Jaggery

I treat it in terms of weight/quantities as if it were muscovado sugar. Hope this helps.

Thanks Vegas my recipe calls for 100g of white sugar so if I just substituted 100g of jeggary? It's an apple shortcake, with butter and flour and spices.

I think jaggery has quite a strong, rich taste - that's what makes it so yummy - so you could always try half white sugar/half jaggery if your recipe is a bit on the delicate side.

Good idea.

Whilst on the subject of sugar - has anyone come across coconut sugar which I have in a recipe - beginning to suspect it's a misprint!

See if this helps Kitty

Thanks Anya at least it exists even if I can't find it anywhere.

Try here

Thanks again, Anya didn't think of them!

Hi Vegus well... I realised the recipe was only for 4 and I have six coming tonight. So I upped ingredients by 50% and used 100g sugar and 50g jaggery.

Note to self next time try grating jaggery first

Raw dough tasted yummy. Will pop in oven just before family arrive.

Sounds lovely Anya - do let us know how it turned out.

Sympathy for the devil came on the radio just as I clicked on this thread.

That'll be the fillet of a fenny snake I'm serving for the main course Crun - though not for the Muggles of course.

Just had a real chuckle as I tried to work out how many coconut flowers would be needed to produce a lb of coconut sugar. And if I were to be completely honest I didn't know palms had flowers. Sometimes ignorance really is bliss.

On googling I see that coconut sugar and jaggery are the same thing,apologies if any one else has also pointed this out.

Vegas the apple shortcake was delicious. This jaggery stuff us supposed to have a low GM (good ...low is slow) and mineral such as magnesium in it naturally. It seems jaggery is a sort of general name for unrefined sugars made from date and coconut palms and similar. Used in the east in curries too.

Most things that produce seeds, nuts, fruits, etc have flowers. Even grades have flowers Ann60

Jaggery is one, Indian, type of raw sugar. Others include Colombian panda and Mexican piloncillo. The traditional types are a mix of mosses and sugar produced by boiling cane sugar juice.

molasses not mosses. I must turn off the spell check thingy.

Glad it turned out well Anya