Hand-cut cubes, set the way our grandmothers did
Before jaggery was ever a powder it was a block: poured hot into wooden moulds at the end of a long day at the pan, left to cool overnight, then cut by hand the next morning. That is still exactly how we make it.
Each cube is roughly a level tablespoon of sweetness — dense, slightly fudgy at the centre and firm enough to grate. It is the form of jaggery that Indian kitchens have reached for over generations: dropped whole into simmering dal, grated over til laddoos, or simply broken off and eaten after a meal.
Cut from the same sulphur-free, open-pan batches as our powder, from the same farms, in the same week it was pressed.
Jaggery Blocks is in final packaging trials. Ordering opens shortly.
Tell me when it launchesCut into even cubes of roughly one tablespoon each — no weighing, no guesswork.
Reduced over a wood-fired pan, never vacuum-boiled, which is where the caramel notes come from.
Clarified with okra sap the old way instead of the chemical whiteners the trade uses.
Every pouch carries a batch code that maps back to the week and the pan it came from.
| Net Weight | 1 kg |
|---|---|
| Form | Hand-cut solid cubes |
| Cube Size | Approx. 25 g each |
| Ingredients | 100% sugarcane jaggery |
| Origin | Bijnor belt, Uttar Pradesh |
| Processing | Open-pan, wood-fired, sulphur-free |
| Shelf Life | 18 months from packing |
| Storage | Cool, dry place away from humidity |
| Energy | 380 kcal |
|---|---|
| Carbohydrate | 94.2 g |
| of which Sugars | 91.8 g |
| Protein | 0.4 g |
| Total Fat | 0.1 g |
| Iron | 11.4 mg |
| Magnesium | 72.0 mg |
| Potassium | 1080 mg |
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