Good FarmNatural Jaggery · Since 1978 Trade enquiry

Authentic Kolhapur Jaggery · नैसर्गिक गूळ

Pure jaggery from the banks of the Krishna.

From the fertile banks of the river Krishna, sugarcane with natural minerals. Good Farm brings you pure, natural jaggery. Since 1978.

See our jaggery 116 jaggery recipes
AUTHENTIC · KOLHAPUR · JAGGERY · SINCE 1978 Good Farm Natural Jaggery, 1 kg block Good Farm Natural Jaggery Easy Chunks, 400 g tub, with a bowl of chunks and sugarcane
Our range

One pure jaggery, four packs

Ready-to-use packs for home kitchens, and bigger blocks for sweet marts, caterers and shops.

For your kitchen

1 kg Good Farm Natural Jaggery 1 kg block in its printed wrap

Natural Jaggery · Block

Good Farm Natural Jaggery नैसर्गिक गूळ

The classic Kolhapuri ढेप — a golden, cup-shaped block full of cane flavour. Grate it, break it or melt it for everything from puran poli to panha.

Net weight
1 kg
Ingredients
Sugarcane juice. Nothing else.
Pack
Vacuum-packed in food-grade POF wrap
Best for
Festival sweets, puran poli, ladoos, pickles and everyday cooking

Try it in: Puran Poli · Gulachi Poli · Kairiche Panha

Enquire about the 1 kg block
400 g NEW Good Farm Easy Chunks 400 g tub with a wooden bowl of jaggery chunks

Natural Jaggery · Easy Chunks

Good Farm Easy Chunks Everyday natural sweetness

The same pure jaggery in small, bite-sized pieces, so there's no hammering a block. Drop a chunk in your chai, stir one into dal, or have one after a meal.

Net weight
400 g
Ingredients
Sugarcane juice. Nothing else.
Pack
Clear lidded tub — you can see what you're buying
Best for
Daily tea and coffee, dals and amti, a sweet bite after meals

Try it in: Gud wali Chai · Goda Masala Amti · Filter Coffee

Enquire about Easy Chunks

For sweet marts & bulk buyers

5 kg BULK A large unwrapped 5 kg block of Good Farm natural jaggery

Natural Jaggery · 5 kg block

Good Farm Natural Jaggery 5 kg नैसर्गिक गूळ

The same pure jaggery in a big 5 kg ढेप, for sweet marts, caterers and kitchens that cook in bulk. One block goes a long way on a busy festival order.

Net weight
5 kg
Ingredients
Sugarcane juice. Nothing else.
Made for
Sweet marts, caterers, hotels, and temple and community kitchens
Best for
Kurmura (churmura) ladoo, til-gul and shengdana ladoo, puran and modak filling, Diwali faral like anarse and karanji, gul-papdi, panha and kokum sarbat, festival prasad

Try it in: Kurmura Ladoo · Til-Gul Ladoo · Shengdana Ladoo

Enquire about the 5 kg block
1 kg · 10 kg A block of light golden Good Farm chikki jaggery

Chikki Jaggery

Good Farm Chikki Jaggery चिक्की गूळ

Pure chikki jaggery — the kind sweet marts and chikki makers buy for chikki and ladoos. It melts evenly and sets crisp. Sold in 1 kg packs, and 10 kg for shops.

Pack sizes
1 kg and 10 kg
Ingredients
Sugarcane juice. Nothing else.
Made for
Sweet marts, chikki makers, shops and home cooks
Best for
Peanut, til, rajgira and dry-fruit chikki, gajak and tilgul vadi, kurmura and shengdana ladoo

Try it in: Shengdana Chikki · Rajgira Chikki · Dry Fruit Chikki

Enquire about chikki jaggery
The Good Farm Foods office in Gadhinglaj, with the red Good Farm sign on a white wall
Good Farm Foods, Gadhinglaj · Kolhapur district, Maharashtra
Our story

Authentic Kolhapur jaggery, since 1978

From the fertile banks of the river Krishna, sugarcane with natural minerals. Good Farm brings pure natural jaggery.

Kolhapur is one of India's best-known jaggery regions. Its cane grows in the rich soil of the Krishna river basin, and Kolhapuri gul has travelled from its markets to kitchens across India for generations.

We've been part of that story since 1978, and we still make jaggery the way it has always been made here: fresh sugarcane juice, boiled down until it sets. No chemicals to lighten the colour, nothing to make it last longer. Just cane.

Today Good Farm Foods packs jaggery from Gadhinglaj for home kitchens — the classic 1 kg block and our new Easy Chunks — and in bulk for sweet marts: a 5 kg block, and chikki jaggery in 1 kg and 10 kg.

1978making jaggery in Kolhapur
1ingredient: sugarcane juice
9 / 9FSSAI lab tests passed
0chemicals, colours or preservatives added
A supermarket display stacked with Good Farm jaggery packs beside the fruit and vegetable section
On shelves and in kitchens
★★★★★

“One of the best chemical-free jaggery with original taste”

Very good taste. Best alternative for sugar. I am using this chemical free jaggery in tea every day. It is also good to have with dry fruits and peanut. The packing was good.
The customer's photo of their Good Farm jaggery pack
Niraj S.Verified purchase, Amazon.in · December 2020
Purity you can check

Pure means one ingredient

Good Farm jaggery is sugarcane juice, boiled down until it sets. We had it tested by an independent lab against the FSSAI standard for cane jaggery. Here's what they found.

Ingredients

Sugarcane juice.That's the full list — as printed on every pack.

Nutrition per 100 g
Energy383 kcal
Carbohydrate95.6 g
of which total sugar95.6 g
Protein0.4 g
Fat0.1 g
Sodium0.02 g

Values from the Good Farm label; they vary a little with each season's cane. FSSAI Lic. No. 11523023000187.

View report
Lab test report · Lot 12

Complies with every FSSAI requirement tested

Tested by Shree FDT Lab, Kolhapur — an AGMARK-approved food testing laboratory. Analysed 14–16 Feb 2026 against Food Safety & Standards Regulation 2.8.4.2.

Negativefor added colour
12.8 ppmsulphur dioxide — about a quarter of the 50 ppm limit
92.3%total sugar, dry basis (min. 90%)
TestResultFSSAI standardStatus
Moisture6.90%max 7%✓ Pass
Sucrose (dry basis)73.85%min 70%✓ Pass
Total sugar (dry basis)92.30%min 90%✓ Pass
Reducing sugar (dry basis)18.75%max 20%✓ Pass
Sulphated ash (dry basis)1.60%max 4%✓ Pass
Acid-insoluble ash (dry basis)0.14%max 0.5%✓ Pass
Sulphur dioxide12.80 ppmmax 50 ppm✓ Pass
Extraneous & water-insoluble matter1.16%max 2%✓ Pass
Added colourNegativeNegative✓ Pass

Report T.R. No. 424022022, dated 16.02.2026, for a sample from Lot 12 (10 tonnes). As the lab notes, the results apply to the sample tested.

1

Look at the colour

Natural jaggery ranges from golden to deep brown. Jaggery that's unusually pale or a bright lemon-yellow has often been lightened with chemicals.

2

Taste a small piece

It should taste sweet with a rich, caramel note. A salty or bitter aftertaste can point to added chemicals or old stock.

3

Try the water test

Dissolve a piece in a glass of water. Chalk and other fillers sink to the bottom; pure jaggery dissolves, leaving only a little fine sediment.

Sugar out, jaggery in

Swap sugar for jaggery, one spoon at a time

Jaggery goes almost anywhere white sugar does. It brings a warm, caramel depth sugar doesn't have. Here's how to make the switch in your own kitchen.

Chai & coffee

1 tsp sugar1 heaped tsp jaggery

Or drop in an Easy Chunk. Stir it in after you take the pan off the heat, so the milk doesn't split.

Sweets, kheer & halwa

100 g sugar100–110 g jaggery

Jaggery is a shade less sweet than sugar, so use the same weight or a little more, to taste.

Cakes & cookies

1 cup sugar1 cup powdered jaggery

Grate or powder it fine, and cut the liquid by a tablespoon or two — jaggery holds more moisture than sugar.

Cold drinks

sugar syrupjaggery syrup

Jaggery dissolves slowly in cold water. Keep a bottle of liquid jaggery syrup in the fridge for sarbat, lemonade and cold coffee.

A straight answer on calories

Jaggery has about as many calories as sugar — 383 kcal per 100 g on our label. The difference is what hasn't been taken out. White sugar is refined until almost nothing but sucrose is left. Jaggery is cane juice boiled down, so it keeps the cane's molasses and natural minerals. Enjoy it the way you'd enjoy any sweetener: sensibly.

Recipes

116 jaggery recipes. Not a grain of refined sugar.

Short recipes from Kolhapur kitchens and from across India: sweets, drinks, breakfasts, everyday dals, pickles and bakes. Every one is sweetened only with jaggery, and shows its calories per serving.

116 recipes
Kolhapur & MaharashtraMakar SankrantiTil-Gul Ladooतिळगूळ लाडू115 kcalper ladoo25 minMakes 20 ladoos

Ingredients

  • 1 cup sesame seeds (til), lightly roasted
  • ½ cup roasted peanuts, coarsely crushed
  • ¼ cup dry coconut (khobra), roasted
  • 200 g Good Farm jaggery, grated
  • 1 tbsp ghee
  • ½ tsp cardamom powder

Method

  1. Dry-roast the sesame on low heat until it crackles and turns light gold; cool.
  2. Melt jaggery with ghee on low heat until it froths — a drop in cold water should set into a firm ball.
  3. Off the heat, stir in sesame, peanuts, coconut and cardamom quickly.
  4. Roll into small ladoos with greased palms while the mix is still warm.

Tip If the mix sets before you finish, warm it on the stove for 20 seconds.

Kolhapur & MaharashtraMakar SankrantiTilgul Vadiतिळगूळ वडी60 kcalper piece25 minMakes 24 pieces

Ingredients

  • 1 cup sesame seeds (til), roasted
  • 150 g Good Farm jaggery
  • 1 tsp ghee
  • ¼ tsp cardamom powder

Method

  1. Grease a steel plate and a rolling pin.
  2. Melt jaggery with ghee on low heat until a drop in cold water turns hard and snaps.
  3. Off the heat, mix in sesame and cardamom, tip onto the plate and roll thin.
  4. Cut into squares while warm; break apart once cool.
Kolhapur & MaharashtraMakar SankrantiGulachi Poliगुळाची पोळी310 kcalper poli60 minMakes 8 polis

Ingredients

  • 250 g Good Farm jaggery, finely grated
  • ¼ cup sesame seeds (til), roasted and ground
  • ¼ cup besan
  • 1 tbsp ghee
  • 2 tbsp dry coconut (khobra), roasted and powdered
  • ½ tsp cardamom powder
  • 1½ cups whole-wheat atta
  • 3 tbsp oil, hot
  • 2 tbsp rice flour, for dusting
  • Salt, a pinch

Method

  1. Knead atta, salt and hot oil with water into a soft dough; rest 30 minutes.
  2. Roast besan in ghee until fragrant, cool, then mash with jaggery, sesame, coconut and cardamom into a smooth, lump-free filling.
  3. Sandwich a ball of filling between two small discs of dough, seal, dust with rice flour and roll thin.
  4. Roast on a medium tawa until brown spots appear on both sides — no ghee while cooking.

Tip The jaggery inside gets very hot; let it cool a minute. Keeps 8–10 days.

Kolhapur & MaharashtraHoli · Gudi PadwaPuran Poliपुरणपोळी280 kcalper poli90 minMakes 10 polis

Ingredients

  • 1 cup chana dal, soaked 2 hours
  • 200 g Good Farm jaggery, grated
  • ½ tsp cardamom powder
  • ¼ tsp nutmeg powder
  • 1½ cups whole-wheat atta
  • 3 tbsp oil
  • 3 tbsp ghee, to serve
  • Salt, a pinch

Method

  1. Pressure-cook the chana dal for 4–5 whistles until very soft; drain well and keep the water.
  2. Cook dal with jaggery, stirring, until thick enough for a spoon to stand; add cardamom and nutmeg and grind smooth while warm.
  3. Knead flour, salt and oil with water into a very soft dough; rest 1 hour.
  4. Stuff a ball of puran into a disc of dough, seal, roll thin and roast on a tawa. Serve with ghee.

Tip The drained dal water is the base for Katachi Amti — don't throw it away.

Kolhapur & MaharashtraWith puran poliKatachi Amtiकटाची आमटी90 kcalper serving25 minServes 4

Ingredients

  • 3 cups water, dal water saved from puran poli
  • 2 tbsp chana dal, cooked, from the puran
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 sprig curry leaves
  • 1 tbsp goda masala
  • 1 tsp red chilli powder
  • 2 kokum
  • 1 tbsp dry coconut (khobra), roasted
  • 20 g Good Farm jaggery
  • Salt, to taste

Method

  1. Heat oil and add mustard, cumin and curry leaves.
  2. Pour in the dal water and mashed dal; add goda masala, chilli, kokum, coconut and jaggery.
  3. Simmer 10 minutes until slightly thick; add salt. Serve hot with puran poli or rice.
Kolhapur & MaharashtraGanesh ChaturthiUkadiche Modakउकडीचे मोदक140 kcalper modak60 minMakes 12 modak

Ingredients

  • 1½ cups fresh coconut, grated
  • 150 g Good Farm jaggery, grated
  • 1 tsp poppy seeds (khus khus), roasted
  • ½ tsp cardamom powder
  • 1 cup rice flour
  • 1 cup water
  • 2 tsp ghee
  • Salt, a pinch

Method

  1. Cook coconut and jaggery on low heat until sticky, 8–10 minutes; add poppy seeds and cardamom and cool.
  2. Boil the water with 1 tsp ghee and salt, add rice flour, stir, cover and steam on the lowest heat for 3 minutes; knead smooth while warm.
  3. Press a ball of dough into a cup, pinch pleats around the edge, fill with saran and gather into a point.
  4. Steam 10–12 minutes. Serve with the rest of the ghee.
Kolhapur & MaharashtraGanesh ChaturthiTalniche Modakतळणीचे मोदक145 kcalper modak50 minMakes 15 modak

Ingredients

  • 1 cup dry coconut (khobra), grated
  • 120 g Good Farm jaggery
  • 1 tbsp poppy seeds (khus khus), roasted
  • ½ tsp cardamom powder
  • 1 cup whole-wheat atta
  • 2 tbsp rava (semolina)
  • 2 tbsp ghee, melted
  • Oil, for deep-frying

Method

  1. Cook coconut and jaggery on low heat until dry and sticky; add poppy seeds and cardamom and cool.
  2. Knead flour, rava and ghee with water into a stiff dough; rest 20 minutes.
  3. Roll small puris, fill, pleat and seal into modak.
  4. Deep-fry on medium-low heat until golden and crisp.
Kolhapur & MaharashtraDiwaliOlya Naralachi Karanjiओल्या नारळाची करंजी165 kcalper karanji60 minMakes 16 karanji

Ingredients

  • 2 cups fresh coconut, grated
  • 200 g Good Farm jaggery
  • ½ tsp cardamom powder
  • 1 cup maida
  • 2 tbsp rava (semolina)
  • 2 tbsp ghee, hot
  • Oil, for deep-frying

Method

  1. Cook coconut with jaggery on low heat until moist but not runny; add cardamom and cool.
  2. Knead maida, rava and hot ghee with water into a stiff dough; rest 30 minutes.
  3. Roll small discs, fill one half, fold over and seal with a fork or cutter.
  4. Deep-fry on medium-low heat until golden.

Tip Fresh-coconut karanji keep 3–4 days; use dry coconut for Diwali faral that lasts.

Kolhapur & MaharashtraNaralachi Vadiनारळाची वडी95 kcalper piece30 minMakes 16 pieces

Ingredients

  • 2 cups fresh coconut, grated
  • 200 g Good Farm jaggery
  • ½ cup milk
  • 1 tbsp ghee
  • ½ tsp cardamom powder

Method

  1. Cook coconut, jaggery and milk in a heavy pan on medium-low heat, stirring constantly.
  2. When the mix leaves the sides and gathers into a lump (15–20 minutes), add ghee and cardamom.
  3. Spread on a greased plate, level, and cut into squares once set.
Kolhapur & MaharashtraFasting (upvas)Shengdana Ladooशेंगदाणा लाडू155 kcalper ladoo20 minMakes 15 ladoos

Ingredients

  • 2 cups roasted peanuts, roasted and skinned
  • 150 g Good Farm jaggery, grated
  • 1 tbsp ghee
  • ¼ tsp cardamom powder

Method

  1. Pulse peanuts in a mixer to a coarse powder.
  2. Add jaggery and cardamom and pulse until the mix clumps when pressed.
  3. Mix in ghee and shape into ladoos.

Tip No cooking needed — peanut oil and jaggery hold it together.

Kolhapur & MaharashtraShengdana Chikkiशेंगदाणा चिक्की100 kcalper piece20 minMakes 20 pieces

Ingredients

  • 1½ cups roasted peanuts, roasted, skinned, halved
  • 200 g Good Farm jaggery
  • 1 tsp ghee

Method

  1. Grease a plate and a rolling pin.
  2. Melt jaggery with ghee on low heat, stirring, until it darkens a shade and a drop in cold water turns brittle.
  3. Off the heat, stir in the peanuts, tip onto the plate and roll to 5 mm thick.
  4. Cut while warm; cool completely before storing airtight.
Kolhapur & MaharashtraFasting (upvas)Rajgira Chikkiराजगिरा चिक्की50 kcalper piece20 minMakes 16 pieces

Ingredients

  • 2 cups puffed rajgira, puffed
  • 120 g Good Farm jaggery
  • 1 tsp ghee

Method

  1. Melt jaggery with ghee on low heat until it froths and a drop in water turns brittle.
  2. Off the heat, fold in the puffed rajgira quickly.
  3. Press flat on a greased plate and cut into squares while warm.
Kolhapur & MaharashtraWinterDink Ladooडिंकाचे लाडू155 kcalper ladoo45 minMakes 20 ladoos

Ingredients

  • ½ cup ghee
  • ½ cup edible gum (dink)
  • 1 cup dry coconut (khobra), roasted
  • ½ cup almonds, chopped
  • 250 g Good Farm jaggery, grated
  • 1 tsp cardamom powder
  • ½ tsp nutmeg powder

Method

  1. Fry the dink in hot ghee in small batches until it puffs up; crush lightly.
  2. Roast coconut and almonds in the same pan and mix with the dink.
  3. Just melt the jaggery with the remaining ghee on low heat, then mix everything with cardamom and nutmeg.
  4. Shape into ladoos while warm.
Kolhapur & MaharashtraWinterMethi Ladooमेथीचे लाडू150 kcalper ladoo45 minMakes 20 ladoos

Ingredients

  • ¼ cup methi seeds, powdered
  • 1 cup whole-wheat atta
  • ½ cup ghee
  • ¼ cup edible gum (dink)
  • ½ cup dry coconut (khobra)
  • ¼ cup almonds, chopped
  • 250 g Good Farm jaggery, grated
  • 1 tsp dry ginger powder (sunth)

Method

  1. Roast methi powder in a spoon of ghee on low heat for 5 minutes; set aside.
  2. Fry the dink in ghee until puffed, then roast the atta in the remaining ghee until golden and nutty.
  3. Melt jaggery on low heat and mix in everything with coconut, almonds and dry ginger.
  4. Shape small ladoos while warm.

Tip Methi is bitter by nature; the jaggery is what balances it.

Kolhapur & MaharashtraAliv Ladooअळिवाचे लाडू110 kcalper ladoo40 minMakes 15 ladoos

Ingredients

  • ¼ cup aliv (garden cress) seeds, soaked 2 hours in 1/2 cup water
  • 2 cups fresh coconut, grated
  • 200 g Good Farm jaggery
  • 1 tbsp ghee
  • ½ tsp nutmeg powder

Method

  1. Soak the aliv seeds until they swell and turn jelly-like.
  2. Cook coconut, jaggery and soaked aliv on low heat until thick and sticky, about 15 minutes.
  3. Add ghee and nutmeg, cool a little and shape ladoos.

Tip Keeps 4–5 days in the fridge because of the fresh coconut.

Kolhapur & MaharashtraBesan Ladoo with Jaggeryगुळाचे बेसन लाडू150 kcalper ladoo35 minMakes 16 ladoos

Ingredients

  • 2 cups besan, coarse
  • ½ cup ghee
  • 180 g Good Farm jaggery, finely powdered
  • ½ tsp cardamom powder
  • 2 tbsp cashews, chopped

Method

  1. Roast besan in ghee on low heat, stirring, for about 20 minutes until golden and nutty.
  2. Let it cool until just warm — hot besan melts the jaggery and the ladoos turn sticky.
  3. Mix in jaggery, cardamom and cashews and shape ladoos.
Kolhapur & MaharashtraGulacha Shiraगुळाचा शिरा280 kcalper serving20 minServes 4

Ingredients

  • ½ cup rava (semolina)
  • 3 tbsp ghee
  • 100 g Good Farm jaggery
  • 1¼ cups water, hot
  • 1 tbsp cashews
  • 1 tbsp raisins
  • ½ tsp cardamom powder

Method

  1. Roast rava in ghee on low heat until fragrant and light gold; add cashews and raisins.
  2. Dissolve the jaggery in the hot water.
  3. Pour it into the rava, stirring; cover and cook 3–4 minutes until fluffy. Add cardamom.
Kolhapur & MaharashtraNo cookingGul Poheगूळ पोहे335 kcalper serving10 minServes 2

Ingredients

  • 1 cup poha, thick
  • 60 g Good Farm jaggery, grated
  • ½ cup fresh coconut, grated
  • ¼ tsp cardamom powder
  • 2 tbsp milk

Method

  1. Rinse the poha, drain and leave 5 minutes to soften.
  2. Rub jaggery into the coconut with cardamom until the jaggery softens.
  3. Toss in the poha with a splash of milk and serve straight away.
Kolhapur & MaharashtraGulachi Kheerगुळाची खीर325 kcalper serving45 minServes 4

Ingredients

  • ¼ cup rice, washed
  • 4 cups milk
  • 100 g Good Farm jaggery, grated
  • ½ tsp cardamom powder
  • 2 tbsp almonds, sliced
  • Saffron, a pinch

Method

  1. Simmer rice in milk on low heat, stirring often, until soft and creamy, 30–35 minutes.
  2. Switch off the heat and let it stand 5 minutes.
  3. Stir in jaggery, cardamom, saffron and almonds until the jaggery dissolves.

Tip Always add jaggery off the heat — boiling milk with jaggery can split it.

Kolhapur & MaharashtraKonkanGavhachi Kheerगव्हाची खीर350 kcalper serving40 minServes 4

Ingredients

  • ½ cup broken wheat (dalia)
  • 1 tbsp ghee
  • 2 cups water
  • 120 g Good Farm jaggery
  • 1 cup coconut milk
  • ½ tsp cardamom powder
  • 1 tbsp cashews

Method

  1. Roast dalia in ghee for 3 minutes, then pressure-cook with the water for 4 whistles.
  2. Add jaggery and simmer until dissolved and thick.
  3. Lower the heat, add coconut milk and cardamom and warm through without boiling. Top with cashews.
Kolhapur & MaharashtraDiwaliAnarseअनारसे120 kcalper piece60 min + 4 daysMakes 15 pieces

Ingredients

  • 1 cup rice, soaked 3 days, water changed daily
  • 150 g Good Farm jaggery, grated
  • 1 tsp ghee
  • 2 tbsp poppy seeds (khus khus)
  • Ghee, for frying

Method

  1. Drain the rice, dry on a cloth until just damp, then grind to a fine flour and sieve.
  2. Knead flour, jaggery and ghee into a firm dough; rest covered for a day.
  3. Pat small rounds onto poppy seeds, poppy side up.
  4. Fry in ghee on low heat, poppy side up, spooning ghee over, until the edges turn golden — don't flip.
Kolhapur & MaharashtraGul Bhaatगूळ भात445 kcalper serving30 minServes 4

Ingredients

  • 1 cup rice, washed and drained
  • 3 tbsp ghee
  • 4 cloves
  • 2 cups water, hot
  • 150 g Good Farm jaggery, grated
  • ½ cup fresh coconut, grated
  • 1 tbsp cashews
  • ½ tsp cardamom powder

Method

  1. Fry cloves in ghee, add rice and roast 2 minutes.
  2. Add hot water and cook covered until the rice is just done.
  3. Fold in jaggery and coconut, cover and cook on low for 8–10 minutes until absorbed. Finish with cardamom and cashews.
Kolhapur & MaharashtraBharli Vangiभरली वांगी345 kcalper serving40 minServes 4

Ingredients

  • 8 small brinjals, small, slit in a cross
  • ½ cup roasted peanuts, roasted
  • ½ cup dry coconut (khobra), roasted
  • 2 tbsp sesame seeds (til), roasted
  • 1 tbsp goda masala
  • 1 tsp red chilli powder
  • 20 g Good Farm jaggery
  • 1 tbsp tamarind (seedless)
  • 3 tbsp oil
  • ½ tsp mustard seeds
  • Salt, to taste

Method

  1. Grind peanuts, coconut, sesame, masala, chilli, jaggery, tamarind and salt into a coarse stuffing.
  2. Stuff the brinjals and keep the extra masala aside.
  3. Splutter mustard in oil, add brinjals, leftover masala and 1/2 cup water; cover and cook on low for 15–20 minutes, turning gently.
Kolhapur & MaharashtraGoda Masala Amtiआमटी140 kcalper serving30 minServes 4

Ingredients

  • ½ cup toor dal, cooked soft
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 sprig curry leaves
  • ¼ tsp turmeric
  • 1 tsp red chilli powder
  • 1 tsp goda masala
  • 2 kokum
  • 15 g Good Farm jaggery
  • Salt, to taste

Method

  1. Heat oil; add mustard, cumin, curry leaves and turmeric.
  2. Add the mashed dal with 2 cups water, chilli, goda masala, kokum and jaggery.
  3. Simmer 8–10 minutes and add salt. The jaggery rounds off the kokum's sourness.
Kolhapur & MaharashtraTaakachi Kadhiताकाची कढी70 kcalper serving20 minServes 4

Ingredients

  • 1 cup curd
  • 2 cups water
  • 2 tbsp besan
  • 1 tsp ghee
  • ½ tsp cumin seeds
  • 1 sprig curry leaves
  • 2 green chillies, crushed
  • 1 inch ginger, crushed
  • 10 g Good Farm jaggery
  • Salt, to taste

Method

  1. Whisk curd, water and besan until smooth.
  2. Heat ghee; add cumin, curry leaves, chilli and ginger, then pour in the curd mix.
  3. Stir on medium heat until it comes to a gentle boil; add jaggery and salt and simmer 5 minutes.
Kolhapur & MaharashtraTomato Saarटोमॅटो सार105 kcalper serving25 minServes 4

Ingredients

  • 4 tomatoes
  • 1 tsp ghee
  • ½ tsp cumin seeds
  • 1 sprig curry leaves
  • 1 green chilli
  • 15 g Good Farm jaggery
  • ½ cup coconut milk
  • Salt, to taste

Method

  1. Boil tomatoes in 2 cups water until soft; blend and strain.
  2. Heat ghee with cumin, curry leaves and chilli; pour in the tomato juice.
  3. Add jaggery and salt and simmer 5 minutes; stir in coconut milk and warm through without boiling.
Kolhapur & MaharashtraNavratriBhoplyache Ghargeभोपळ्याचे घारगे115 kcalper piece40 minMakes 15 pieces

Ingredients

  • 2 cups red pumpkin, grated
  • 1 tbsp ghee
  • 120 g Good Farm jaggery
  • 1½ cups whole-wheat atta
  • 2 tbsp rice flour
  • ½ tsp cardamom powder
  • Salt, a pinch
  • Oil, for deep-frying

Method

  1. Cook pumpkin in ghee until soft; add jaggery and cook until it melts. Cool.
  2. Add atta, rice flour, cardamom and salt and knead into a soft dough without water.
  3. Pat small puris on greased plastic and deep-fry on medium heat until golden brown.
Kolhapur & MaharashtraShrikhand with Jaggeryगुळाचे श्रीखंड200 kcalper serving15 min + 6 hoursServes 4

Ingredients

  • 3 cups curd, hung 6 hours
  • 80 g Good Farm jaggery, finely powdered
  • 1 tbsp milk, warm
  • Saffron, a pinch
  • ¼ tsp cardamom powder
  • 1 tbsp pistachios, chopped

Method

  1. Hang the curd in a muslin cloth in the fridge for 6 hours until thick.
  2. Whisk with powdered jaggery until smooth; add saffron soaked in the warm milk and cardamom.
  3. Chill and top with pistachios.
Sweets across IndiaTamil Nadu · PongalChakkarai Pongal375 kcalper serving35 minServes 4

Ingredients

  • ½ cup rice
  • ¼ cup moong dal, dry-roasted
  • 2½ cups water
  • 150 g Good Farm jaggery
  • 3 tbsp ghee
  • 1 tbsp cashews
  • 1 tbsp raisins
  • ½ tsp cardamom powder

Method

  1. Pressure-cook rice and roasted moong dal with the water until soft; mash lightly.
  2. Melt jaggery in 1/4 cup water and pour into the rice.
  3. Simmer 5 minutes until thick; add cardamom and cashews and raisins fried in ghee.
Sweets across IndiaKerala · OnamAda Pradhaman440 kcalper serving50 minServes 4

Ingredients

  • ½ cup rice ada
  • 150 g Good Farm jaggery
  • 2 tbsp ghee
  • 1½ cups coconut milk
  • 1 tbsp cashews
  • 1 tbsp raisins
  • ½ tsp cardamom powder
  • ¼ tsp dry ginger powder (sunth)

Method

  1. Cook the ada in boiling water for 15 minutes until soft; drain and rinse.
  2. Melt jaggery in 1/2 cup water, add ada and a spoon of ghee and cook until thick.
  3. Add coconut milk and heat gently without boiling; add cardamom and dry ginger. Top with cashews and raisins fried in ghee.
Sweets across IndiaKerala · KarnatakaMoong Dal Payasam420 kcalper serving35 minServes 4

Ingredients

  • ½ cup moong dal, dry-roasted
  • 2 cups water
  • 150 g Good Farm jaggery
  • 1 cup coconut milk
  • 2 tbsp ghee
  • 1 tbsp cashews
  • ½ tsp cardamom powder

Method

  1. Pressure-cook the roasted dal with water for 3 whistles; mash lightly.
  2. Add jaggery and simmer until it dissolves and the payasam thickens.
  3. Lower the heat, add coconut milk and cardamom, and finish with cashews fried in ghee.
Sweets across IndiaKeralaUnniyappam75 kcalper piece35 minMakes 20 pieces

Ingredients

  • 1 cup rice flour
  • 1 ripe banana, ripe, mashed
  • 120 g Good Farm jaggery, melted in 1/4 cup water
  • 2 tbsp fresh coconut, grated, small bits
  • 1 tsp sesame seeds (til)
  • ½ tsp cardamom powder
  • Baking soda, a pinch
  • Ghee, for the appe pan

Method

  1. Mix rice flour, banana, cooled jaggery syrup, cardamom and soda into a thick batter; rest 30 minutes.
  2. Fry the coconut bits in a little ghee and stir them in with the sesame.
  3. Cook in a greased appe pan on medium-low heat, turning, until brown all over.
Sweets across IndiaUttar PradeshGur Paraगुड़ पारे330 kcalper serving40 minServes 6

Ingredients

  • 1½ cups whole-wheat atta
  • 2 tbsp ghee
  • 150 g Good Farm jaggery
  • 1 tsp sesame seeds (til)
  • Oil, for deep-frying

Method

  1. Knead atta and ghee with water into a stiff dough; roll thick and cut into diamonds.
  2. Deep-fry on low heat until crisp and golden.
  3. Cook jaggery with 1/4 cup water to a one-string syrup, toss in the paras and sesame and stir off the heat until coated and dry.
Sweets across IndiaWinterGajar Halwa with Jaggeryगाजर हलवा290 kcalper serving50 minServes 6

Ingredients

  • 6 cups carrot, grated
  • 3 tbsp ghee
  • 2 cups milk
  • 180 g Good Farm jaggery
  • ½ tsp cardamom powder
  • 2 tbsp almonds, chopped

Method

  1. Cook carrots in ghee for 5 minutes, add milk and simmer, stirring, until it is fully absorbed (30–35 minutes).
  2. Add jaggery — the milk is cooked in by now, so it won't split — and cook until glossy and dry.
  3. Stir in cardamom and top with almonds.
Sweets across IndiaMoong Dal Halwa with Jaggeryमूंग दाल हलवा430 kcalper serving60 minServes 6

Ingredients

  • 1 cup moong dal, soaked 3 hours, ground coarse
  • ½ cup ghee
  • 1 cup milk, warm
  • 180 g Good Farm jaggery, dissolved in 1/2 cup warm water
  • ½ tsp cardamom powder
  • 2 tbsp almonds

Method

  1. Roast the ground dal in ghee on low heat, stirring constantly, until golden and grainy (25–30 minutes).
  2. Add warm milk and let it absorb, then pour in the jaggery water.
  3. Cook until the ghee separates; add cardamom and almonds.
Sweets across IndiaAate ka Halwaआटे का हलवा325 kcalper serving20 minServes 4

Ingredients

  • ½ cup whole-wheat atta
  • 5 tbsp ghee
  • 120 g Good Farm jaggery
  • 1½ cups water, hot
  • ½ tsp cardamom powder
  • 1 tbsp almonds

Method

  1. Dissolve the jaggery in the hot water.
  2. Roast atta in ghee on low heat until deep golden and nutty, 10–12 minutes.
  3. Pour in the jaggery water carefully (it splutters) and stir until thick and glossy. Add cardamom and almonds.
Sweets across IndiaPunjab · WinterAate ki Pinniआटे की पिन्नी240 kcalper piece40 minMakes 15 pieces

Ingredients

  • 2 cups whole-wheat atta
  • ¾ cup ghee
  • 2 tbsp edible gum (dink)
  • ½ cup almonds, chopped
  • 250 g Good Farm jaggery, powdered
  • 1 tsp cardamom powder

Method

  1. Fry gond in a little ghee until puffed; crush.
  2. Roast atta in the remaining ghee on low heat until deep golden, about 20 minutes.
  3. Cool until warm, then mix in jaggery, gond, almonds and cardamom and press into pinnis.
Sweets across IndiaRajasthanChurma Ladooचूरमा लड्डू195 kcalper ladoo45 minMakes 15 ladoos

Ingredients

  • 2 cups whole-wheat atta, coarse
  • ½ cup ghee
  • Ghee, for frying
  • 200 g Good Farm jaggery
  • ½ tsp cardamom powder
  • 1 tbsp poppy seeds (khus khus)

Method

  1. Knead flour with 4 tbsp of the ghee and water into a stiff dough; shape fist-sized muthiyas.
  2. Fry on low heat until golden and cooked through; cool, break and grind coarse.
  3. Melt jaggery with the rest of the ghee, mix in the churma and cardamom, shape ladoos and roll in poppy seeds.
Sweets across IndiaGujarat · RajasthanGud ki Lapsiगुड़ की लापसी290 kcalper serving35 minServes 4

Ingredients

  • ½ cup broken wheat (dalia)
  • 3 tbsp ghee
  • 2 cups water, hot
  • 120 g Good Farm jaggery
  • ½ tsp cardamom powder
  • 1 tbsp almonds

Method

  1. Roast dalia in ghee until golden and fragrant.
  2. Add hot water, cover and cook until soft (or 3 whistles in a cooker).
  3. Stir in jaggery and cook until absorbed; finish with cardamom and almonds.
Sweets across IndiaGujaratSukhdi (Gol Papdi)सुखड़ी110 kcalper piece15 minMakes 16 pieces

Ingredients

  • 1 cup whole-wheat atta
  • ½ cup ghee
  • 120 g Good Farm jaggery, grated
  • ¼ tsp cardamom powder

Method

  1. Roast atta in ghee on low heat until golden and aromatic, 8–10 minutes.
  2. Take off the heat, wait a minute, then stir in jaggery and cardamom until it melts in.
  3. Spread on a greased plate and cut into squares while warm.

Tip Add the jaggery off the flame, or the sukhdi turns hard and chewy.

Sweets across IndiaUttar PradeshGulguleगुलगुले60 kcalper piece30 minMakes 20 pieces

Ingredients

  • 1 cup whole-wheat atta
  • 100 g Good Farm jaggery, dissolved in 1/2 cup water
  • 1 tsp fennel seeds (saunf)
  • Baking soda, a pinch
  • Oil, for deep-frying

Method

  1. Whisk flour, jaggery water, fennel and soda into a thick batter; rest 15 minutes.
  2. Drop small spoonfuls into medium-hot oil.
  3. Fry until deep brown and cooked through; drain.
Sweets across IndiaGur Malpuaगुड़ मालपुआ125 kcalper piece30 minMakes 10 pieces

Ingredients

  • 1 cup whole-wheat atta
  • ½ cup milk
  • 100 g Good Farm jaggery, dissolved in 1/2 cup warm water
  • ½ tsp fennel seeds (saunf)
  • ¼ tsp cardamom powder
  • Ghee, for shallow-frying

Method

  1. Whisk atta, milk, cooled jaggery water, fennel and cardamom into a pouring batter; rest 20 minutes.
  2. Pour a ladle into a shallow pan of hot ghee so it spreads into a round.
  3. Fry on medium heat until the edges turn crisp and lacy; flip and cook the other side.
Sweets across IndiaBihar · ChhathThekuaठेकुआ115 kcalper piece40 minMakes 20 pieces

Ingredients

  • 2 cups whole-wheat atta
  • 150 g Good Farm jaggery, dissolved in 1/2 cup warm water
  • 3 tbsp ghee
  • 2 tbsp dry coconut (khobra)
  • 1 tsp fennel seeds (saunf)
  • ½ tsp cardamom powder
  • Oil, for deep-frying

Method

  1. Mix flour, ghee, coconut, fennel and cardamom; knead with the cooled jaggery water into a stiff dough.
  2. Press small balls onto a thekua mould or the back of a fork to print a pattern.
  3. Fry on low-medium heat until deep brown and crisp.
Sweets across IndiaBengalNarkel Naru75 kcalper piece30 minMakes 15 pieces

Ingredients

  • 2 cups fresh coconut, grated
  • 150 g Good Farm jaggery
  • ¼ tsp cardamom powder

Method

  1. Cook coconut and jaggery on low heat, stirring, until sticky and leaving the pan, 12–15 minutes.
  2. Add cardamom, cool a little and roll into small balls with greased palms.
Sweets across IndiaBengalGurer Sandesh85 kcalper piece30 minMakes 12 pieces

Ingredients

  • 250 g paneer, fresh, crumbled
  • 80 g Good Farm jaggery, powdered
  • ¼ tsp cardamom powder
  • 1 tbsp pistachios, chopped

Method

  1. Knead the paneer with the heel of your palm for 5 minutes until smooth.
  2. Cook with jaggery on the lowest heat for 5–6 minutes, just until it comes together — overcooking makes it grainy.
  3. Cool slightly, add cardamom, shape into discs and top with pistachios.
Sweets across IndiaBengal · Poush SankrantiPatishapta175 kcalper piece40 minMakes 10 pieces

Ingredients

  • 1½ cups fresh coconut, grated
  • 120 g Good Farm jaggery
  • ¼ tsp cardamom powder
  • ½ cup maida
  • ¼ cup rice flour
  • 2 tbsp rava (semolina)
  • 1 cup milk
  • 2 tbsp ghee

Method

  1. Cook coconut and jaggery until sticky; add cardamom and cool.
  2. Whisk maida, rice flour, rava and milk into a thin batter; rest 20 minutes.
  3. Spread a ladle into a thin crepe on a greased pan, lay filling in a line, roll up and cook one more minute.
Sweets across IndiaGoa · KonkanPatoleo160 kcalper piece45 minMakes 10 pieces

Ingredients

  • 10 turmeric leaves
  • 1 cup rice flour
  • 1 cup water, hot
  • 1½ cups fresh coconut, grated
  • 150 g Good Farm jaggery
  • ¼ tsp cardamom powder
  • Salt, a pinch

Method

  1. Cook coconut and jaggery until thick; add cardamom and cool.
  2. Mix rice flour, salt and hot water into a soft paste and spread a thin layer on each turmeric leaf.
  3. Spread filling over one half, fold the leaf and steam for 15 minutes.
Sweets across IndiaUttar PradeshRasiyawरसियाव265 kcalper serving40 minServes 4

Ingredients

  • ½ cup rice
  • 3 cups water
  • 150 g Good Farm jaggery
  • 1 tbsp ghee
  • ½ tsp cardamom powder
  • 1 tbsp cashews

Method

  1. Cook rice in the water until very soft and the water turns creamy.
  2. Add jaggery and simmer 8–10 minutes until thick.
  3. Finish with ghee, cardamom and cashews. Good warm or chilled.

Tip No milk at all — the jaggery is the whole flavour.

Sweets across IndiaDry Fruit Chikkiड्राय फ्रूट चिक्की100 kcalper piece25 minMakes 16 pieces

Ingredients

  • ½ cup almonds, chopped
  • ½ cup cashews, chopped
  • 2 tbsp pistachios
  • 2 tbsp pumpkin seeds
  • 150 g Good Farm jaggery
  • 1 tsp ghee

Method

  1. Warm the nuts and seeds in a dry pan for 3 minutes.
  2. Melt jaggery with ghee on low heat until a drop in cold water turns brittle.
  3. Stir in the nuts, roll thin on a greased plate and cut while warm.
Sweets across IndiaSemiya Payasam300 kcalper serving25 minServes 4

Ingredients

  • ½ cup vermicelli (sevai)
  • 1 tbsp ghee
  • 3 cups milk
  • 100 g Good Farm jaggery
  • ½ tsp cardamom powder
  • 1 tbsp cashews
  • 1 tbsp raisins

Method

  1. Roast vermicelli in ghee until golden; add cashews and raisins.
  2. Add milk and simmer until the vermicelli is soft, 8–10 minutes.
  3. Switch off, wait 5 minutes, then stir in jaggery and cardamom.
Sweets across IndiaFasting (upvas)Sabudana Kheerसाबुदाणा खीर275 kcalper serving40 minServes 4

Ingredients

  • ⅓ cup sabudana, soaked 2 hours
  • 3 cups milk
  • 100 g Good Farm jaggery
  • ½ tsp cardamom powder
  • 1 tbsp almonds

Method

  1. Simmer soaked sabudana in milk until the pearls turn clear, 15–20 minutes.
  2. Switch off and let it cool for 5 minutes.
  3. Stir in jaggery, cardamom and almonds.
Sweets across IndiaRava Coconut Ladooरवा नारळ लाडू125 kcalper ladoo25 minMakes 15 ladoos

Ingredients

  • 1 cup rava (semolina)
  • 3 tbsp ghee
  • ½ cup dry coconut (khobra)
  • 150 g Good Farm jaggery
  • ¼ cup water
  • ½ tsp cardamom powder
  • 1 tbsp cashews

Method

  1. Roast rava in ghee until light gold; add coconut and roast one more minute.
  2. Melt jaggery in the water to a one-string syrup.
  3. Mix the syrup into the rava with cardamom and cashews; shape ladoos once cool enough to handle.
DrinksBasicLiquid Jaggery Syrupगुळाचा पाक50 kcalper tbsp10 minMakes 24 tbsp

Ingredients

  • 300 g Good Farm jaggery
  • ¾ cup water
  • 1 tsp lemon juice

Method

  1. Warm jaggery and water, stirring, until dissolved; simmer 3 minutes.
  2. Add lemon juice to stop it crystallising, strain through a fine sieve and cool.
  3. Keep in a glass bottle in the fridge for up to a month.

Tip Use it anywhere you'd use sugar syrup — tea, coffee, lemonade, cold desserts.

DrinksGud wali Chaiगुळाचा चहा130 kcalper cup8 minMakes 2 cups

Ingredients

  • 1 cup water
  • 1 inch ginger, crushed
  • 2 green cardamoms, crushed
  • 2 tsp tea leaves
  • 1 cup milk
  • 25 g Good Farm jaggery, grated, or Easy Chunks

Method

  1. Boil water with ginger and cardamom for 2 minutes; add tea and simmer 1 minute.
  2. Add milk, bring to a boil and simmer 2 minutes.
  3. Switch off the heat, then stir in the jaggery until it dissolves. Strain.

Tip Jaggery added while the milk boils can make it split. Off the heat, every time.

DrinksKonkan · SummerKokum Sarbatकोकम सरबत125 kcalper glass20 minMakes 8 glasses

Ingredients

  • 20 kokum
  • 1½ cups water, warm
  • 250 g Good Farm jaggery
  • 1 tsp roasted cumin powder
  • Black salt, a pinch per glass

Method

  1. Soak kokum in the warm water for an hour; squeeze well and strain.
  2. Warm the kokum water with jaggery just until it dissolves, then cool. This is your concentrate.
  3. For each glass, stir 3 tbsp into chilled water with a pinch of cumin and black salt.
DrinksSummerKairiche Panhaकैरीचे पन्हे120 kcalper glass30 minMakes 8 glasses

Ingredients

  • 2 raw mangoes
  • 200 g Good Farm jaggery, grated
  • ½ tsp cardamom powder
  • Saffron, a pinch
  • Black salt, a pinch per glass

Method

  1. Pressure-cook the whole raw mangoes for 3 whistles (or boil 15 minutes) until soft.
  2. Peel, squeeze out the pulp and blend with jaggery while still warm.
  3. Add cardamom and saffron. Stir 2–3 tbsp into a glass of chilled water with a pinch of black salt.

Tip The concentrate keeps a week in the fridge.

DrinksRama NavamiPanakam100 kcalper glass10 minMakes 4 glasses

Ingredients

  • 100 g Good Farm jaggery
  • 4 cups water
  • ½ tsp dry ginger powder (sunth)
  • ¼ tsp black pepper powder
  • ¼ tsp cardamom powder
  • 1 tbsp lemon juice

Method

  1. Dissolve jaggery in the water.
  2. Stir in dry ginger, pepper, cardamom and lemon juice.
  3. Strain and serve at room temperature or chilled.
DrinksJaggery Lemonadeगूळ-लिंबू सरबत80 kcalper glass5 minMakes 2 glasses

Ingredients

  • 40 g Good Farm jaggery
  • 2 cups water
  • 3 tbsp lemon juice
  • 1 tbsp mint leaves, crushed
  • Black salt, a pinch

Method

  1. Dissolve jaggery in half a cup of warm water; cool.
  2. Add the rest of the water, lemon juice, mint and black salt.
  3. Serve over ice.
DrinksFilter Coffee with Jaggery170 kcalper cup10 minMakes 2 cups

Ingredients

  • 3 tbsp filter coffee powder
  • ½ cup water, hot
  • 1½ cups milk
  • 25 g Good Farm jaggery

Method

  1. Brew a strong decoction with coffee powder and hot water.
  2. Heat the milk until frothy, take it off the heat and dissolve the jaggery in it.
  3. Add decoction to taste and pour between two tumblers to froth.
DrinksHaldi Doodhहळदीचे दूध210 kcalper glass8 minMakes 1 glass

Ingredients

  • 1 cup milk
  • ¼ tsp turmeric
  • ¼ tsp dry ginger powder (sunth)
  • Black pepper powder, a pinch
  • 12 g Good Farm jaggery

Method

  1. Warm the milk with turmeric, dry ginger and pepper for 3 minutes.
  2. Take it off the heat and stir in the jaggery. Drink warm.
DrinksWinterGur-Adrak Kadhaगुड़ अदरक काढ़ा55 kcalper cup12 minMakes 2 cups

Ingredients

  • 2½ cups water
  • 1 inch ginger, crushed
  • 6 tulsi leaves
  • ¼ tsp black pepper powder
  • 1 inch cinnamon
  • 2 cloves
  • 25 g Good Farm jaggery
  • 1 tsp lemon juice

Method

  1. Boil water with ginger, tulsi, pepper, cinnamon and cloves until reduced to 2 cups, 8–10 minutes.
  2. Stir in jaggery, strain and add lemon juice. Sip warm.
DrinksBihar · SummerSweet Sattu Sharbatसत्तू शरबत115 kcalper glass5 minMakes 2 glasses

Ingredients

  • 4 tbsp sattu
  • 30 g Good Farm jaggery
  • 2 cups water, chilled
  • Cardamom powder, a pinch
  • Black salt, a pinch

Method

  1. Dissolve jaggery in a little warm water.
  2. Whisk sattu into the chilled water until there are no lumps.
  3. Stir in the jaggery water, cardamom and black salt. Serve cold.
DrinksRagi Maltनाचणी सत्त्व170 kcalper glass10 minMakes 2 glasses

Ingredients

  • 3 tbsp ragi (nachni) flour
  • 1 cup water
  • 1 cup milk
  • 25 g Good Farm jaggery
  • Cardamom powder, a pinch

Method

  1. Whisk ragi flour into the cold water until smooth.
  2. Cook on medium heat, stirring, until it thickens and turns glossy, about 5 minutes.
  3. Add milk and bring to a simmer; take off the heat and stir in jaggery and cardamom.
DrinksBadam Milkबदाम दूध260 kcalper glass20 minMakes 2 glasses

Ingredients

  • 15 almonds, soaked and peeled
  • 2 cups milk
  • Saffron, a pinch
  • ¼ tsp cardamom powder
  • 25 g Good Farm jaggery

Method

  1. Grind the almonds with a little milk to a fine paste.
  2. Simmer the rest of the milk with saffron, add the paste and cook 5 minutes.
  3. Off the heat, stir in jaggery and cardamom. Serve warm or chilled.
DrinksJaggery Lemon Iced Tea50 kcalper glass15 minMakes 4 glasses

Ingredients

  • 3 cups water
  • 2 tsp tea leaves
  • 50 g Good Farm jaggery
  • 3 tbsp lemon juice
  • 1 tbsp mint leaves

Method

  1. Boil the water, switch off, add tea and steep 3 minutes; strain.
  2. Stir in jaggery while warm and let it cool completely.
  3. Add lemon juice and mint and pour over ice.
DrinksSummerMango Lassiआंबा लस्सी230 kcalper glass5 minMakes 2 glasses

Ingredients

  • 1 cup ripe mango pulp
  • 1 cup curd
  • ½ cup milk, cold
  • 20 g Good Farm jaggery, powdered
  • Cardamom powder, a pinch

Method

  1. Blend everything with a few ice cubes until frothy.
  2. Taste and add a little more jaggery if the mangoes are sour.
DrinksSweet Lassiगोड लस्सी170 kcalper glass5 minMakes 2 glasses

Ingredients

  • 1½ cups curd
  • ½ cup water
  • 30 g Good Farm jaggery
  • ¼ tsp cardamom powder

Method

  1. Dissolve jaggery in 2 tbsp warm water; cool.
  2. Blend with curd, water and cardamom until frothy.
DrinksBanana Oats Smoothie285 kcalper glass5 minMakes 2 glasses

Ingredients

  • 2 ripe bananas
  • 1½ cups milk, cold
  • 2 tbsp rolled oats
  • 6 almonds
  • 15 g Good Farm jaggery
  • Cinnamon, a pinch

Method

  1. Blend everything until smooth.
  2. Add ice if you like it colder.
DrinksCold Coffee with Jaggery225 kcalper glass5 minMakes 2 glasses

Ingredients

  • 2 tsp instant coffee
  • 30 g Good Farm jaggery
  • 2 tbsp water, hot
  • 2 cups milk, chilled

Method

  1. Dissolve coffee and jaggery in the hot water; cool.
  2. Blend with chilled milk and ice until frothy.
Breakfast & snacksPunjabGur ki Rotiगुड़ की रोटी240 kcalper roti20 minMakes 4 rotis

Ingredients

  • 1 cup whole-wheat atta
  • 80 g Good Farm jaggery, dissolved in 1/3 cup warm water
  • ½ tsp fennel seeds (saunf)
  • 2 tbsp ghee

Method

  1. Knead atta and fennel with the jaggery water into a soft dough.
  2. Roll into thick rotis and cook on a tawa over medium-low heat, with ghee on both sides.
  3. Serve warm with white butter or curd.
Breakfast & snacksJaggery Oats Porridge410 kcalper serving10 minServes 2

Ingredients

  • 1 cup rolled oats
  • 2 cups milk
  • 25 g Good Farm jaggery
  • ¼ tsp cinnamon
  • 1 tbsp almonds, sliced

Method

  1. Cook oats in milk for 4–5 minutes until creamy.
  2. Take off the heat, stir in jaggery and cinnamon, and top with almonds.
Breakfast & snacksMeetha Daliaगोड दलिया335 kcalper serving20 minServes 2

Ingredients

  • ½ cup broken wheat (dalia)
  • 1 tsp ghee
  • 1½ cups water
  • 1 cup milk
  • 40 g Good Farm jaggery
  • ¼ tsp cardamom powder
  • 1 tbsp raisins

Method

  1. Roast dalia in ghee, then pressure-cook with the water for 3 whistles.
  2. Add milk, simmer 5 minutes and switch off.
  3. Stir in jaggery, cardamom and raisins.
Breakfast & snacksKarnatakaSweet Wheat Dosa155 kcalper dosa20 minMakes 8 dosas

Ingredients

  • 1 cup whole-wheat atta
  • ¼ cup rice flour
  • 100 g Good Farm jaggery, dissolved in 1 cup water
  • ¼ cup fresh coconut, grated
  • ¼ tsp cardamom powder
  • 2 tbsp ghee
  • Salt, a pinch

Method

  1. Whisk flours, jaggery water, coconut, cardamom and salt into a pourable batter.
  2. Pour a ladle onto a hot greased tawa and spread gently.
  3. Cook on medium heat with a little ghee until golden; flip once.
Breakfast & snacksAtta Banana Pancakes125 kcalper pancake20 minMakes 8 pancakes

Ingredients

  • 1 cup whole-wheat atta
  • 2 ripe bananas, mashed
  • 50 g Good Farm jaggery, dissolved in 1/4 cup warm water
  • ¾ cup milk
  • 1 tsp baking powder
  • ¼ tsp cinnamon
  • 1 tbsp ghee

Method

  1. Mix banana, cooled jaggery water and milk.
  2. Stir in flour, baking powder and cinnamon for a thick batter.
  3. Cook small pancakes on a greased tawa over medium-low heat, about 2 minutes a side.
Breakfast & snacksGur Chanaगुड़ चना110 kcalper serving15 minServes 8

Ingredients

  • 1 cup roasted chana
  • 80 g Good Farm jaggery
  • 1 tsp ghee
  • 1 tbsp water

Method

  1. Melt jaggery with ghee and water on low heat until it froths.
  2. Add the roasted chana and stir quickly until every piece is coated.
  3. Spread on a greased plate and separate while warm. Store airtight.
Breakfast & snacksGur Makhanaगुड़ मखाना105 kcalper serving15 minServes 6

Ingredients

  • 3 cups makhana
  • 1 tsp ghee
  • 60 g Good Farm jaggery
  • 1 tsp sesame seeds (til)
  • Cardamom powder, a pinch

Method

  1. Roast makhana in ghee on low heat until crisp, 5–6 minutes.
  2. Melt jaggery on low heat until frothy; add makhana, sesame and cardamom and toss to coat.
  3. Spread out to cool — they turn crunchy as they set.
Breakfast & snacksKurmura Ladooकुरमुऱ्याचे लाडू60 kcalper ladoo15 minMakes 12 ladoos

Ingredients

  • 4 cups kurmura (puffed rice)
  • 120 g Good Farm jaggery
  • 1 tsp ghee

Method

  1. Dry-roast the puffed rice for 2–3 minutes to crisp it.
  2. Melt jaggery with ghee until a drop in water forms a firm ball.
  3. Mix in the puffed rice quickly and shape ladoos with wet palms.
Breakfast & snacksNo cookingDate & Nut Energy Bites90 kcalper piece15 minMakes 15 pieces

Ingredients

  • 1 cup seedless dates, chopped
  • ½ cup almonds
  • ¼ cup walnuts
  • 2 tbsp sesame seeds (til), roasted
  • 40 g Good Farm jaggery, powdered
  • 2 tbsp dry coconut (khobra), to roll

Method

  1. Pulse the nuts to a coarse powder.
  2. Add dates and jaggery and pulse until the mix clumps.
  3. Mix in sesame, roll into balls and coat in coconut.
Breakfast & snacksOats & Jaggery Granola Bars165 kcalper bar35 minMakes 12 bars

Ingredients

  • 1½ cups rolled oats
  • ½ cup roasted peanuts
  • 2 tbsp flax seeds
  • 2 tbsp sesame seeds (til)
  • ¼ cup raisins
  • 120 g Good Farm jaggery
  • 2 tbsp ghee
  • 2 tbsp water

Method

  1. Roast oats, peanuts, flax and sesame in a dry pan until crisp.
  2. Melt jaggery with ghee and water until it froths and thickens.
  3. Stir everything together, press firmly into a greased tray and cut into bars once cool.
Breakfast & snacksGur Popcornगुड़ पॉपकॉर्न140 kcalper serving10 minServes 4

Ingredients

  • 4 tbsp popcorn kernels
  • 1 tbsp oil
  • 60 g Good Farm jaggery
  • 1 tsp ghee
  • Baking soda, a pinch

Method

  1. Pop the kernels in oil in a covered pan.
  2. Melt jaggery with ghee until it froths and darkens slightly; add the soda (it foams up).
  3. Toss in the popcorn quickly to coat and spread out to cool.
Breakfast & snacksSesame & Flax Chikkiतीळ-जवस चिक्की75 kcalper piece20 minMakes 16 pieces

Ingredients

  • ½ cup sesame seeds (til)
  • ¼ cup flax seeds
  • 2 tbsp pumpkin seeds
  • 120 g Good Farm jaggery
  • 1 tsp ghee

Method

  1. Roast the seeds separately in a dry pan until they crackle.
  2. Melt jaggery with ghee until a drop in cold water turns brittle.
  3. Stir in the seeds, roll thin on a greased plate and cut while warm.
Breakfast & snacksNachni Ladooनाचणीचे लाडू95 kcalper ladoo30 minMakes 15 ladoos

Ingredients

  • 1 cup ragi (nachni) flour
  • 4 tbsp ghee
  • 120 g Good Farm jaggery, grated
  • 2 tbsp roasted peanuts, crushed
  • ¼ tsp cardamom powder

Method

  1. Roast ragi flour in ghee on low heat for 10–12 minutes until it smells nutty.
  2. Cool until warm; mix in jaggery, peanuts and cardamom.
  3. Shape into ladoos, adding a spoon of warm ghee if the mix is dry.
Breakfast & snacksWinterBajra Ladooबाजरीचे लाडू100 kcalper ladoo30 minMakes 15 ladoos

Ingredients

  • 1 cup bajra flour
  • 4 tbsp ghee
  • 2 tbsp sesame seeds (til)
  • 120 g Good Farm jaggery, grated
  • ½ tsp dry ginger powder (sunth)

Method

  1. Roast bajra flour in ghee on low heat until it darkens and smells toasty, about 10 minutes.
  2. Toast the sesame for a minute in the same pan.
  3. Cool until warm, mix in jaggery and dry ginger, and shape ladoos.
Breakfast & snacksFasting (upvas)Sweet Potato Chaatरताळ्याची चाट85 kcalper serving30 minServes 4

Ingredients

  • 2 sweet potatoes
  • 1 tsp tamarind (seedless)
  • 15 g Good Farm jaggery
  • 1 tbsp lemon juice
  • ½ tsp chaat masala
  • Black salt, a pinch
  • Coriander, to garnish

Method

  1. Boil or roast the sweet potatoes until tender; peel and cube.
  2. Stir tamarind and jaggery into a spoon of hot water to make a quick sweet-sour sauce.
  3. Toss the potatoes with the sauce, lemon juice, chaat masala, black salt and coriander.
Everyday cookingGujaratGujarati Dalगुजराती दाल145 kcalper serving30 minServes 4

Ingredients

  • ½ cup toor dal
  • ¼ tsp turmeric
  • 1 tomato, chopped
  • 1 green chilli
  • 1 inch ginger
  • 20 g Good Farm jaggery
  • 2 kokum
  • 1 tbsp ghee
  • ½ tsp mustard seeds
  • 1 sprig curry leaves
  • Salt, to taste

Method

  1. Pressure-cook toor dal with turmeric; whisk smooth with 2 cups water.
  2. Add tomato, chilli, ginger, jaggery, kokum and salt; simmer 10 minutes.
  3. Temper mustard and curry leaves in ghee and pour over.
Everyday cookingGujaratGujarati Kadhiगुजराती कढ़ी75 kcalper serving20 minServes 4

Ingredients

  • 1 cup curd
  • 2 tbsp besan
  • 2 cups water
  • 15 g Good Farm jaggery
  • 1 green chilli
  • 1 inch ginger
  • 1 tsp ghee
  • ½ tsp cumin seeds
  • 2 cloves
  • 1 sprig curry leaves
  • Salt, to taste

Method

  1. Whisk curd, besan and water until smooth; add jaggery, chilli, ginger and salt.
  2. Bring to a boil, stirring constantly, then simmer 8 minutes.
  3. Temper cumin, cloves and curry leaves in ghee and pour over.
Everyday cookingSouth IndiaSambarसांबार160 kcalper serving40 minServes 4

Ingredients

  • ½ cup toor dal
  • 1 cup mixed vegetables, chopped
  • 1 tbsp tamarind (seedless)
  • 2 tbsp sambar powder
  • 10 g Good Farm jaggery
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • 1 sprig curry leaves
  • Salt, to taste

Method

  1. Pressure-cook the dal until soft and mash.
  2. Boil vegetables in tamarind water with sambar powder, jaggery and salt until tender.
  3. Add the dal, simmer 5 minutes and pour over a tempering of mustard and curry leaves.
Everyday cookingSouth IndiaTomato Rasamटोमॅटो रस्सम60 kcalper serving20 minServes 4

Ingredients

  • 2 tomatoes
  • 1 tbsp tamarind (seedless)
  • 1 tsp rasam powder
  • 2 tbsp toor dal, cooked
  • 8 g Good Farm jaggery
  • 1 tsp ghee
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 sprig curry leaves
  • Salt, to taste

Method

  1. Boil crushed tomatoes and tamarind in 3 cups water with rasam powder, jaggery and salt for 8 minutes.
  2. Add the cooked dal and bring to a froth — don't let it boil hard.
  3. Temper mustard, cumin and curry leaves in ghee and pour over.
Everyday cookingKarnatakaPuliyogare335 kcalper serving30 minServes 4

Ingredients

  • 3 cups cooked rice, cooled
  • 2 tbsp tamarind (seedless)
  • 1 tbsp sambar powder
  • 25 g Good Farm jaggery
  • 3 tbsp oil
  • 2 tbsp roasted peanuts
  • 1 tbsp chana dal
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
  • Salt, to taste

Method

  1. Heat oil; fry peanuts, chana dal, mustard and curry leaves.
  2. Add tamarind pulp, masala, jaggery and salt and simmer into a thick paste.
  3. Toss in the cooled rice until evenly coated.
Everyday cookingKhatta Meetha Kadduखट्टा मीठा कद्दू95 kcalper serving25 minServes 4

Ingredients

  • 4 cups red pumpkin, cubed
  • 1 tbsp oil
  • ½ tsp methi seeds
  • ½ tsp fennel seeds (saunf)
  • ¼ tsp turmeric
  • 1 tsp red chilli powder
  • 30 g Good Farm jaggery
  • 1 tsp amchur
  • Salt, to taste

Method

  1. Heat oil and crackle the methi and fennel seeds.
  2. Add pumpkin, turmeric, chilli and salt; cover and cook on low until soft, 12–15 minutes, mashing a little.
  3. Stir in jaggery and amchur and cook 2 more minutes.
Everyday cookingKarela Sabziकारल्याची भाजी145 kcalper serving30 minServes 4

Ingredients

  • 4 karela, thinly sliced
  • 1 onion, sliced
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • ¼ tsp turmeric
  • 1 tsp red chilli powder
  • 1 tsp goda masala
  • 25 g Good Farm jaggery
  • 2 tbsp roasted peanuts, crushed
  • Salt, to taste

Method

  1. Salt the sliced karela for 20 minutes, then squeeze out the juice.
  2. Splutter mustard in oil, soften the onion, add karela and cook on medium until tender and crisp at the edges.
  3. Add the spices, jaggery and peanuts and toss for 2 minutes.
Everyday cookingMaharashtraMatki Usalमटकीची उसळ110 kcalper serving30 minServes 4

Ingredients

  • 2 cups sprouts, matki
  • 1 onion
  • 1 tomato
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • 1 tsp goda masala
  • 1 tsp red chilli powder
  • 2 kokum
  • 10 g Good Farm jaggery
  • 2 tbsp dry coconut (khobra)
  • Salt, to taste

Method

  1. Splutter mustard in oil and fry onion and tomato until soft.
  2. Add sprouts, spices, kokum, jaggery, coconut, salt and a cup of water.
  3. Cook covered until the sprouts are tender, 12–15 minutes.
Everyday cookingGujaratDal Dhokliदाल ढोकली280 kcalper serving45 minServes 4

Ingredients

  • ½ cup toor dal, cooked
  • 20 g Good Farm jaggery
  • 1 tbsp lemon juice
  • 2 tbsp roasted peanuts
  • 1 cup whole-wheat atta
  • 1 tbsp besan
  • 1 tsp oil
  • ½ tsp red chilli powder
  • 1 tbsp ghee
  • ½ tsp mustard seeds
  • Salt, to taste

Method

  1. Thin the dal with 3 cups water; add jaggery, lemon, peanuts and salt and bring to a boil.
  2. Knead flour, besan, chilli, oil and salt with water into a stiff dough; roll thin and cut into diamonds.
  3. Drop them into the boiling dal and cook 12–15 minutes; finish with mustard tempered in ghee.
Everyday cookingGujaratBatata nu Shaakबटाटा नु शाक140 kcalper serving20 minServes 4

Ingredients

  • 3 potatoes, boiled and cubed
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • ¼ tsp turmeric
  • 1 tsp red chilli powder
  • 1 tomato, chopped
  • 15 g Good Farm jaggery
  • 1 tbsp lemon juice
  • Salt, to taste

Method

  1. Temper mustard and cumin in oil; add tomato and spices.
  2. Add potatoes, a cup of water, jaggery, lemon and salt.
  3. Simmer 8 minutes until the gravy thickens a little.
Everyday cookingKarnatakaPineapple Gojju105 kcalper serving25 minServes 4

Ingredients

  • 1½ cups pineapple, chopped
  • 1 tbsp tamarind (seedless)
  • 30 g Good Farm jaggery
  • 1 tsp sambar powder
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • 1 dry red chilli
  • 1 sprig curry leaves
  • Salt, to taste

Method

  1. Cook pineapple in a cup of water until soft.
  2. Add tamarind, jaggery, sambar powder and salt and simmer until thick.
  3. Temper mustard, red chilli and curry leaves in oil and pour over. Serve with rice.
Chutneys & picklesChinch-Gul Chutneyचिंच-गुळाची चटणी35 kcalper tbsp25 minMakes 20 tbsp

Ingredients

  • 4 tbsp tamarind (seedless), seedless
  • 1 cup water, hot
  • 150 g Good Farm jaggery
  • 1 tsp roasted cumin powder
  • 1 tsp red chilli powder
  • ½ tsp dry ginger powder (sunth)
  • Black salt, to taste

Method

  1. Soak tamarind in the hot water for 20 minutes; mash and strain.
  2. Simmer the pulp with jaggery until thick and glossy, 8–10 minutes.
  3. Add cumin, chilli, dry ginger and black salt. For bhel, chaat and samosas.
Chutneys & picklesKhajur-Imli Chutneyखजूर-इमली चटनी30 kcalper tbsp30 minMakes 24 tbsp

Ingredients

  • 12 seedless dates
  • 3 tbsp tamarind (seedless)
  • 1½ cups water
  • 100 g Good Farm jaggery
  • 1 tsp roasted cumin powder
  • 1 tsp red chilli powder
  • Black salt, to taste

Method

  1. Cook dates and tamarind in the water until very soft; blend and strain.
  2. Simmer with jaggery until thick.
  3. Stir in cumin, chilli and black salt; cool and refrigerate.
Chutneys & picklesMaharashtra · SummerMethambaमेथांबा50 kcalper tbsp20 minMakes 16 tbsp

Ingredients

  • 2 raw mangoes, cut small
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp methi seeds
  • ¼ tsp turmeric
  • 1 tsp red chilli powder
  • 120 g Good Farm jaggery
  • Salt, to taste

Method

  1. Heat oil and fry mustard and methi seeds until the methi turns reddish; add turmeric.
  2. Add mango pieces and 1/4 cup water; cook covered until just soft.
  3. Add chilli, jaggery and salt and simmer until thick and glossy. Keeps a week in the fridge.
Chutneys & picklesMaharashtra · SummerGulambaगुळांबा50 kcalper tbsp40 minMakes 24 tbsp

Ingredients

  • 2 raw mangoes, peeled and grated
  • 250 g Good Farm jaggery
  • ½ tsp cardamom powder
  • 2 cloves
  • Salt, a pinch

Method

  1. Cook the grated mango with a splash of water for 5 minutes until soft.
  2. Add jaggery and cook on low heat, stirring, until thick and glossy, 15–20 minutes.
  3. Add cardamom, cloves and salt; cool and store in a clean glass jar.
Chutneys & picklesGujaratGol Keriगोळ केरी50 kcalper tbsp40 min + 3 daysMakes 30 tbsp

Ingredients

  • 2 raw mangoes, cut small
  • 250 g Good Farm jaggery, grated
  • 1 tbsp methi seeds, split (methi kuria)
  • 1 tbsp mustard seeds, split (rai kuria)
  • 2 tsp red chilli powder
  • ½ tsp turmeric
  • 2 tbsp oil
  • Salt, 1 tsp

Method

  1. Toss mango with salt and turmeric; rest 2 hours, then pat dry.
  2. Mix with jaggery and keep covered, stirring daily, until the jaggery melts (2–3 days) — or cook gently for 10 minutes.
  3. Warm oil with methi and rai kuria, cool, and stir in with chilli powder. Store in a dry glass jar.
Chutneys & picklesMaharashtraSweet Lemon Pickleलिंबाचे गोड लोणचे45 kcalper tbsp30 min + 10 daysMakes 30 tbsp

Ingredients

  • 8 lemons, each cut in 8
  • ½ tsp turmeric
  • 300 g Good Farm jaggery
  • 2 tsp red chilli powder
  • ½ tsp methi seeds, roasted and powdered
  • ½ tsp roasted cumin powder
  • Salt, 2 tbsp

Method

  1. Mix lemon pieces with salt and turmeric; keep in a glass jar for 7–10 days, shaking daily, until the peel softens.
  2. Cook the lemons with jaggery on low heat until the syrup thickens, about 10 minutes.
  3. Stir in chilli, methi and cumin powders. Keeps for a year.
Chutneys & picklesWinterAmla Moravlaआवळ्याचा मोरावळा65 kcalper piece40 minMakes 20 pieces

Ingredients

  • 10 amla
  • 300 g Good Farm jaggery
  • ½ cup water
  • ½ tsp cardamom powder

Method

  1. Steam the amla for 10 minutes until they soften; prick all over with a fork.
  2. Dissolve jaggery in the water, add amla and cook on low heat until the syrup thickens, about 20 minutes.
  3. Add cardamom; cool and store in a glass jar. Serving is one amla with a little syrup.
Chutneys & picklesKerala · OnamPuli Inji30 kcalper tbsp30 minMakes 20 tbsp

Ingredients

  • ½ cup ginger, finely chopped
  • 2 green chillies, chopped
  • 3 tbsp tamarind (seedless), in 1 cup water
  • 80 g Good Farm jaggery
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • ¼ tsp methi seeds
  • 1 sprig curry leaves
  • ½ tsp red chilli powder
  • Salt, to taste

Method

  1. Fry ginger and chillies in oil until golden; add mustard, fenugreek and curry leaves.
  2. Add the tamarind water, jaggery, chilli powder and salt.
  3. Simmer until thick and jammy, 10–12 minutes.
Chutneys & picklesTamil New YearMango Pachadi60 kcalper serving20 minServes 6

Ingredients

  • 1 raw mango, chopped
  • ½ cup water
  • 60 g Good Farm jaggery
  • 1 tsp oil
  • ½ tsp mustard seeds
  • 1 dry red chilli
  • 1 sprig curry leaves
  • Salt, a pinch

Method

  1. Cook the mango in water until soft.
  2. Add jaggery and salt and simmer until thick.
  3. Temper mustard, red chilli and curry leaves in oil and pour over.
Chutneys & picklesUgadi · Gudi PadwaUgadi Pachadi40 kcalper serving10 minServes 6

Ingredients

  • 1 tbsp tamarind (seedless)
  • 1 cup water
  • 50 g Good Farm jaggery
  • ¼ cup raw mango, finely chopped
  • 1 tbsp neem flowers
  • 1 green chilli, finely chopped
  • Salt, a pinch

Method

  1. Soak tamarind in the water, squeeze and strain.
  2. Stir in jaggery until dissolved, then add mango, neem flowers, chilli and salt.

Tip Six tastes in one spoon — sweet, sour, bitter, salty, spicy and tangy.

Chutneys & picklesTomato-Gul Chutneyटोमॅटो-गूळ चटणी20 kcalper tbsp25 minMakes 16 tbsp

Ingredients

  • 4 tomatoes, chopped
  • 1 tsp oil
  • ½ tsp mustard seeds
  • ½ tsp red chilli powder
  • 50 g Good Farm jaggery
  • 1 tbsp raisins
  • Salt, to taste

Method

  1. Splutter mustard in oil, add tomatoes and cook down until pulpy.
  2. Add jaggery, chilli, raisins and salt and simmer until thick and glossy.
Bakes & dessertsAtta Banana Bread230 kcalper slice60 minMakes 10 slices

Ingredients

  • 3 ripe bananas, very ripe
  • 150 g Good Farm jaggery, powdered
  • 5 tbsp oil
  • ½ cup curd
  • 1½ cups whole-wheat atta
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ cup walnuts, chopped

Method

  1. Mash bananas with jaggery, oil and curd until the jaggery dissolves.
  2. Fold in flour, baking powder, soda and cinnamon; add walnuts.
  3. Bake in a lined loaf tin at 180 °C for 40–45 minutes, until a skewer comes out clean.
Bakes & dessertsCarrot & Jaggery Tea Cake235 kcalper slice55 minMakes 10 slices

Ingredients

  • 1½ cups carrot, grated
  • 150 g Good Farm jaggery, powdered
  • ½ cup oil
  • ½ cup curd
  • 1½ cups whole-wheat atta
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 2 tbsp raisins

Method

  1. Whisk jaggery, oil and curd until the jaggery dissolves; stir in carrots.
  2. Fold in flour, baking powder, soda, cinnamon and raisins.
  3. Bake in a greased tin at 180 °C for 35–40 minutes.
Bakes & dessertsAtta Jaggery Cookies85 kcalper cookie30 minMakes 20 cookies

Ingredients

  • ½ cup ghee, soft
  • 100 g Good Farm jaggery, powdered
  • 1 cup whole-wheat atta
  • ¼ tsp baking soda
  • ½ tsp cardamom powder
  • 2 tbsp milk

Method

  1. Beat ghee and jaggery until creamy.
  2. Mix in flour, soda and cardamom with a splash of milk to form a soft dough.
  3. Shape small discs and bake at 170 °C for 15–18 minutes; they crisp as they cool.
Bakes & dessertsAtta Cocoa Jaggery Cake195 kcalper slice50 minMakes 10 slices

Ingredients

  • 150 g Good Farm jaggery
  • ¾ cup milk, warm
  • ½ cup curd
  • 5 tbsp oil
  • 1¼ cups whole-wheat atta
  • ¼ cup unsweetened cocoa
  • 1 tsp baking powder
  • ½ tsp baking soda

Method

  1. Dissolve jaggery in the warm milk; whisk in curd and oil.
  2. Sift in flour, cocoa, baking powder and soda and fold until just combined.
  3. Bake at 180 °C for 30–35 minutes.

Tip Use unsweetened cocoa — the jaggery is all the sweetness this cake needs.

Bakes & dessertsJaggery Caramel Sauce75 kcalper tbsp15 minMakes 16 tbsp

Ingredients

  • 200 g Good Farm jaggery
  • ¼ cup water
  • ½ cup fresh cream, warm
  • 1 tbsp butter
  • Salt, a pinch

Method

  1. Melt jaggery in the water and simmer until it bubbles thickly, 4–5 minutes.
  2. Take off the heat and whisk in the warm cream, then butter and salt.
  3. Cool — it thickens as it sits. Pour over ice cream, pancakes or toast.
Bakes & dessertsGur Kulfiगुड़ कुल्फी180 kcalper kulfi45 min + 8 hoursMakes 6 kulfi

Ingredients

  • 4 cups milk
  • 1 tbsp cornflour
  • 80 g Good Farm jaggery, powdered
  • ¼ tsp cardamom powder
  • 2 tbsp pistachios, chopped
  • Saffron, a pinch

Method

  1. Simmer milk, stirring, until reduced by half (30–40 minutes); add cornflour mixed in a little cold milk and cook 2 minutes.
  2. Cool completely, then stir in jaggery, cardamom, saffron and pistachios.
  3. Pour into moulds and freeze for 8 hours.
Bakes & dessertsJaggery Mug Cake370 kcalper serving5 minServes 1

Ingredients

  • 4 tbsp whole-wheat atta
  • 25 g Good Farm jaggery, powdered
  • 3 tbsp milk
  • 1 tbsp oil
  • ¼ tsp baking powder
  • Cinnamon, a pinch
  • 1 tsp walnuts, chopped

Method

  1. Whisk everything in a microwave-safe mug until smooth.
  2. Microwave on high for 70–90 seconds, until risen and set.
Bakes & dessertsRagi Jaggery Muffins145 kcalper muffin35 minMakes 10 muffins

Ingredients

  • 120 g Good Farm jaggery, powdered
  • ½ cup curd
  • 4 tbsp oil
  • ¼ cup milk
  • ½ cup ragi (nachni) flour
  • ½ cup whole-wheat atta
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp cardamom powder

Method

  1. Whisk jaggery, curd, oil and milk until the jaggery dissolves.
  2. Fold in both flours, baking powder, soda and cardamom.
  3. Fill a muffin tray and bake at 180 °C for 20–22 minutes.
Bakes & dessertsApple & Jaggery Crumble330 kcalper serving40 minServes 4

Ingredients

  • 3 apples, sliced
  • 50 g Good Farm jaggery, for the apples
  • ½ tsp cinnamon
  • 1 tbsp lemon juice
  • ½ cup whole-wheat atta
  • ½ cup rolled oats
  • 3 tbsp butter
  • 40 g Good Farm jaggery, for the crumble

Method

  1. Toss apples with jaggery, cinnamon and lemon juice in a baking dish.
  2. Rub flour, oats, butter and the rest of the jaggery into a crumbly mix and scatter over.
  3. Bake at 180 °C for 25–30 minutes until golden and bubbling.
Bakes & dessertsOats & Jaggery Cookies100 kcalper cookie30 minMakes 16 cookies

Ingredients

  • 6 tbsp butter, soft
  • 100 g Good Farm jaggery, powdered
  • 1 cup rolled oats
  • ½ cup whole-wheat atta
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • 2 tbsp raisins
  • 2 tbsp milk

Method

  1. Beat butter and jaggery until creamy.
  2. Mix in oats, flour, soda, cinnamon, raisins and milk to a soft dough.
  3. Drop spoonfuls on a lined tray, flatten and bake at 180 °C for 12–14 minutes.

Calories are estimates per serving, worked out from standard values for each ingredient and our label's 383 kcal per 100 g for jaggery. For fried recipes only the oil the food absorbs is counted. Looking for more? Rani's Rasoi has hundreds of Indian recipes, free and offline.

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Good Farm Foods

145/3/1 Hallaxmi Nagar, Vadarage Road,
Gadhinglaj – 416502, Dist. Kolhapur,
Maharashtra, India

FSSAI Lic. No. 11523023000187

Shree FDT Lab · Test report · Lot 12 · 16.02.2026
Shree FDT Lab test report for Good Farm cane jaggery, Lot 12: all nine parameters within FSSAI limits; the sample complies with Food Safety and Standards Regulation 2.8.4.2