दाणेदार गूळ · jaggery
Jaggery Granules
Coarser than powder, free-flowing — gur that scoops like sugar.
From ₹45
गूळ · jaggery
Jaggery the way the cane belt makes it
Our gur is made from sugarcane of the Kolhapur area, crushed within hours of harvest and slow-cooked in wide open pans over a fire of its own crushed stalks. Nothing is bleached, nothing is added — which is why the colour is honest brown, not showroom gold.
Choose the form your kitchen uses: fine powder for chai and everyday cooking, coarser granules that scoop and pour like sugar, or kakvi (काकवी) — the pourable syrup drawn off the pan before it sets.
गूळ · the range
Our jaggery
Prices are per pack; delivery comes back on WhatsApp, usually within the day.
गूळ पावडर · jaggery
Jaggery Powder
Made from sugarcane of the Kolhapur area — open-pan gur, ground fine.
From ₹45
आमची पद्धत · why ours
What makes it different
No washing soda, no bleach
Market jaggery is often treated to look pale gold. Ours keeps the colour of an honest open-pan boil — a shade that varies batch to batch, as real gur does.
Whole-cane minerals kept in
Because nothing is refined out, the iron, calcium, magnesium and potassium of the cane stay in the jaggery, along with its deep caramel taste.
A fair price at the farm gate
We buy directly from cane farmers at agreed prices, and value-adding steps like granulating and bottling happen at the village level — so more of your rupee stays with the grower.
पाककृती · cook with it
Jaggery in the kitchen
Family recipes from our own kitchen that use this staple.
गुळाचा चहा · Drinks & warmers
Gulacha Chaha (Jaggery Chai)
Cutting chai the old way — sweetened with gur, warmed with sunth.
10 min2 cupsView recipe
हळदीचं दूध · Drinks & warmers
Haldi Doodh
The original golden milk — one pan, ten minutes, real Lakadong depth.
10 min2 cupsView recipe
पुरण पोळी · Festival cooking
Puran Poli
Maharashtra's festival flatbread — chana dal and gur, rolled thin and roasted in ghee.
85 min8 polisView recipe
प्रश्न · good questions
Asked honestly, answered honestly
Is jaggery healthier than sugar?
Honestly: jaggery is still a sweetener, with roughly the same calories as sugar spoon for spoon. The difference is what it keeps — the minerals and flavour of the whole cane — and what it avoids: refining chemistry, bleaching and anti-caking agents. Choose it for what it is, and use it in the same moderation as any sugar.
Why does the colour vary from batch to batch?
Because we do not standardise it chemically. Cane variety, soil, season and the judgement of the gur-maker at the pan all shift the shade between golden and deep brown. Uniform pale-gold jaggery is usually the most processed jaggery on the shelf.
Which form should I buy — powder, granules or kakvi?
Powder dissolves fastest and suits chai, milk, festival cooking and anywhere a recipe asks for melted gur. Granules are coarser and free-flowing — they scoop and measure like sugar, which suits the table and the tea tin. Kakvi is the syrup stage: pourable, for bhakri, curd and anything you would otherwise drizzle.
How should I store jaggery?
In an airtight jar, away from moisture and direct sun. Jaggery is hygroscopic — it pulls water from humid air and softens — so a dry spoon and a closed lid keep it in good shape for months.
रोजनिशी · from the journal
Read before you buy
Know your food · 8 August 2026
Jaggery vs sugar: an honest comparison
Gur keeps what refining throws away — but it is still a sweetener. What genuinely changes when you swap, what does not, and how to substitute in real cooking.
How it's made · 16 July 2026
How open-pan jaggery is actually made
From cane crusher to cooling tray in one afternoon — the traditional gur process, step by step, and the industrial shortcuts we refuse.