About
Jaggery (bellam) is made by boiling down fresh sugarcane juice until it sets. It brings warmth and colour to Telugu festival sweets such as ariselu, bellam paramannam and nuvvula undalu, as well as to chai, chikki and tamarind dishes.
How to use
- Grate or break into payasam, kheer, halwa and laddus
- Sweeten chai, ragi java or sattu drinks
- Balance tamarind in pulusu, sambar and chutneys
- Enjoy a small piece after meals, as many families do
Ingredients
Sugarcane jaggery.
Storage
Store in an airtight container in a cool, dry place. Jaggery absorbs moisture; keep tightly closed and use a dry spoon.
