Ball jaggery (or gud, vellam) is a traditional, unrefined sweetener made from boiled sugarcane juice or palm sap, formed into hard, round balls, offering a rich, caramel-like sweetness and nutrients like iron and magnesium, serving as a healthier alternative to processed sugar in Indian sweets, beverages, and savory dishes, prized for its earthy taste and digestive benefits.

Appearance & Texture

• Color: Ranges from golden brown to dark brown, depending on processing.
• Form: Solid, dense spheres or balls.
• Texture: Firm but can soften slightly, often sticky.

Flavor & Aroma

• Deep, earthy sweetness with hints of caramel and molasses.
• A light, natural smell.

Composition & Benefits

• Natural: Made from concentrated sugarcane or palm sap, free from chemicals and artificial additives.
• Nutrient-Rich: Contains natural minerals (iron, magnesium, potassium) and antioxidants.
• Energy Boost: Provides sustained energy.
• Digestive Aid: Known to help with digestion and body detoxification.

Uses

• Sweetener: For tea, coffee, herbal drinks, and desserts like payasam (kheer) and laddoos.
• Cooking: Balances flavors in savory dishes like sambhar.
• Snack: Eaten on its own or with ghee and roti for a nutritious treat.

Types

• Sugarcane Jaggery: Most common, made from cane juice.
• Palm Jaggery: Made from date palm sap, also popular.