Jaggery

Glad it turned out well Anya

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

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.

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

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

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.

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

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

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

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.

Thanks again, Anya didn't think of them!

Try here

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

See if this helps Kitty

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!

Good idea.

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.

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