10%offFestival offer
गूळ पावडर · jaggery
Jaggery Powder
Made from sugarcane of the Kolhapur area — open-pan gur, ground fine.
- No chemicals
- No additives
- Traditionally made
- Farm-sourced
₹40₹4510% OFF
for the 200 g pack · inclusive of all taxes · packed in Sangli, Maharashtra
Festival offer — ends 30 November
- In stock · packed to order
- Delivery from ₹45 · India Post
- Every order is confirmed with you on WhatsApp. How ordering works
- Just sugarcane — no bleach, no washing soda
- Sulphur dioxide under 20 ppm on our lab report
- Dissolves straight into chai, milk and sheera
- Swap it spoon for spoon wherever you use sugar
Sugarcane from the Kolhapur belt, crushed within hours of cutting and slow-cooked the traditional way in wide open pans, then ground fine — nothing bleached, nothing added. Use it spoon for spoon wherever you use refined sugar: in chai, sheera, laddoos or a warm glass of milk. Because it is unrefined, it keeps the minerals refined sugar loses — iron, calcium, magnesium and potassium — along with the deep caramel taste of real gur.
Why buy Jaggery Powder?
- Naturally rich in iron — the sweetener traditionally given to growing children and new mothers
- Keeps the calcium, magnesium and potassium that refining removes
- No sulphur bleaching, no anti-caking agents, no added colour — ever
- Traditionally eaten after meals to help settle and complete digestion
- Warming by nature — the winter sweetener of Maharashtrian kitchens
- Paired with til, sunth and dry fruits in seasonal laddoos for good reason
Sugarcane juice, open-pan cooked
Kolhapur-belt cane, crushed within hours of cutting and boiled down. Nothing else goes in.
Every parameter our lab measured is published below. Read the lab report
- 1
Measure
Use the same spoon you would use for sugar.
- 2
Stir in
Into hot chai, warm milk or sheera — the fine powder dissolves in seconds.
- 3
Adjust
Real gur tastes fuller, so many families end up using a little less.
- Net quantity
- 200 g · 500 g
- Origin
- Kolhapur belt, Maharashtra
- Shelf life
- 10 months
- Storage
- Airtight, away from moisture and direct sun. Jaggery pulls water from humid air, so use a dry spoon and close the pouch after every use.
- Marketed by
- VAshwini Enterprises, Sangli, Maharashtra
- FSSAI licence
- 11524997000040
- HS code
- 17011310
- Barcode (200 g)
- 8908031619043
- Barcode (500 g)
- 8908031619180
- Lab-tested to FSSAI
- Bought direct from farmers
- Nothing added, ever
- Talk to the family
Frequently bought together
What this order wins
Win one · the farm
Bought directly from cane farmers at a fair, agreed price — no middlemen at the farm gate.
Win two · the kitchen
An unrefined, iron-rich sweetener with nothing added and nothing hidden.
Traditional uses described here are general knowledge about these foods, not medical advice.
गूळ पावडर
The sweetener that keeps its minerals
Open-pan gur from Kolhapur-belt cane, ground fine for every cup and every pan.
<20 ppmsulphur dioxide
FSSAI allows up to 70 ppm. Sulphur is what bleaches market jaggery pale gold; ours is not treated. See the report
From the soil to your spoon
Cut
Kolhapur-belt cane, crushed within hours
Boiled
Slow-cooked in wide open pans
Ground fine
Set, cooled and milled to powder
Your kitchen
Into chai, milk and sheera
One ingredient, one pan, no chemistry. The colour varies batch to batch, the way real gur does.
रोजच्या वापरात · every day
Three ways families use Jaggery Powder
Morning
The chai cup
- A spoon in place of sugar
- Stir in off the boil
- Caramel depth, no lumps
After lunch
The sweet bite
- A pinch, the old habit
- Into curd or warm milk
- Ends the meal, gently
Festivals
Sheera & laddoos
- Measures like sugar
- Melts evenly in ghee
- Puran, til-gul, modak
गुणधर्म · goodness & tradition
Why this Jaggery Powder earns its place
नैसर्गिक गोडवा · natural goodness
The sweetener that keeps its minerals
Refined sugar is cane juice with everything stripped away. Open-pan jaggery is the opposite: the juice is simply cooked down, so the minerals the cane pulled from the black soil stay in the jar. That is why gur has colour, aroma and depth — and why a spoon of it is more than empty sweetness.
- Naturally rich in iron — the sweetener traditionally given to growing children and new mothers
- Keeps the calcium, magnesium and potassium that refining removes
- No sulphur bleaching, no anti-caking agents, no added colour — ever
आयुर्वेद · the ayurvedic view
Gur, the wholesome sweetener
Ayurveda has never treated jaggery as a guilty pleasure. Old texts describe gur as nourishing and warming (ushna) — a sweetener that supports digestion rather than fighting it, which is why a small piece after lunch is a habit as old as the region itself.
- Traditionally eaten after meals to help settle and complete digestion
- Warming by nature — the winter sweetener of Maharashtrian kitchens
- Paired with til, sunth and dry fruits in seasonal laddoos for good reason
रोजच्या वापरात · every day
Swap it spoon for spoon
Because it is ground fine, this powder needs no grating and no melting. Use it exactly where you use refined sugar — in chai, sheera, warm milk, laddoos — and let the caramel depth do the rest. Start with the same quantity and adjust to taste; real gur tastes fuller, so many families end up using less.
Traditional uses described here are general knowledge about these foods, not medical advice.
Nothing added. Nothing hidden.
Every mark below is either how we make it or what our lab report measured.
- No chemicals
- No sulphur bleaching
- No added colour
- No anti-caking agents
- One ingredient
- Open-pan cooked
- Lab-tested to FSSAI
प्रयोगशाळा अहवाल · laboratory report
Tested, and here is the report
This pack was analysed against Food Safety & Standards Act 2006 methods. Every parameter the lab measured is here, and the signed report is a click away — no summary, no selective quoting.
<20 ppm
sulphur dioxide
FSSAI allows up to 70 ppm. Sulphur is what bleaches market jaggery pale gold; ours is not treated.
| Parameter | Result | FSSAI limit |
|---|---|---|
| Moisture | 01.65 % | <7.0 |
| Sulphated Ash | 01.04 % | <4.0 |
| Total Sugar | 96.24 % | >90.0 |
| Reducing Sugar | 08.17 % | <20.0 |
| Sucrose | 83.66 % | >70.0 |
| Extraneous & Insoluble Matter | 00.13 % | <2.00 |
| Acid Insoluble Ash | <0.10 % | <0.50 |
| Sulphur Dioxide | <20 ppm | <70 |
The sample conforms to the Food Safety & Standards Act 2006 (Rules and Regulations 2011) for cane jaggery in the parameters tested. All parameters other than Moisture are on a dry basis.
Same farm. Your choice of form.
Jaggery GranulesCoarser than powder, free-flowing — gur that scoops like sugar.- You are hereJaggery PowderMade from sugarcane of the Kolhapur area — open-pan gur, ground fine.
Kakvi (Jaggery Syrup)Liquid jaggery, drawn off the pan before it sets.
थेट कुटुंबाशी बोला
Ask the family
Not sure which pack, which form, or how much to use? THE2WINS is run by twin sisters Ashwini Khochare and Avanti Raut in Sangli. Ask us anything about Jaggery Powder before you buy.
WhatsApp and phone, every day, 9 am – 8 pm IST.
Ask on WhatsAppप्रश्नोत्तरे · questions
Frequently asked questions
Can I use it exactly like sugar?
Yes — spoon for spoon in chai, milk, sheera and laddoos. Because it is ground fine it needs no grating or melting. It tastes fuller than sugar, so start with the same amount and adjust.
Will it curdle my milk?
It can if you add it to milk that is still boiling hard — any unrefined jaggery can. Take the pan off the flame for a few seconds, then stir it in.
Why is it darker than the jaggery at my local shop?
Pale gold jaggery is usually bleached with sulphur or treated with washing soda. Ours is not — our lab report shows sulphur dioxide under 20 ppm against an FSSAI limit of 70 — so it keeps the honest brown of an open-pan boil.
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.
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Cook with it
Family recipes from our kitchen that use this Jaggery Powder.
हळदीचं दूध · Drinks & warmers
Haldi Doodh
The original golden milk — one pan, ten minutes, real Lakadong depth.
पुरण पोळी · Festival cooking
Puran Poli
Maharashtra's festival flatbread — chana dal and gur, rolled thin and roasted in ghee.
शेंगदाणा चिक्की · Sweets
Shengdana Chikki
Two-ingredient peanut brittle — the school-tiffin classic from the cane belt.
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