Jaggery Block

What makes this jaggery special is its preparating and clarifying process.
 
As per Journal of Food Science and Technology, Mysore, over 40% of the sugarcane production in India is processed into 'gur' and 'shakkar' at farm level. The green stems of mature OKRA / BHINDI / LADY FINGER plants, after last picking, are used for preparation of crude mucilage extract for clarification of sugarcane juice in preparation of quality jaggery. 
 
The OKRA MUCILAGE is a glycoprotein comprising of about 10% protein and 80% polymeric carbohydrates. It has large water binding properties due to hydroxyl groups of sugars. When mixed with juice and heated, it binds with the pigments of juice, complexes with other impurities, coagulates and a scum forms at the surface of boiling juice. The scum is removed to clarify the sugarcane juice. 
 
This is a long labour intensive process and is made by people with experience at our relatives' farms located 15km from our farms in Punjab. 
 
These jaggery blocks are pure, hard in nature, usually don't melt in summer season and can be used for:
 
Making traditional north Indian tea (Guud Chai) 
Making 'laddoos' among other sweets and snacks
Consuming after a meal for feeling of satiety 
Making jaggery syrup
 
These jaggery block are available in limited quantity as a part of our 'farm specials' winter offerings.