Why curdling happens when boiling milk and jaggery at the same time?

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.


  1. This comment has been removed by a blog administrator.

  2. Hi!
    Very Informative Blog You Have Created, Keep Up the Good Work Madam.

  3. what if milk is curdled while preparing samiya paysam with jaggiri what are the side effects caused by if we eat it

    1. Please add jaggery gradually after the milk is warm

  4. after adding the milk in payasam it is curled

    1. There are two reasons for this:
      1. 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