There are five astounding distinctions between jaggery and molasses that you were unaware of

Do you like using natural sweeteners? If so, you may be familiar with molasses and jaggery. A growing number of individuals are reducing their use of refined sugar and converting to natural sweeteners as health knowledge expands.

This is particularly true if you have a sweet craving in addition to being trying to lose weight. And who is to blame for you? It might be almost impossible to resist creamy, delicious kheer (rice pudding) or freshly prepared besan laddos. But if you’re utilizing natural ingredients, then by all means indulge in these delectable delicacies. Popular in India and other South Asian and African nations, jaggery is a natural sweetener. Conversely, molasses—also known as sheera—is a common ingredient in baked goods and drinks. Are you still unsure on how to utilize the two? Continue reading to learn more. Are Molasses and Jaggery the Same Thing? Molasses and jaggery are not the same, even though they are made using the same method. Sugarcane juice is the raw material for molasses; it must boil many times to get thick blackstrap molasses. On the other hand, jaggery is prepared without removing the molasses from the boiling sugarcane juice.

1. Manufacturing
Despite being natural sweeteners, the processes used to produce molasses and jaggery are different. Sugarcane juice is boiled until it hardens to make jaggery, also called gur. The finished product is shaped and molded into a variety of sizes. On the other hand, boiling sugarcane juice with the greatest sugar content produces molasses. After concentration is given a second boiling, bitter molasses with separated sugar crystals is produced.2. Color and TextureAs you can see, the color of jaggery, also known as gur, ranges from caramel to dark brown. The contaminants in the sugarcane juice that is utilized to manufacture this natural sweetener determine the color of your jaggery. Conversely, molasses has a light to blackstrap color. Molasses has a thick viscosity and sticky feel, while jaggery is compact and firm.

3. Taste and FlavorIn India, jaggery is substituted for regular white sugar in chai and sweets. Jaggery has a rich, earthy richness and a flavor similar to caramel. Though the kind of sugarcane juice used in manufacture might affect how it tastes. Molasses, on the other hand, has a distinct, bittersweet flavor that is reminiscent of burned sugar and dark caramel with a hint of bitterness. Again, the kind of sugarcane juice used to make it affects how bitter it is.

4. Uses in CookingIn Indian cooking, jaggery is often used as a sweetener for a variety of sweets, including almond jaggery burfi, jaggery (gur) pare, jaggery rice (gur chawal), jaggery rice pudding (gur ki kheer), and so on. Because it gives warmth, jaggery is often used in chai throughout the winter instead of white sugar. Additionally, this caramel-flavored sweetener is added provide a touch of sweetness in chutneys and sauces. However, molasses has a deep flavor and is often used in culinary recipes such as molasses bread, dark chocolate cakes, and gingerbread loaves or cookies. Additionally, this thick syrup is used to make barbecue sauces, which give food a sweet and tangy flavor, and glaze meats.
5. Health AdvantagesBoth molasses and jaggery, which are natural sweeteners, offer several health advantages. In addition to having antioxidant qualities and being rich in calcium, magnesium, and iron, jaggery may also be able to aid with digestive issues. Molasses gives your body vitamins and minerals and is rich in potassium, calcium, and iron.