>Vmadhgrand: 'Mulla' in Malayalam is jasmine, while 'sharkara' is jaggery in Malayalam

2021-06-15T16:40:00Z

'Mulla' in Malayalam is jasmine, while 'sharkara' is jaggery in Malayalam

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{{short description|Unrefined cane sugar}}
{{more citations needed|date=October 2013}}
{{infobox food
| name = Jaggery
| image = Sa-indian-gud.jpg
| caption = A block of jaggery with a [[US penny]] for size comparison
| country = South Asia, Southeast Asia
| region =
| main_ingredient = Sugar Cane juice, boilled and concentrated.
| other =
}}
'''Jaggery''' is a [[List of unrefined sweeteners|traditional]] [[non-centrifugal cane sugar]]<ref name=Jaggery>{{cite web|title=New improvements in jaggery manufacturing process and new product type of jaggery|url=http://www.panelamonitor.org/documents/616/new-improvements-jaggery-manufacturing-process-and/|website=Panela Monitor |access-date=2014-08-30}}</ref> consumed in the Indian Subcontinent and Southeast Asia.<ref name="itdg">{{cite web |url=http://itdg.org/docs/technical_information_service/brown_sugar.pdf |title=Media | Practical Action |publisher=Itdg.org |access-date=2011-09-28 |archive-url=https://web.archive.org/web/20040107182133/http://itdg.org/docs/technical_information_service/brown_sugar.pdf |archive-date=2004-01-07 |url-status=dead }}</ref> It is a concentrated product of [[cane juice]] and often [[Date (fruit)|date]] or [[Arecaceae|palm]] [[plant sap|sap]] without separation of the [[molasses]] and crystals, and can vary from golden brown to dark brown in colour. It is similar to the Latin American [[panela]],<ref name="itdg"/> also known as piloncillo in Mexico. It contains up to 50% [[sucrose]], up to 20% [[invert sugar]]s, and up to 20% moisture, with the remainder made up of other insoluble matter, such as [[wood ash]], [[protein]]s, and [[bagasse]] fibres.<ref name="itdg"/> The Kenyan Sukari ngutu/nguru has no fibre; it is dark and is made from sugar cane.

==Etymology==
Jaggery comes from Indo-Portuguese [[wikt:jágara#Indo-Portuguese|jágara]], [[wikt:jagra#Portuguese|jagra]], from Telugu చక్కెర (chakkara), meaning sweet or Malayalam ശർക്കര (cakkarā), ultimately from Sanskrit शर्करा (śarkarā), which means candied sugar. It is a [[wikt:Appendix:Glossary#doublet|doublet]] of [[wikt:sugar#English|sugar]].<ref>[[wikt:jaggery]]</ref>

==Origins and production==
{{Unreferenced section|date=February 2020}}[[File:MyanmarJaggery.webm|thumb|[[Non-centrifugal cane sugar]] (jaggery) production near [[Inle Lake]] ([[Myanmar]]). Crushing and boiling stage.]]
[[File:Process of Making Granular Jaggery.webm|thumb|The process of making granular jaggery]]
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.<ref name="NPR">{{cite web |last1=Balachander |first1=Vidya |title=Sri Lanka's 'Kithul' Palm Syrup: An Ancient Sweetener In Need Of Saving |url=https://www.npr.org/sections/thesalt/2017/01/26/510610923/sri-lankas-kithul-palm-syrup-an-ancient-sweetener-in-need-of-saving |website=[[NPR]] |date=26 January 2017}}</ref>

All types of the sugar come in blocks or pastes of solidified concentrated sugar syrup heated to {{convert|200|C|F}}. Traditionally, the syrup is made by boiling raw sugarcane juice or palm sap in large, shallow, round-bottomed vessels.

===Preparation===
[[File:Harvestor cutting sugarcane.jpg|thumb|right|Harvesting sugar cane without pre-burn – the abundant waste on the ground will be irrigated to release nutrients for the next crop]]

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 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 on 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, [[Calcium hydroxide|lime]] is added to it so that all the wood particles rise to the top of the juice in a froth, which 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. 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 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 molded into the desired shape.
The quality of jaggery is judged by its colour; brown means it is higher in impurities and golden-yellow implies it is relatively pure. Due to this grading scale, coloured adulterants are sometimes added to jaggery to simulate the golden hue.

==Uses==
{{Refimprove section|date=February 2020}}

=== South Asia (Indian subcontinent) and Southeast Asia ===
Jaggery is used as an ingredient in sweet and savoury dishes in the cuisines of [[Indian cuisine|India]], [[Pakistani cuisine|Pakistan]], [[Bangladeshi cuisine|Bangladesh]], Nepal, Sri Lanka, [[Afghan cuisine|Afghanistan]], [[Iranian cuisine|Iran]]. For example, a pinch of it is sometimes added to ''[[Sambar (dish)|sambar]], [[Rasam (dish)|rasam]]'' and other staples in [[Udupi cuisine]]. Jaggery is added to lentil soups (''[[dal|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 [[Caryota urens|kithul]] palm tree, or from [[coconut]] syrup. The respective names in Sinhalese are ''kitul hakuru'' (කිතුල් හකුරු) and ''pol hakuru'' (පොල් හකුරු). Jaggery from 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 these types of palm syrup based jaggery varieties, and the term jaggery (හකුරු) is generally understood in the country to refer to palm syrup based jaggery rather than sugarcane jaggery.<ref name="NPR"/>

[[Maharashtra]] in India is the largest producer and consumer of jaggery known as "gul" (गुळ) in [[Marathi language|Marathi]], "gur" (گڑ) in [[Urdu]], "bellaṁ" (బెల్లం) in Telugu, bella (ಬೆಲ್ಲ) in Kannada, “Vellam”(வெல்லம்) in Tamil, "sharkara" (ശര്ക്കര) in Malayalam, " guṛa" (গুড়) in Bengali, "Gōḷa" (ગોળ) in Gujarati, "miṣṭa" (मिष्ट) in Sanskrit, ''gur'' (गुड़) in [[Hindi]].

[[Kolhapur]] is one of the largest producers of jaggery in India and has a [[List of Geographical Indications in India|GI Tag]] for Jaggery.<ref>{{cite web |url=https://www.irjet.net/archives/V3/i2/IRJET-V3I2101.pdf |title=Kolhapur: Second Largest market of gur|publisher=IRJET|access-date=2018-05-14}}</ref> Most vegetable dishes, [[curry|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 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.

[[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 [[Ayurveda|Ayurvedic]] medicine.<ref>{{cite web |title=Jaggery and Confectionary |url=http://apeda.gov.in/apedawebsite/SubHead_Products/Jaggery_and_Confectionary.htm |website=APEDA, Agricultural & Processed Food Products Export Development Authority |publisher=Ministry of Commerce and Industry, Government of India |access-date=2009-06-19}}</ref> It is an ingredient of many sweet delicacies, such as ''gur ke chawal / chol'' ("jaggery rice"), a traditional Rajasthani or Punjabi dish.

[[File:Jaggery.jpg|thumb|left|Jaggery preparation by heating juice in the vessel on furnace]]
In [[Gujarat]], ''[[laddu]]s'' 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#Fruit|coriander seeds]] (ધાણા). Hence, in many Gujarati communities, engagement is commonly known by the [[metonymy|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'' (prepared with rice, milk, jaggery). During Sankranti, ''Ariselu'', an authentic Andhra Pradesh dish, is prepared, and in Tamil Nadu, ''ellurundai'' (sesame balls), Adhirasam and pori vilangu urundai (puffed rice balls) are prepared as 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 is considered auspicious and is widely used in cooking. It is a vital ingredient in many varieties of ''[[payasam]]'', a sweet dish.

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 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.

[[File:Bellam pakam.JPG|thumb|right|Semisolid sugarcane juice drying in another pan for preparation of jaggery: a practice in India]]
In [[Oriya people|Odia]] cuisine, cakes or ''[[piṭha]]s'' contain jaggery. Pithas like Arisa pitha are made out of jaggery called as guda in Odia. Kakara pitha contains coconut filings which are caramelized using jaggery. Guda 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|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 [[pitha|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 its 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 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, followed by [[Anakapalle]] in the Visakhapatnam District in [[Andhra Pradesh]]. The [[Kolhapur]] District in western Maharashtra is famous for its jaggery, which is yellow and much sought-after in Maharashtra and Gujarat. [[Mandya]] in Karnataka is known for its jaggery production.

In Myanmar, jaggery is harvested from [[Borassus flabellifer|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 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 [[Cuisine of Myanmar|Burmese]] cooking, usually to add colour and enrich the food.

=== Other uses ===
Other uses include jaggery toffees and jaggery cake made with pumpkin preserve, cashew nuts, peanuts and spices. Jaggery may be used in 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.<ref name="google">{{cite book|title=Prashad Cooking with Indian Masters|author1=Kalra, J.I.S.|author2=Das Gupta, P.|date=1986|publisher=Allied Publishers Private, Limited|isbn=9788170230069|url=https://books.google.com/books?id=-UFwsluKqM8C&pg=PA10|page=10|access-date=2015-09-13}}</ref>

Jaggery is used in natural dying of fabric. It is also used in [[hookah]]s in rural areas of Pakistan and India.

==Nomenclature==
[[File:Burmese jaggery.JPG|thumb|right|Burmese jaggery at a market in [[Mandalay]]]]

===In South Asia===
* From ''guḍa'' in [[Sanskrit]] ({{lang-sa|गुड|lit=ball|label=none}}):
** ''guṛ'' [[Bengali language|Bengali]] ({{lang-bn|গুড়|label=none}}), [[Bhojpuri]] ({{lang-bh|गुड़|label=none}}), [[Punjabi language|Punjabi]] ({{lang-pa|ਗੁੜ|label=none}}), [[Haryanvi language|Haryanvi]] ({{lang-hi|गुड़|label=none}}), [[Hindi language|Hindi]] ({{lang-hi|गुड़|label=none}}), and [[Urdu language|Urdu]] ({{lang-ur|گڑ|label=none}})
** ''gur'' in [[Assamese language|Assamese]] ({{lang-as|গুৰ|label=none}}) and [[Nagamese]] ({{lang-as|গুৰ|label=none}})
** ''ɠuṛ'' in [[Sindhi language|Sindhi]] ({{lang-sd|ڳُڙ|label=none}})
** ''guḍô'' ({{lang-or|ଗୁଡ|label=none}}) in [[Odia language|Odia]]
** ''goḍ'' (Romanized ''godd'') in [[Konkani language|Konkani]] ({{lang-kok|गोड|label=none}})
** ''guḷ'' ({{lang-mr|गूळ|label=none}}) in [[Marathi language|Marathi]]
** ''gôḷ'' in [[Gujarati language|Gujarati]] ({{lang-gu|ગોળ|label=none}}) and [[Rajasthani language|Rajasthani]] ({{lang-raj|गौळ|label=none}})
** ''[https://en.wiktionary.org/wiki/%DA%AB%D9%88%DA%93%D9%87 gwëṛa]'' in [[Pashto language|Pashto]] ({{lang-pa|ګوړه|label=none}})

* From Proto-Dravidian ''*bel-am'':
** ''vellam'' in [[Tamil language|Tamil]] ({{lang-ta|வெல்லம்|label=none}}) and [[Malayalam language|Malayalam]] ({{lang-ml|വെല്ലം|label=none}}), or longer form ''panai vellam'' in [[Tamil language|Tamil]] ({{lang-ta|பனை வெல்லம்|label=none}})
** ''bellam'' in [[Telugu language|Telugu]] ({{lang-te|బెల్లం|label=none}})
** ''bella'' in [[Kannada language|Kannada]] ({{lang-kn|ಬೆಲ್ಲ|label=none}}) and [[Tulu language|Tulu]]
* From [[Sanskrit]] ''śarkarā'' ({{lang-sa|शर्करा|lit=gravel, grit, candied sugar|label=none}}):
** ''śarkkara'' or ''cakkara'' in [[Malayalam language|Malayalam]] ({{lang-ml|ശർക്കര|label=none}} or {{lang-ml|ചക്കര|label=none}})
** ''sakkarai'' in [[Tamil language|Tamil]] ({{lang-ta|சக்கரை|label=none}})
** ''sakkhar'' in [[Nepali language|Nepali]] ({{lang-ne|सक्खर|label=none}})
** ''hakuru'' in [[Sinhala language|Sinhala]] ({{lang|si|හකුරු|label=none}}) and [[Dhivehi language|Dhivehi]] ({{lang-dv|ހަކުރު|label=none}})
* From [[Sanskrit]] ''miṣṭa'' ({{lang-sa|मिष्ट|lit=sweet, tasty|label=none}}):
** ''mitha'' in [[Bhojpuri]]
** ''mithoi'' in [[Assamese language|Assamese]] ({{lang-as|মিঠৈ|label=none}})
* Other terms:
** ''kawltu tuikang'' in [[Paite language|Paite]]
** ''kurtai'' in [[Mizo language|Mizo]]
** ''bheli'' in [[Nepali language|Nepali]]
** ''karuppaṭṭi'', ''karippaṭṭi'', or ''karipeṭṭi'' in [[Malayalam language|Malayalam]] ({{lang-ml|കരിപെട്ടി|label=none}}) is jaggery made from palm juice, and ''panam kalkaṇḍam'' ({{lang-ml|പനം കല്കണ്ടം|label=none}}) is rock candy made from palm juice.
** ''karupaṭṭi'' ({{lang-ta|கருப்பட்டி|label=none}}) or ''panam kalkaṇḍu'' ({{lang-ta|பனம் கற்கண்டு|label=none}}) in [[Tamil language|Tamil]]

===In Southeast Asia===
[[File:Karuppatty jaggery.jpg|thumb|Karuppatty jaggery of [[Kerala]].]]
==== Myanmar (Burma) ====
* ''Htanyet'' ({{my|ထန်းလျက်}}) [Toddy Palm Jaggery] ({{IPA-my|tʰəɲeʔ|pron}}) in [[Burmese language|Burmese]]

* ''Kyan Tha Kar'' ({{my|ကြံသကာ}}) [Sugarcane Jaggery] in Burmese
[[File:JaggeryMyanmar1.jpg|thumb|Sugarcane jaggery in Myanmar.]]

====Malaysia====
* ''Gula melaka'' or ''Gula merah'' in [[Malay language|Malay]]
* ''Gula nisan/nise'' in [[Kelantanese Malay]]
* ''Gula apong'' in [[Sarawak]], [[Malaysia]] is a variant of the jaggery, which is made from the sap of the nipah palm or [[Nypa fruticans]].

====Indonesia====
* ''Gula jawa'' in [[Indonesian language|Indonesian]] and [[Javanese language|Javanese]]
* ''Gula merah'' in [[Indonesian language|Indonesian]] and [[Malay language|Malay]]
* ''Gula aren'' in [[Indonesian language|Indonesian]] and [[Betawi language|Betawi]]
* ''Gula kawung'' in [[Sundanese language|Sundanese]]

====Philippines====
[[File:06893jfCuisine Foods Landmarks Baliuag Bulacanfvf 41.jpg|thumb|[[Cuisine of the Philippines|Philippine]] ''panutsa'']]
* ''Pakombuk'' ([[Kapampangan language|Kapampangan]])
* ''Panocha'' ([[Spanish language in the Philippines|Philippine Spanish]])
* ''Panutsa'' ([[Tagalog language|Tagalog]])
* ''Sangkaka'' ([[Tagalog language|Tagalog]])
* ''Bagkat Bao'' - may be regional to [[Bulacan]] ([[Tagalog language|Tagalog]])
* ''Calamay'' - [[Leyte]] and [[Samar]] ([[Waray-waray language|Waray-waray]])

====Thailand====
* Palm jaggery: {{lang-th|น้ำตาลโตนด|namtan tanot|label=none}}, {{IPA-th|nám.tāːn tā.nòːt|pron}}
* Coconut jaggery: {{lang-th|น้ำตาลมะพร้าว|namtan maphrao|label=none}}, {{IPA-th|nám.tāːn mā.pʰráːw|pron}}
* Cane sugar: {{lang-th|น้ำตาลอ้อย|namtan oi|label=none}}, {{IPA-th|nám.tāːn ʔɔ̂j|pron}}
* Granulated brown cane sugar: {{lang-th|น้ำตาลทรายแดง|namtan sai daeng|label=none}}, {{IPA-th|nám.tāːn sāːj dɛ̄ːŋ|pron}}
* Granulated white cane sugar: {{lang-th|น้ำตาลทราย|namtan sai|label=none}}, {{IPA-th|nám.tāːn sāːj|pron}}; or {{lang-th|น้ำตาลทรายขาว|namtan sai khao|label=none}}, {{IPA-th|nám.tāːn sāːj kʰǎːw|pron}}

===Elsewhere===
* ''[[Raspadura]]'' in Cuba and Panama
* ''[[Rapadura]]'' in Brazil
* ''[[Panela]]'' in Central America and parts of South America
* ''[[Piloncillo]]'' in Mexico
* ''[[Tapa de dulce]]'' in Costa Rica
* ''Chancaca'' in Peru
* ''[[Papelón]]'', ''panela'' or ''miel de panela'' in Venezuela
* ''Sukari nguuru'' in [[Swahili language|Swahili]]
* {{nihongo|''Kokuto''|黒糖|Kokutō}} in [[Japanese language|Japanese]]<ref name="artofeating">{{cite web|url=http://www.artofeating.com/tt/brownsugar.htm|title=Brown Sugar from Okinawa | Art of Eating|publisher=artofeating.com|access-date=2015-09-13|url-status=dead|archive-url=https://web.archive.org/web/20130422120414/http://www.artofeating.com/tt/brownsugar.htm|archive-date=2013-04-22}}</ref>
* {{lang-zh|c=紅糖|labels=no}} (''hóng táng'') or {{lang-zh|c=黑糖|labels=no}} (''hēi táng'') in [[Chinese language|Chinese]], the latter used by the Chinese community in [[Southeast Asia]]
* Gur in Afghanistan

[[File:Making Jaggery (Gur) in Punjab.jpg|thumb|Making Jaggery (Gur) in Punjab]]

==Image gallery==
<gallery widths="125px">
File:Jaggery_cubes.jpg|Jaggery cubes
File:Gur making.15.jpg|Jaggery (gur) making at small scale near sugarcane farm in [[Pakistan]].
File:Jaggery preparation0.jpg|Boiling the sugarcane juice in large-scale jaggery (gur) making in India.
File:Jaggery preparation5.jpg|Transferring boiled [[sugarcane juice]] into vessel to dry.
File:(1) Jaggery Gud Punjab India.jpg|Gud or jaggery: Sugarcane-derived raw sugar crystallised cubes or blocks.
File:A Jaggery.JPG|Jaggery blocks, also known as ''gud''
File:Poriurundai.JPG|''Gur mamra'' [[laddu]] sweets made from jaggery and [[Muri (food)|puffed rice]].
File:Indian Jaggery.jpg|Indian Jaggery
</gallery>

== See also ==
*{{annotated link|Brown sugar}}
*{{annotated link|Muscovado}}
*{{annotated link|Caramelization}}
*{{annotated link|Palm sugar}}
*{{annotated link|Panela}}
*{{annotated link|Piloncillo}}
* {{annotated link|Peen tong}}
*{{annotated link|Sugarloaf}}

== References ==
{{reflist}}

{{Sugar}}
{{Filipino cuisine}}
{{Sri Lankan cuisine}}

[[Category:Sugar]]
[[Category:Articles containing video clips]]
[[Category:Sri Lankan desserts and sweets]]
[[Category:Indian cuisine]]

Jaggery - Revision history

Harpreet Singh Kohli: content update

24.38.207.217 at 06:20, 28 June 2022

>Vmadhgrand: 'Mulla' in Malayalam is jasmine, while 'sharkara' is jaggery in Malayalam