One gur, a thousand uses
From your morning chai to festival sweets, natural jaggery belongs in every corner of the Indian kitchen.
Tea, coffee & kadha
Gur-wali chai and winter kadha with ginger and tulsi. Add gur after switching off the flame so the milk doesn’t split.
Everyday cooking
A small piece balances tang and spice in dal, sambar, rasam, amti, kadhi and tamarind chutneys.
Sweets & laddoos
Til laddoo, besan laddoo, puran poli, payasam, kheer, sheera — gur gives a deeper, caramel taste.
Chikki & snacks
Peanut, sesame and dry-fruit chikki, gur para, gud-chana — energy-rich snacks for children and travellers.
Festivals & pooja
Til-gud on Makar Sankranti, Pongal, Lohri, Gudi Padwa, Bihu and as naivedya in daily pooja.
Healthy baking
Swap refined sugar for powdered gur in cakes, cookies and energy bars for a rich, toffee-like flavour.
Gur across India
Wherever you are, you know it by a name of your own.
Three simple ways to start
☕ Gur-wali Chai
Boil water, tea leaves, crushed ginger and elaichi. Add milk and bring to a boil. Switch off the flame, then stir in 1–2 tsp grated gur. Strain and serve.
🟤 Til-Gud Laddoo
Dry-roast 1 cup sesame. Melt ¾ cup gur with 1 tsp ghee till it forms a soft ball in water. Mix in sesame and a pinch of elaichi, shape warm laddoos with greased palms.
🥜 Peanut Chikki
Roast and de-skin 1 cup peanuts. Melt 1 cup gur with 1 tsp ghee to hard-ball stage. Stir in peanuts, spread thin on a greased plate, cut while warm.
Storage tip: keep gur in an airtight steel or glass container in a cool, dry place. In humid weather it can soften — that is a sign it has no hardening agents, not that it has gone bad.
Need gur for your kitchen or business?
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