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Jaggery
Parishudha Jaggery: Pure, Chemical-Free Jaggery! We create it without any chemicals. Our chemical free jaggery is made from sugarcane juice, purified using ladyfinger extracts for a delightful natural taste. It's perfect for cooking.
Jaggery Cubes
Parishudha Jaggery cubes are a healthier and nutrient rich alternative to sugar as it is a pure, wholesome, traditional Jaggery extracted from the best quality natural sugarcane and are free from added preservatives or chemicals.
Jaggery Cubes(Bites)
Parishudha Jaggery Bites are a healthier and nutrient rich alternative to sugar as it is a pure, wholesome, traditional Jaggery extracted from the best quality natural sugarcane and are free from added preservatives or chemicals.
Jaggery Powder
Introducing our premium Jaggery Powder, made from the finest quality sugarcane juice, carefully crafted to bring you the authentic taste of traditional Indian jaggery. Our Jaggery Powder is unrefined and 100% natural, retaining all the essential nutrients and minerals that are often lost in the refining process.
Instant Jaggery Tea
Spice up your tea experience with Instant Jaggery tea. This delightful blend combines the warmth of traditional spices with the sweetness of jaggery, creating a harmonious fusion of flavors.
Liquid Jaggery (Kaakavi)
Liquid Jaggery is widely known as Indian Golden Syrup as well Indian substitute for Maple Syrup. The product obtained from the concentrating sugar cane juice after clarification. It is semi-liquid and is also known as sugarcane juice concentrate or Sugarcane syrup.
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WELCOME
TO
PARISHUDHA AGRO FOOD PRODUCTS

Jaggery

 Indulge in the rich and authentic taste of traditional Indian jaggery with our premium jaggery products. From our mouthwatering Flavored Jaggery to our convenient Jaggery Cubes and irresistible Flavored Jaggery Bites, our products are renowned for their pure and natural content.

​

           As one of the prime Indian jaggery suppliers, we take pride in delivering top-quality jaggery products that are made with the finest ingredients and traditional methods. We carefully source our sugarcane to ensure the highest quality, and our products are free from any added preservatives or chemicals.

WHY CHOOSE US

Parishudha

ETHICALLY-SOURCED

Parishudha

GOURMET QUALITY

Parishudha

UNTOUCHED-BY-HAND PURITY

Parishudha

FRESHNESS GUARANTEED

OUR RECIPES

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JAGGERY MYSORE PAK:
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JAGGERY HOT DRINKS:
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JAGGERY COOL DRINKS:
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JAGGERY DRYFRUITS LADOO
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JAGGERY PEANUT CHIKKI:
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JAGGERY KAJJAYA:

JAGGERY MYSORE PAK

Recipe

Mysore Pak, especially homemade Mysore Pak, is must for Diwali. Are you worried about the calories in this festive season or are you looking for some appetizing food?

• Cuisine:

South Indian Recipes

• Cuisine:

Dessert

• Diet:

Vegetarian

Ingredients

For The Sweet Coconut And Jaggery Stuffing

  • Besan / bengal gram flour – 1 cup
  • Ghee – 1.25 cup + 1/2 teaspoon (for greasing tray)
  • Parishudha Jaggery Powder – 3/4 to 1 cup (Adjust to your sweetness)
  • water – 1/2 cup

Method

  • Step - 1
  • Take one teaspoon of ghee and grease the tray. Keep it aside.
  • Step - 2
  • Heat one teaspoon of Ghee (from 1.25 cup) and roast flour till nice aroma released. Let it cool down.
  • Step - 3
  • Take 1/2 of remaining 1.25 cup of ghee and mix it with cooled down flour without any lumps. Keep it aside.
  • Step - 4
  • Heat Jaggery with 1/2 cup water.
  • Step - 5
  • Continue to boil till it becomes a string consistency.
  • Step - 6
  • Add besan flour mixture. From now onwards stir continuously.
  • Step - 7
  • Add ghee at a regular interval until it is fully absorbed. When it cannot be absorbed, it is ready to take it out.
  • Step - 8
  • Pour it to greased tray. While it is still warm, cut with a greased knife.
  • Step - 9
  • Once completely cool down remove it from the tray and store it in an airtight container.
  • Enjoy!

JAGGERY HOT DRINKS:

Recipe

Jaggery coconut drink is an energizing, quick, healthy and aromatic drink. This beverage has a taste of jaggery and refreshing flavor of coconut. It acts as a detox, as it helps cleanse the liver by flushing out nasty toxins from the body. It helps boost resistance against infections, hence building stronger immunity. So let’s get started!

• Cuisine:

Indian Recipes

• Cuisine:

Drink

• Diet:

Vegetarian

Ingredients

  • 1 cup coconut milk
  • 100 gm Parishudha jaggery powder
  • 1/2 teaspoon tea powder
  • 1 pinch Cardamom powder
  • 1 cup water

Method

  • Step - 1
  • Pour water into the saucepan and add Naturals jaggery powder.
  • Step - 2
  • Boil it.
  • Step - 3
  • Add tea powder and cardamom powder.
  • Step - 4
  • Continue boiling it in low flame.
  • Step - 5
  • Add coconut milk.
  • Step - 6
  • Serve hot.

Optional

  • Add dry ginger powder as required.

JAGGERY COOL DRINKS:

Recipe

Jaggery Cool Drink is one of the most refreshing workout drinks. It is a perfect thirst quencher for summer and healthy refreshing drink after workout and not to mention so easy to prepare. So let’s get started!

• Cuisine:

South Indian Recipes

• Cuisine:

Workout drink

• Diet:

Vegetarian

Ingredients

  • 1 number Lemon medium sized
  • 2 cups Water
  • Parishduha Jaggery powder as required
  • Pinch of Salt (lesser than quantity of jaggery powder)

Method

  • Step - 1
  • To begin making Jaggery Cool Drink, take lukewarm water, best if it is cold.
  • Step - 2
  • Squeeze lemon into the water. Stir well
  • Step - 3
  • Add jaggery powder into the mixture.
  • Step - 4
  • Stir till the jaggery dissolves. Please note to add less jaggery powder lest the taste will be different.
  • Step - 5
  • Add Salt.
  • Step - 6
  • Serve chilled.

Optional

  • Add pinch of cardamom powder.

JAGGERY DRYFRUITS LADOO:

Recipe

Dry Fruits Laddoo is very traditional and healthy Indian sweet delicacy. This ladoos provide warmth to the body and hence are eaten during winter season. They are also given to the nursing mothers as it helps to increase lactation . 

• Cuisine:

 Indian Recipes

• Cuisine:

Dessert

• Diet:

Vegetarian

Ingredients

  • Dry Palm dates / kharik / Chuaara powder – 250 gm
  • Dry coconut / Khopra – 250 gm
  • Almonds – 150 gm
  • Walnuts – 150 gm
  • Poppy seed / Khus khus powder – 150 gm
  • Edible Gum / gaund / Dink – 150 gm
  • Ghee – 250 gm
  • Parishudha Jaggery – 200 gm
  • Dry ginger / Saunth powder- 2 tsp
  • Cardamom- Nutmeg powder – 2 tsp
  • Milk- 1/4 cupIngredies

Method

  • Step - 1
  • Make coarse powder of dry coconut using a mixer grinder , Grate the Jaggery .
  • Step - 2
  • Take 3-4 tsp ghee in a non stick pan and fry edible Gum/ goand . Now grind it into powder using mixer.
  • Step - 3
  • Chop the Almonds and Walnuts roughly or grind them coarsely. Now using 2-3 tsp ghee roast them in a pan.
  • Step - 4
  • Similarly fry the Coconut powder and dry Palm Date powder in the same pan using generous amount of ghee .
  • Step - 5
  • Mix all the roasted dry fruits Powder ( Walnuts, Almonds and dry Palm dates) , Coconut and Poppy seed powder, powdered Gum, Cardamom- Nutmeg powder and dry Ginger in a vessel.
  • Step - 6
  • Now take the remaining ghee in the pan and add crushed jaggery to it. let the jaggery melt and then add milk to make a smooth paste.
  • Step - 7
  • Add the ingredients from step 5 into this melted Jaggery syrup slowly and blend it well.
  • Step - 8
  • Let the mixture cook for 1-2 minutes more on low flame and put off the gas. let the mixture cool down . It will turn a little thick on cooling. Now take small portion and roll out into ball shape laddoo using your palm .
  • Step - 9
  • Repeat the same for rest of the mixture. Roll out all the Laddoos and keep them on a plate and later store them in air tight container.

  • Enjoy them with a glass of warm milk for breakfast during winters .

JAGGERY PEANUT CHIKKI:

Recipe

It is one of the famous and traditional indian sweet recipes prepared with brown or sticky jaggery and roasted peanuts. generally, chikki is termed groudnut chikki 

• Cuisine:

South Indian Recipes

• Cuisine:

Dessert

• Diet:

Vegetarian

Ingredients

  • 2 cups peanut / groundnut
  • Ghee –1/2 teaspoon (for greasing tray)
  • Parishudha Jaggery Powder – 11/2 cup 
  • water – 2 tbsp

Method

  • Step - 1
  • firstly, in a thick bottomed pan dry roast 2 cups peanut on low flame
  • Step - 2
  • keep stirring continuously, so that peanuts gets roasted uniformly and do not burn.
  • Step - 3
  • keep stirring continuously, so that peanuts gets roasted uniformly and do not burn.
  • Step - 4
  • peel off the skin and keep aside.
  • Step - 5
  • in a large kadai, take 1½ cup of  parishudha jaggery.
  • Step - 6
  • add in 2 tbsp water and stir till the jaggery melts keeping flame on low.
  • Step - 7
  • stir well till the jaggery melts.
  • Step - 8
  • boil the jaggery syrup on low flame for 5 minutes.
  • Step - 9
  • boil till the syrup turns glossy and thickens.
  • Step - 10
  • check the consistency, by dropping syrup into a bowl of water, it should form hard ball and cut with a snap sound. else boil for another minute and check.
  • Step - 11
  • turn off the flame and add roasted peanuts.
  • Step - 12
  • stir well making sure jaggery syrup coats well.
  • Step - 13
  • immediately pour the mixture to a greased  tray. While it is still warm, cut with a greased knife.
  • immediately pour the mixture to a greased  tray. While it is still warm, cut with a greased knife.

  • Enjoy!

KAJJAYA:

Recipe

Kajjaya is a traditional deep fried south indian sweet recipe made with grounded rice and jaggery. it is a popular dessert recipe made generally during festival celebrations like diwali and navaratri or for any auspicious occasion. it is a tricky recipe, but can be easily mastered with few tips and suggestions.

• Cuisine:

South Indian Recipes

• Cuisine:

Dessert

• Diet:

Vegetarian

Ingredients

  • 1 cup rice, raw / sona masuri 
  • 1 tsp sesame seeds / til
  • 1 tsp poppy seeds / khuskhus
  • ¾ cup Parishudha jaggery
  • ¼ cup water
  • ¼ tsp cardamom powder
  • ½ tsp pepper, crushed
  • oil / ghee for deep frying

Method

  • Step - 1
  • Firstly, soak 1 cup rice and soak for 4 hours. you can alternatively soak overnight by changing water every 4 hours. Drain off the water and spread over dry cloth. Allow to dry for 30 minutes. make sure the rice is still moist; do not dry completely. Now transfer the rice to a mixi and blend to fine powder.
  • Step - 2
  • Now in a tawa dry roast 1 tsp sesame seeds and 1 tsp poppy seeds.
  • Step - 3
  • In a large kadai take ¾ cup Parishudha jaggery and ¼ cup water, boil the jaggery syrup on low flame for 5 minutes. check the consistency, by dropping syrup into a bowl of water, it should form a soft ball. else boil for another minute and check. 
  • Step - 4
  • Now turn off the flame add add prepared rice flour in batches. do not add entire rice flour at once as it may be difficult to mix. also add roasted poppy seeds and sesame seeds. furthermore add ¼ tsp cardamom powder and ½ tsp pepper. mix well, making sure everything is combined well, the mixture will starts to thicken and hold shape. 
  • Step - 5
  • Transfer the mixture to a bowl. grease the mixture with oil or ghee to prevent from drying out. cover and rest for 12 hours making sure the dough sets completely.
  • Step - 6
  • After 12 hours, combine to form a soft dough. if the dough is too hard, mash a banana and combine to form a soft dough. if the dough is watery then add a tbsp of rice flour to form a soft dough. 
  • Step - 7
  • grease the butter paper (or plastic sheet) with oil and pinch a small ball sized dough. 
  • Step - 8
  • pat and flatten to form a slightly thick disk. now deep fry in medium hot oil or ghee.
  • Step - 9
  • fry until both the sides turn golden and slightly crisp. do not fry too much. 

  • Finally Kajjaya is ready.