two weeks each time. I miss spending time there.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on February 08, 2013:

ajwrites - thank you and its nice to know you've been to quite a few cities in India. Did work take you there or was it a pleasure trip?

manoj - of course, palm sugar is made from coconut palm and other palm trees too. Gur as such is a product made from sugarcane. Thanks for your words of wisdom.

manoj.a.p on February 08, 2013:

come to kerala and say that jaggery is made using sugarcane juice and in recent times it is also made from coconut palm....

AJ Long from Pennsylvania on February 08, 2013:

Very Good! Thanks rajan jolly! organicgreenindia does have it--will have to see if available in local India shops. By the way rajan jolly--I love India. It's been many years, but I've been to Bihar, Varanssi, and New Delhi--miss it.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on February 07, 2013:

ajwrites, glad you like this info. Very difficult to say if chemical free jaggery is available or not. However, organicgreenindia sells all organic foods. You can visit their website for further info and may verify from them.

In case it is possible to get sugarcane grown organically then one can juice the same and make jaggery at home.


AJ Long from Pennsylvania on February 07, 2013:

Wow--interesting stuff! rajan jolly, thanks for information on this amazing product. I was wondering if jaggery is made pesticide free. Not sure the concept of organic would apply if the procssing was done in rural India. They may not have access to chemicals and fertilizers. Someone I know with chemical sensitivies is interested in this product and is concerned about purity. Would you know of anyplace to purchase jaggery or gur that could vouch for its purity? Thanks in advance !

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on January 30, 2013:

@ vibesites - I haven't tasted muscovado but jaggery tastes somewhat like brown unrefined sugar. You can easily find it in Indian grocery stores. Thanks for stopping by and sharing it too.

@ karthik - thanks for the read and share. Much appreciated.

Karthik Kashyap from India on January 29, 2013:

Interesting and a wonderful hub :) I never knew that there are quite a few health benefits of jaggery. This gave me an idea. Bookmarked this hub and sharing :)

vibesites from United States on January 29, 2013:

I've never heard of jaggery or gur before, but this is really interesting. Such sweet thing has so many health benefits, including treatment for anemia! Does it taste like muscovado? I'd like to really discover that myself.

Up, useful and shared. :)

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on January 14, 2013:

I agree Shri Krishna, tea made with gur has a better taste altogether. Thanks for reading.

Shrikrishna Potdar from Bangalore on January 13, 2013:

Nice useful post on jaggery. Informative & crisp.

I love tea with jaggery instead of sugar it tastes awesome. :) Thanks for this post

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on January 11, 2013:

Thanks for visiting and commenting, mr-veg. Glad you liked the info.

mr-veg from Colorado United States on January 11, 2013:

Nice one Sir jee !! bahut achee tarah se likha hai aapne ! I like it ! Voted useful !

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on January 11, 2013:

@ Ishwaryaa - jaggery is certainly a very healthy alternative to white sugar and it is good to know that you use it for making sweets. I'll be honored to have my hub linked to your said hub. Thanks. appreciate the visit, votes, comments and share. Thank you for the continued support.

@ Suzie - Thanks for always being so supportive of my hubs and for such fine compliments. My heartfelt thanks for the visit, votes and the share.

@ Rebecca - You'd certainly find jaggery/gur in Indian stores. Do check them out there. Thanks for the constant support.

Rebecca Mealey from Northeastern Georgia, USA on January 11, 2013:

Hmmm, very interesting. jaggery sure sounds better than sugar. I must think about ordering it. I am sure it is not in our supermarkets. Too bad!

Suzanne Ridgeway from Dublin, Ireland on January 11, 2013:

Hi rajan,

How interesting as I have never heard about jaggery before! Loved all your intricate details on how it is extracted and what it is used for. So much better for you than white sugar has to be a real plus too. Thanks so much for another super rajan "special" I always look forward to reading!

Voted up, Useful, Interesting ++ shared!

Ishwaryaa Dhandapani from Chennai, India on January 11, 2013:

An informative and detailed hub! I am quite fond of jaggery and we often used it for making homemade sweets such as modaks, sugar-pongal, etc. It is indeed a healthy alternative to white sugar. Once again, a well-written and educative hub! Well-done!

P.S. I seek your permission to link this hub to my hub about jaggery and coconut stuffed dumplings (modaks). Thank you

Thanks for SHARING. Useful, Awesome & Interesting. Voted up & shared

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on January 09, 2013:

I'm glad you got the needed info. Thanks for reading as well as voting and sharing, Mike.

Mike Robbers from London on January 08, 2013:

I was really interested to know about the jaggery and its process.. This article is very informative and cleared all doubts !

thanks for sharing, voted and shared :)

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on November 27, 2012:

Hi jonnycomelately, jaggery is natural sugar rich in minerals and some vitamins as opposed to white sugar that is just empty calories with no nutritional value.

Diabetics have to go easy on jaggery as well.

Thanks for your observations.

jonnycomelately on November 27, 2012:

As I understand it, the jaggery is sugar but buffered somewhat by the impurities contained in it.

I have no idea how this would be relevant to people suffering from diabetes.

Any experts out there who can enlighten us?

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on November 27, 2012:

No Praveen but it has natural sugar.

praveen on November 27, 2012:

Is jaggery (Gur) Sugar free?

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on November 22, 2012:

Thanks for coming by beingwell.

beingwell from Bangkok on November 21, 2012:

Voted up, rajan! I don't know them as gur; but we also have them in the Philippines.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on November 16, 2012:

Richard, I'm glad the hub provided you with some new information. Thanks for reading. Your comments are sincerely appreciated.

Richard Bivins from Charleston, SC on November 15, 2012:

Your hub has taught me something I had not known before so I thank you. I had never heard of Gur or Jaggery until this hub. I especially appreciate the recipes videos you have provided. I'd like to try that sweet rice dish. Being a diabetic, I'm thinking that this type of sweetener would be ideal. I'll have to look into this further. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 28, 2012:

Hi Sweetie,

Gur digests food faster so eating it after meals is advised in Ayurveda. Glad to have your feedback and thanks for reading.

sweetie1 from India on October 28, 2012:

Rajan Gur is something which is always present in home and is used in many recipes and making sweet chutneys. My grandfather would always eat some gur after lunch but I never knew it had so many health benefits. Thanks for sharing.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 13, 2012:

Hi vespawoolf,

Thanks for the input. Nice to know you found this an enjoyable read. Thanks.

Vespa Woolf from Peru, South America on October 13, 2012:

Jaggery is called chancaca in Peru and has a molasses-like flavor. I enjoyed reading about how it's processed in India. This is a good reminder of the benefits of natural, unrefined foods. Thank you!

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 08, 2012:

@ girishouri - Thanks Girish for your input. Gur after meals digests meals faster, This is just one of the umpteen benefits of gur.

@ Harsha - Thanks for reading and sharing your preferences.

@ GTF - Glad you now know what jaggery is. Appreciate your visit and comments.

Claudia Porter on October 07, 2012:

This is really interesting! I just saw a cooking contest show and they had to use jaggery. I had no idea what is was. Thanks for the information.

Harsha Vardhana R from Bangalore on October 07, 2012:

Til Laddo and Chikki are some of my favorite snacks!

Thank you, Rajan! Up!

Girish puri from NCR , INDIA on October 07, 2012:

After meals Gur is must for me as sweet dish, i don't like white gur, I like the taste of dark brown gur, The 'halwa of gazar'made by gur is my favorite and in the winters 'gur ka lola' is my taste of tongue. i can eat gur any time anywhere, i will call your hub 'the jaggery hub' voted up.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 05, 2012:

Hi jonnycomelately,

Gujarati people are fond of adding jaggery to most their food and Im glad you noted this. Rapadura sugar is much the same thing and great to know you are using this wonderful nutrient. Many thanks for the wonderful dessert recipe. I will be giving it a shot for sure.

Thanks for stopping by.

jonnycomelately on October 05, 2012:

Rajan, thank you for your fanmail, also I am very impressed with this Hub of yours, about Jaggery. I first experienced its beautiful flavour back in Tanzania. Gujarati people were very fond of it.

Now in Tasmania - note the similarity of country name, NOT the same place, lol - I have found a supplier of Rapadura Sugar, much to my delight. A small spoonful of it always goes on my breakfast muesli.

You and your followers might be interested in a simple recipe I devised in East Africa. I called it "Tanganyika Trifle."

Obtain a large fresh pineapple. Cut off the skin and discard. Cut all the nice flesh off the tough central column which is discarded.

Chop the flesh into small pieces and place into a large bowl.

Sprinkle a teaspoonful of ground cinnamon and a teaspoonful of ground ginger all over the pineapple.

Then liberally cover the pineapple with a layer of Jaggery.

Cover with muslin, to keep flies away, and leave it to marinate at room temperature for a few hours. (Not so long that it begins to ferment too much.)

Give the pineapple a slight stir.

Cover the pineapple completely with a layer of sliced banana.

Make up a vanilla custard and pour this all over the banana.

Allow it to set.

Grate some kind of topping and sprinkle this over the set custard surface. (I used grated chocolate!)

A few dollops of cream if you are feeling really sinful....

Serve before the port.

Now, get ready to serve the second helping, because the dish will not last!

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 04, 2012:

@ healthylife - thanks for visiting. Glad you found this useful. Thanks for sharing.

@ Mycee - Thanks a lot for stopping by.

@ Suseswan - Sugar that has not been processed whether it is cane sugar or palm sugar is definitely more nutritious than white sugar.

Jaggery should be easily available at Indian grocery stores.

Thanks for coming by and commenting.

@ Gypsy - Thanks Rasma. I'm glad this has been useful. Appreciate the sharing.

@ Prasetio - thank you for the compliments. Appreciate your visit and comments.

@ eHealer - Deborah, I wish you always maintain your figure, and indeed jaggery will help you to remain healthy as well.

So glad you stopped by and appreciate all the compliments. Thank you.

@ coffeegginmyrice - I checked the link. Yes. muscovado sugar is indeed jaggery. The process is the same and it is derived by evaporating the sugarcane juice. I hope you give it a shot.

Thanks for visiting and appreciate the votes and compliments.

Gypsy Rose Lee from Daytona Beach, Florida on October 04, 2012:

Voted up and useful. Never heard of this but it sounds good for health. Thanks for sharing another well informative hub. Passing this on.

Marites Mabugat-Simbajon from Toronto, Ontario on October 03, 2012:

"WHAT IS THAT?" was the first thing my mind said when I opened your hub. And yes, the answer is right at the top with the same question. Thank you, Rajan. I don't know if we have such same thing in the Philippines. If there is, I don't know what it is called. Wait, let me google it quickly. So here, but still not sure if it is the same thing...Muscovado is a type of unrefined sugar with a strong molasses flavour. It is also known as Barbados.

I like peanut brittles and banana brittles!!

Useful and interesting hub, Rajan. Good job!

Deborah from Las Vegas on October 03, 2012:

Yum, I never knew this stuff existed. It looks yummy! I don't eat sugar, okay, once in a blue moon, because i want to keep my girlish figure. But I had no idea there were health benefits to a particular kind. Excellent information! Great hub, Rajan, once again!

Ruchira from United States on October 03, 2012:

The various uses of Gur was like a wow to me. I did not know that it treats so many disorders.

Voted up, rajan as useful

prasetio30 from malang-indonesia on October 03, 2012:

Very informative hub. I will never know about Jaggery or Gur if I don't read this hub. Thanks for writing and share with us. Beautiful presentation and I also enjoy the video as well. Voted up!


Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 03, 2012:

Melovy, so glad you know about jaggery. Thanks for visiting and I appreciate the linking. I'll check out your recipe hub and will be including a link in my hub. Thanks.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 03, 2012:

Pamela, why not use an alternative that has health benefits. Very right, my friend! I'm glad you stopped by. Thank you.

Pamela Hutson from Moonlight Maine on October 03, 2012:

Wow, I never heard of this! Thank you! Now I am going to find a place around here to buy it. We don't use much sugar in our house, but why not use something that has some nutrition? Your hubs are a great resource. :)

Gypsy Rose Lee from Daytona Beach, Florida on October 03, 2012:

Voted up and useful. Thanks for another interesting and informative hub. Didn't know about this. Thanks for sharing and passing this on.

Yvonne Spence from UK on October 03, 2012:

I learned about jaggery recently from iswaryaa, and then discovered rapadura in my local organic store. So funnily enough, I have just done a recipe using it. I will do a link back to this for readers who would like to know more.

Sueswan on October 03, 2012:

Hi Rajan,

I have not tried it yet but my mom uses coconut sugar.

I will have to check at my local health store for gur made from sugarcane juice as a healthy way to deal with my sweet tooth.

Voted up and awesome

Have a good day. :)

Life Under Construction from Neverland on October 03, 2012:

wow, that is new to me! thanks rajan!

healthylife2 on October 03, 2012:

So interesting to find a sugar substitute that actually has health benefits! I had never heard of jaggery so found this hub fascinating and wonder if we have access to it here. Interesting point that additives are often added to make food more visually appealing. This is done to fruits and vegetables as well. Voted up and sharing this one!

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 03, 2012:

@ Bill - for once the student is a teacher, Bill! Lol! Always appreciate your comments and visit, my friend. Take care.

@ dhannyya - yes that's what its called in Hindi. Don't worry abt the traffic dhannyya. Just keep writing interesting hubs and post regularly, the traffic will come back. May take sometime but good hubs bounce back. Take it easy and concentrate on your writing.

One thing, don't worry too much about SEO. Just do appropriate keyword and tags search. Try to use the main keyword and tag in the title and the summary as far as possible. Do not worry about incorporating it too much in the body. Once or twice is enough. One of these days maybe I'll write a hub on my experiences in this respect.

@ lrc - I'm glad this provided some unheard of info to you. Thanks for coming by.

@ TT - Thanks for sparing time to read and comment and for the votes and share. Much appreciated.

@carol - Thanks and I'm glad you find this informative. Thanks for the read, the bookmarking vote and sharing. Much appreciated.

carol stanley from Arizona on October 03, 2012:

I have never heard of this before. Very interesting as all your hubs on healthy solutions are. I really enjoyed learning about this..bookmark, voting up and will share.

Terrye Toombs from Somewhere between Heaven and Hell without a road map. on October 03, 2012:

Very useful information, Rajan. Thank you! Voted up and shared.

Linda Crist from Central Virginia on October 02, 2012:

What an education you have provided. I have never heard of this sweet treat and I love the video recipes. Great job.

dhannyya on October 02, 2012:

great article on is very nutritious for is pronounced as goood is hindi...right?....

then one thing rajan jolly sir,...what u say abt the traffic loss these days...did you experience it?...howz ur traffic getting traffic is down by worried...will it be returned?...

Bill Holland from Olympia, WA on October 02, 2012:

I have never heard of it. Sixty-three years old and no idea that this existed. Sigh! Thankfully I have my friend Rajan around to educate me.

Excellent information my friend!


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