Originally Posted by Lynan
Lulu, jaggery ( I dont know about the goor part!!) is palm sugar which I use all the time in Thai dishes.
My Thai Beef Salad uses it with mint, coriander leaves, chilli, fish sauce, lime juice etc. It goes in many Thai curries and sauces.
Just google palm sugar and use the jaggery as suggested for that.
Melt a little of your jaggery in some hot water. Allow to cool, add a little to a glass full of ice, plus the juice of a fresh lime/lemon, adjust for sweetness by adding more or less jaggery syrup. Here it's called " Papelón con Limón
" and is one of the most refreshing drinks I know. Ours, by the way, is raw cane sugar - same thing, different background!
If you can find some green pawpaw fruit, I'll give you another yummy recipe.
You can also melt some in hot water, add a hefty dose of rum and orange juice, and use it to roast a leg of pork.
Soak pineapple skins in water for a day, adding a hefty lump of jaggery. Then boil for 30 minutes. Allow to cool, strain the juice. "Guarapo de Piña"
- a jolly good pineapple drink too.
Grate a little ( about 1 tbsp) and mix with 2 tbsps freshly grated coconut, 2 tbsps tamarind ( or lemon) juice, 1 tsp fresh ground chili pepper, 50 gms finely chopped fried onion, a tsp of sesame seeds, a pinch of cumin, salt and pepper. Use this mixture to stuff baby aubergines. Fit the aubergines tightly into a pot and drizzle water over them, then close the lid on tight and cook gently for 20 - 25 minutes. Check at about 5 minute intervals to ensure the water has not evaporated.