Jaggery Sweets Tips. How to make jaggery sweets

Jaggery Sweets Tips: Every time you adopt the same old way by making sweets, now is the time to try something new and healthy. Especially when it comes to sweet, most people use sugar, but nowadays the trend of people towards jaggery is increasing as well as increasing awareness about health. Jaggery is considered a better option not only in taste, but also in terms of health. It detoxes the body, maintains digestion and is rich in iron, but do you know that it is very important to use jaggery properly while making sweets, otherwise both the taste and texture of the sweets can be spoiled.

It often happens that the jaggery does not dissolve in a manner while making sweets, sometimes milk bursts or the color and taste of the sweets start to look strange. In such a situation, it is important that some small but work tips should be adopted so that every time sweets become perfect. Let’s know some such easy but effective tips with the help of which you can also bring wonderful test and texture in sweets made of jaggery.

1. Do not straight jaggery, make sugar syrup

Many times people put jaggery pieces directly into the pan while making sweets. It neither dissolves jaggery well nor makes sweet smoke. The best way is to dissolve jaggery in light warm water first and then filter it and use it. This removes the sand or soil -like impurities present in the jaggery and the texture of sweets is also very good.

2. It is also important to choose the right jaggery
The color and quality of jaggery also affect the taste of sweets. Dark brown or almost black jaggery gives more flavor and looks good in hot sweets made for winter such as glue laddus, flour pudding or mill. At the same time, light yellow or golden colored jaggery is good for light sweets such as coconut laddus or paysam because it tastes mild and dissolves well in the rest of the ingredients.

4. The right way to add jaggery to milk
If you are making kheer, sevaiyan or any milk sweets, then keep in mind that add jaggery to the milk only when it cooks completely and the gas stops, if you add jaggery to boiling milk, the milk can burst. Therefore, it is best to mix jaggery only after closing the gas.