Jaggery Poori Recipe: 59 Photos
Meethi poori recipe - Marys Kitchen
Jaggery Poori Recipe images
FAQ
Here are some tips for cooking with jaggery:. Use equal amounts or a little less jaggery in place of sugar in a recipe. Jaggery is rich – both in flavor and nutrition, so a little bit can go a long way. If you keep jaggery in the refrigerator, bring it to room temperature before using.
Why is my poori hard? Lack of moisture in the dough, meaning dry and crumbly dough can yield hard puris. The other reasons are frying them at low temperature for long time & frying them in oil that is not hot enough. Also rolling them too thin can make it hard.
Puris are prepared with wheat flour, either atta (whole wheat flour) or sooji (coarse wheat flour).
In Tamil Nadu, jaggery is used to make chakkara pongal (Jaggery rice). Lohri in Punjab is celebrated with jaggery and peanuts. Bengalis use a palm jaggery and coconut filling to make pithey and patishapta. The Bengali cuisine uses palm jaggery in daal to balance the spicy, salty and sour components.
The sugar content of jaggery is equal to that of white sugar. Thus, excessive consumption should be avoided in diabetic patients. For people who are sugar sensitive, consumption of jaggery may cause allergies. Excessive jaggery consumption can also cause an increase in body weight.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
