10%offFestival offer
काकवी · jaggery
Kakvi (Jaggery Syrup)
Liquid jaggery, drawn off the pan before it sets.
- No chemicals
- No preservatives
- Traditionally made
- Farm-sourced
₹108₹12010% OFF
for the 500 ml 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
- Pourable gur — no grating, no melting
- One ingredient: sugarcane
- No preservatives, no added colour
- Over bhakri and poli, into curd and milk
Kakvi is jaggery caught one stage earlier — the cane syrup drawn off the open pan before it thickens into solid gur. Dark, thick and pourable, it is the traditional Maharashtrian sweetener for bhakri and poli, stirred into curd or milk, and taken by the spoon through winter. Nothing bleached, nothing added, no preservatives: the same cane, the same pan, simply stopped sooner.
Why buy Kakvi (Jaggery Syrup)?
- Unrefined whole-cane sweetness in pourable form
- One ingredient, no preservatives, no added colour
- Dissolves instantly — no grating, no melting, no waiting
Sugarcane syrup, drawn off the open pan
Bottled at the syrup stage, before it sets into gur. No preservatives.
Every parameter our lab measured is published below. Read the lab report
- 1
Pour
Over hot bhakri or poli with a knob of ghee — the classic way.
- 2
Stir
Into curd, milk or porridge; it dissolves instantly.
- 3
Store
Closed and cool. It thickens as it sits — that is normal.
- Net quantity
- 500 ml
- Origin
- Kolhapur belt, Maharashtra
- Shelf life
- 10 months
- Storage
- Keep the bottle closed, in a cool place away from sunlight. Kakvi thickens over time and may crystallise at the edges; stand the bottle in warm water to loosen it.
- Marketed by
- VAshwini Enterprises, Sangli, Maharashtra
- FSSAI licence
- 11524997000040
- HS code
- 170290
- Barcode (500 ml)
- 8908031619005
- 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
Bottling kakvi turns a stage of the boil into a second product from the same crop and the same fire.
Win two · the kitchen
A pourable, unrefined sweetener with exactly one ingredient: sugarcane.
Traditional uses described here are general knowledge about these foods, not medical advice.
काकवी
Jaggery, caught one stage earlier
Dark, thick and pourable — the Maharashtrian sweetener for bhakri, poli and winter mornings.
75.89%total sugar as invert
Measured on our own FSSAI lab report, against a minimum of 72%. One ingredient, no preservatives. See the report
From the soil to your spoon
Cut
Kolhapur-belt cane, crushed within hours
Boiled
Slow-cooked in wide open pans
Drawn off
Bottled before it sets
Every block of jaggery passes through the kakvi stage. We simply stop there.
रोजच्या वापरात · every day
Three ways families use Kakvi (Jaggery Syrup)
Breakfast
Bhakri & ghee
- Pour over hot bhakri
- Add a knob of ghee
- The way Kolhapur eats it
Anytime
Curd & milk
- A spoon into dahi
- Stirs into warm milk
- No lumps, no waiting
Winter
By the spoon
- Glaze for chikki
- Sweetens a kadha
- Drizzle over dosa
गुणधर्म · goodness & tradition
Why this Kakvi (Jaggery Syrup) earns its place
नैसर्गिक गोडवा · natural goodness
The syrup stage of gur
Every block of jaggery passes through the kakvi stage on its way to setting. Bottled there, it keeps everything the whole cane carries — the minerals, the dark caramel notes and the faint mineral tang that solid gur loses as it hardens.
- Unrefined whole-cane sweetness in pourable form
- One ingredient, no preservatives, no added colour
- Dissolves instantly — no grating, no melting, no waiting
रोजच्या वापरात · every day
Over bhakri, into curd, by the spoon
The classic way is the simplest: kakvi poured over hot bhakri or poli with a knob of ghee. It also stirs into curd, milk and porridge without lumping, glazes a winter chikki, and sweetens a kadha straight off the heat. Keep the bottle closed and cool; the syrup thickens as it sits, which is normal.
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 preservatives
- No added colour
- 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.
75.89%
total sugar as invert
Measured on our own FSSAI lab report, against a minimum of 72%. One ingredient, no preservatives.
| Parameter | Result | FSSAI limit |
|---|---|---|
| Moisture | 20.72 % | <25.0 |
| Total Minerals | 00.91 % | <2.5 |
| Total Sugar (as invert sugar) | 75.89 % | >72.0 |
The sample conforms to the Food Safety & Standards Act 2006 (Rules and Regulations 2011) for Golden Syrup in the parameters tested.
Same farm. Your choice of form.
Jaggery GranulesCoarser than powder, free-flowing — gur that scoops like sugar.
Jaggery PowderMade from sugarcane of the Kolhapur area — open-pan gur, ground fine.- You are hereKakvi (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 Kakvi (Jaggery Syrup) before you buy.
WhatsApp and phone, every day, 9 am – 8 pm IST.
Ask on WhatsAppप्रश्नोत्तरे · questions
Frequently asked questions
Is kakvi the same as molasses?
No. Molasses is the by-product left after sugar is crystallised out in a factory. Kakvi is the whole cane juice, boiled down in an open pan and bottled before it sets — nothing has been taken out of it.
My kakvi has thickened or crystallised. Is it spoiled?
No — that is natural with a preservative-free syrup. Stand the closed bottle in warm water for a few minutes and it loosens again.
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.
ग्राहक म्हणतात · customer reviews
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