When the chill of winter sets in, our bodies naturally crave something warm and comforting. Enter jaggery – the golden wonder that not only satisfies your sweet tooth but also warms you from the inside out. Packed with iron, antioxidants, and minerals, jaggery is an age-old favourite in Indian households for beating the winter blues. So, if you’re wondering how to include jaggery in your diet in winter, we have the solution for you. Here are six easy and delicious recipes to include jaggery in your diet.

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1. Til ke laddoo recipe

Ingredients:
⅓ cup white sesame seeds
¼ cup peanuts
¼ cup desiccated coconut
½ cup powdered jaggery or grated jaggery
3 tablespoon water
¼ teaspoon cardamom powder
Water or oil (a bit for greasing the palms)

Method:
In a pan, dry roast sesame seeds on low heat for 2-3 minutes and set them aside. In the same pan, dry roast peanuts until crunchy. Allow them to cool and crush them coarsely. Next, dry roast desiccated coconut until it turns golden and set it aside. Combine the roasted sesame seeds, crushed peanuts, roasted coconut, and cardamom powder in a bowl. In the same pan, heat grated or powdered jaggery with a little water on low heat, stirring continuously until the jaggery dissolves. Let the mixture simmer for a few minutes. To check if it’s ready, drop a small amount into cold water. If it forms a sticky, flexible ball, take it off the heat. Mix the roasted ingredients into the jaggery syrup thoroughly. While the mixture is still warm, grease your palms with oil or water and quickly shape it into laddoos. Once cooled, store them in an airtight jar at room temperature.

2. Peanut chikki recipe

Ingredients:
1 cup peanuts (without husks)
½ cup jaggery powder or chopped jaggery
2 tablespoons water
1-2 teaspoons oil or ghee for greasing

Method:
Heat a thick-bottomed pan and roast peanuts on low to medium-low heat, stirring often, until crunchy. Meanwhile, grease the back of a metal tray, steel plate, or marble board with oil or ghee. Keep the roasted peanuts aside. In the same pan, add jaggery powder and water, and heat on low flame, stirring continuously until the jaggery dissolves and reaches a hard ball stage. To check, drop a bit of the syrup into cold water — it should be firm, brittle, and snap easily. Once the syrup is ready, quickly mix in the roasted peanuts and stir well. Immediately pour the mixture onto the greased plate, place parchment or butter paper on top, and use a rolling pin to flatten it evenly. Remove the paper and cut the chikki into squares while it’s still warm. Let it cool completely, then break into pieces and serve.

3. Murmura laddoo recipe

Ingredients:
3 cups puffed rice (murmura)
½ cup jaggery powder or grated jaggery
¼ cup roasted gram (bhuna hua chana)
¼ teaspoon cardamom powder
4 tablespoons water

Method:
Dry roast murmura on medium heat for 1-2 minutes until crisp and set aside. In the same pan, melt ½ cup grated or powdered jaggery with 4 tablespoons of water, stirring until fully dissolved. Turn off the heat and strain the jaggery syrup to remove impurities. Return the clean syrup to the pan, heat on low flame, and stir continuously. Add cardamom powder and test the syrup’s consistency by dropping a little into water — it should form a soft to firm ball without dissolving. Once ready, mix the puffed rice and roasted gram into the syrup thoroughly. While the mixture is still warm, wet your palms slightly and shape it into laddoos by pressing gently into spherical shapes. Work quickly before the mixture hardens.

4. Suji ka halwa recipe

Ingredients:
2 ½ tbsp ghee
1 cup semolina (suji), soaked
50 grams gud (soaked in 1 cup water)
½ tsp cardamom powder
A pinch of saffron
50 grams pistachio, sliced
50 grams almonds, sliced

Method:
Soak semolina in water for 20 minutes. Heat ghee in a heavy-bottomed pan, add the semolina, and roast till it turns brown. Add the jaggery water and cardamom powder, saffron, green pistachio, and almonds, and continue stirring till the halwa reaches the desired consistency. Serve hot.

5. Strawberry jam recipe

Ingredients:
5 cups chopped strawberries, preferably organic
500 grams jaggery or add as required depending upon the sweetness of the strawberries
2 tablespoons lemon juice (optional)

Method:
Rinse the strawberries a few times. Drain all the water and let them dry naturally or wipe them dry with a clean kitchen towel. Remove the green stems and leaves from the strawberries. Chop them and set aside.

In a saucepan, add the chopped strawberries, jaggery, and lemon juice. Mix well and keep the pan on the stovetop on low to medium-low heat. The strawberries will leave their juices and begin to cook. Stir at intervals and often till the strawberries soften and are cooked. Reduce the heat to low and continue to simmer till the jam mixture starts reducing. Keep stirring often when the jam mixture is reduced. When the mixture starts to leave the sides of the pan, it means the jam has reached its setting point. Cover the pan with a clean kitchen towel and let the jam cool at room temperature. Then transfer the jam to a medium-sized sterilised glass jar or bottle. Keep the jam bottle in the fridge. Enjoy the strawberry jam as you like.

6. Jaggery tea recipe

Ingredients:
1 cup milk
1 cup water
2 tsp tea powder
2 cardamom
1 stick (small) cinnamon
Jaggery – to taste

Method:
Take all ingredients except milk in a saucepan and bring it to a boil. Simmer for 1-2 minutes and then add milk. Bring to a boil and simmer for another 1-2 minutes. Strain and serve.

Apart from its delicious taste, jaggery helps improve digestion, boosts immunity, and keeps your body warm – making it a winter superfood. Plus, it’s a natural alternative to processed sugar, so include jaggery in your diet guilt-free!

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