Palm sugar or palm jaggery is one of the healthy sugar substitutes that is available in the market today. Unlike sugar, it is unrefined and unbleached retaining all its nutrients. It has a smoky flavor and a rich aroma.
There are many kinds of palm sugar. It was originally made from the sugary sap of the Palmyra palm, the date palm or sugar date palm. Now it is also made from the sap of the sago and coconut palms and is sold with different names. In different countries or regions, it has different names malaysia- gula melaka, indonesia- gula merah, karupatti in tamil and thati bellam in telugu. Palm sugar is the term used to refer to both Palmyra palm sugar and coconut palm sugar. Though the term is used interchangeably, both are not the same. One is derived from the sap of the Palmyra palm and other from the sap of the coconut tree.
Coconut palm sugar is made from the sweet flower blossom nectar of the green coconut tree. The nectar is collected, boiled and given different shapes by pouring the mixture in the hallow bamboo molds or granulated.
It has gained a lot of popularity in the global health community as an alternate to the already existing sweeteners in the market, since it has high nutrition and low GI & is termed suitable for diabetics.
Indianhealthyrecipes.com
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