Vellam(Jaggery) paagu

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Vellam(Jaggery) paagu Vellam(Jaggery) paagu

Topic started by Sanju (@ cpe-65-29-44-72.mn.rr.com) on Sun Sep 26 15:44:41 EDT 2004.
All times in EST +10:30 for IST.

Hi Everybody,
I knew that, for Sugar paagu, we have to add sugar and water in the ratio of 2:1 . I just wanted to know how to prepare jaggery paagu. Is the ratio same as that for sugar paagu? And also, before preparing the paagu, how to separate the dust particles for the jaggery?

Thanks.

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Responses:

From: Cindy (@ rasbtnlchn118.187.145.203.touchtelindia.net) on: Mon Sep 27 22:03:20 EDT 2004

Sanju, the paagu ratios are different depending upon the recipies u are gonna use them for..for jaggery, add water just to melt it..for fine dust add a tablespoon of warm milk and remove the precipitate...this would contain all the fine impurities..and do strain the paagu as some may have impurities that wont precipitate with milk due to its size...
then for some recipe, u would need dark paagu and some of the vellam are pale yellow in color which wont give the desired appearance to ur dish..in such cases, just melt some sugar on a hot tawa to caramel (dont over heat it)and add half a cup of water..when boiled add ur jaggery..addmore water if need be..
From: kavithamani@rediffmail.com (@ cedars-host194.dsl.visi.com) on: Thu Sep 30 13:41:33 EDT 2004

Hi Cindy,
Thank u so much. I will try it for a sweet and let u know the result.

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