Jaggery Powder
Gur Shakkar
Made by boiling down pressed sugarcane juice in the GI-renowned Kolhapur tradition of Maharashtra, then granulated into a free-pouring golden powder. It keeps the cane's full character — warm, caramel-toffee depth with mineral undertones no refined sugar carries. Spoon it into chai and coffee, melt it through chikki and payasam, or use it measure-for-measure as an unrefined sugar substitute in baking.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- Kolhapur, Maharashtra, India
- Unrefined whole-cane jaggery (GI region)
- Open-pan boiled cane juice, chemical-free, milled
- Free-flowing golden-brown powder
- 100% sugarcane, no refining agents or additives
- 12-18 months; store dry and airtight
Also known as · Panela Powder · Gur Powder · Unrefined Cane Sugar
How to use it
Sweetening chai, coffee and milk
Caramel base for chikki, ladoo and payasam
One-to-one unrefined substitute for refined sugar in baking
Balancing sourness in chutneys, dals and sambar
Stirred into warm water with lemon and ginger
Questions
- Is gur shakkar the same as jaggery powder?
- Yes. Gur is the Hindi word for jaggery and shakkar denotes its granulated form, so gur shakkar is simply powdered jaggery — the same product known as panela powder in Latin kitchens.
- Can I swap it for refined sugar in recipes?
- Largely, yes. Use it roughly measure-for-measure; it dissolves readily and lends a warm caramel note, so expect a deeper colour and fuller flavour than white sugar gives.
- Why does the powder clump?
- Jaggery is naturally hygroscopic and draws moisture from the air. Keeping it airtight prevents clumping; any lumps that form break apart easily with a fork or a quick pulse.
