Curdling of
milk happens due to the acidic nature of the jaggery. Curdling can be avoided
by adding jaggery powder after stopping the stove or make jaggery syrup by
boiling jaggery with water and mix with hot milk.
Five health benefits of consuming
Jaggery in place of white ash sugar:
1. Prevents constipation: Jaggery
activates the digestive enzymes in the body, stimulates bowel movements and
thus helps prevent and relieve constipation.
2. Detoxifies the
liver: Jaggery helps cleanse the liver by flushing out harmful toxins
from the body. So if you want to effectively detoxify your body, bite into a piece of
jaggery.
3. Treats flu-like
symptoms: Fight symptoms of a cold and cough with the help of gur/Naatu
sarkarai. All you need to do is mix it with warm water and drink up, or
even add it in your tea instead of sugar to reap the benefits.
4. Blood
purifier: One of the most well-known benefits of jaggery is its
ability to purify the blood. When consumed on a regular basis and in limited
quantities, it cleanses the blood, leaving your body healthy.
5. Boosts immunity: Jaggery is loaded with antioxidants and minerals
such as zinc and selenium, which in turn help prevent free-radical damage and also boost resistance
against infections. Jaggery also helps increase the total count of hemoglobin in
the blood.
We Sri Amman Products are manufacturers and packers of this product. Feel free to purchase from us as we provide Organic Jaggery powder, Herbal Jaggery powder cheaper than the market price. Contact call or Whats app +919626227212.
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ReplyDeleteHi!
ReplyDeleteVery Informative Blog You Have Created, Keep Up the Good Work Madam.
what if milk is curdled while preparing samiya paysam with jaggiri what are the side effects caused by if we eat it
ReplyDeletePlease add jaggery gradually after the milk is warm
Deleteafter adding the milk in payasam it is curled
ReplyDeleteThere are two reasons for this:
Delete1. Pouring milk after chillness gone and came to normal temperature which was taken out from fridge. Because milk which we buy from shop was already refrigerated, once normal temperature reached fermentation starts in milk, that results in curdling.
2. Some acidic natured ingredients used in payasam can cause milk to curdle.
Avoid all the above while preparing payasam
hope to receive answer
ReplyDelete