Himalya Punjabi Desi Gur

"Himalya Punjabi Desi Gur" likely refers to a traditional variety of jaggery (gur) from the Himalayan region, specifically Punjab. Here are the typical ingredients and details for Himalya Punjabi Desi Gur:

Ingredients

1. Sugarcane Juice: The primary ingredient, which is boiled and concentrated to form jaggery.
2. Clarifying Agents: Natural clarifying agents like lime or baking soda may be used during the production process to remove impurities.

Nutritional Information (Approximate per 100g)

• Calories: Around 350-370 kcal
• Protein: 2-3 grams
• Fat: 0-1 gram
  • Saturated Fat: 0 grams
• Carbohydrates: 80-85 grams
  • Dietary Fiber: 0-2 grams
  • Sugars: 70-80 grams
• Sodium: 30-50 mg
• Vitamins and Minerals:
  • Iron: 2-3 mg (important for blood health)
  • Calcium: 20-30 mg (supports bone health)
  • Magnesium: 10-20 mg (essential for muscle and nerve function)
  • Potassium: 300-400 mg (important for heart health)
  • Phosphorus: 20-30 mg (needed for energy production and bone health)

Health Benefits

• Natural Sweetener: A healthier alternative to refined sugar with a lower glycemic index.
• Rich in Minerals: Contains essential minerals like iron, calcium, and potassium.
• Boosts Energy: Provides a quick source of energy due to its high carbohydrate content.
• Detoxification: Known to aid in liver detoxification.
• Digestive Aid: Helps in improving digestion and preventing constipation.

Uses

• Sweetening Agent: Used in sweets, desserts, and beverages.
• Flavor Enhancer: Adds depth of flavor to curries, sauces, and chutneys.
• Traditional Dishes: Commonly used in making traditional Indian sweets like laddoos, halwa, and chikki.

Storage Instructions

• Cool, Dry Place: Store jaggery in a cool, dry place away from direct sunlight.
• Airtight Container: Keep in an airtight container to prevent moisture absorption and hardening.
• Shelf Life: Typically lasts for several months if stored properly.

Production Method

1. Extraction: Sugarcane juice is extracted by crushing the canes.
2. Boiling: The juice is boiled in large pans to evaporate water, concentrating the sugar content.
3. Clarification: Natural clarifying agents may be added to remove impurities.
4. Cooling and Solidifying: The thickened syrup is poured into molds or spread out to cool and solidify.
5. Cutting and Packaging: Once solidified, the jaggery is cut into pieces and packaged.

Would you like any additional details or information on Himalya Punjabi Desi Gur?