Kithul Jaggery - 300g 100% All Natural

Sri Lanka's beloved natural sweetener, Kithul jaggery, is made from the sap harvested from the Fishtail Palm or the Jaggery Palm that grow in abundance all over the island.

Kithul Jaggery is made of treacle harvested off the variety of Palm by the name of Caryota urens. This is a species of flowering plant in the palm family from the Indian Subcontinent and Southeast Asia where they grow in fields and rainforest clearings

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Glycemic Index of Caryota urens (Kithul) Treacle and Jaggery; Traditional Natural Sweeteners of Sri Lanka

• January 2018

• Conference: 24th ISCB International Conference
• At: Manipal University Jaipur, India

Authors:

Thiruni N Adikari

• UNSW Sydney

Pathmasiri Ranasinghe

• Industrial Technology Institute

Namal Wijesinghe

• General Sir John Kotelawala Defence University

Sirimal Premakumara

• University of Colombo

Caryota urens (Kithul), is one of the native sugar palms in Sri Lanka. Traditionally, young inflorescence of C. urens is tapped for its sweet phloem sap, which is used to produce sweeteners (treacle & jaggery) and fermented beverage (toddy). It is shown to possess several medicinal properties such as antioxidant, anti-diabetic [1,2]. The objective of this study was to determine the glycemic index of two commonly used traditional sweeteners in Sri Lanka; kithul treacle and jaggery. A randomized clinical trial was carried out according to WHO/FAO guidelines [3]. After overnight fasting, eleven healthy volunteers consumed treacle, jaggery and glucose (as the reference) containing 50 g of available carbohydrates on different days with a minimum gap of 7 days. The reference was repeated two times on each subject in between test foods with a minimum gap of seven days. Blood glucose levels were assessed at time points of 0 (before consumption), 15, 30, 45, 60, 90 and 120 minutes after. Incremental area under two-hour blood glucose response for each person was used to calculate GI. The mean age of the participants was 26.8 ± 4.96 years (range: 20–36 years), mean body mass index (BMI) of 24.94 ± 5.2 kg/m2 (range: 17.6 – 33.3), and mean HbA1c% was 5.27 (range: 4.9–6). GI values were found to be 27.84 for treacle and 31.34 for jaggery. Our results indicate low GI values and, therefore kithul treacle and jaggery can be recommended for diets of diabetic patients as a superior substitute for white sugar.

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Kithul Jaggery,Caryota Jaggery, Hakuru ,panela,gul,gur,bellaṁ,Vellam,mulla,guṛa,Gōḷa,miṣṭa,

This Item can be melt during shipping

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Due to the current COVID-19 pandemic, we are temporarily suspending product returns.

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Watalappan Recipe

Ingredients
300 ml Coconut milk -Pure Ceylon Items
200 grams Jaggery , (Pure Ceylon Items(PCI) -Kithul Jaggery), adjust to taste
5 Whole Eggs
1 tablespoon Cardamom Powder (Elaichi)-Pure Ceylon Items(PCI)
1 tablespoon Cinnamon Powder (Dalchini)-Pure Ceylon Items(PCI)
8 Pistachios , finely chopped
6 Cashew nuts , finely chopped
10 Sultana Raisins

How to make Watalappan Recipe - Steamed Egg Pudding With Jaggery
1.To begin making Watalappan Recipe, grate the jaggery and keep aside. Use only PCI- Kithul Jaggery as palm jaggery or sugar doesn’t give you the authentic flavour.

2.Crack the eggs and add them in a big bowl. Beat the eggs until frothy.

3.In a blender, add the beaten frothed up eggs, PCI-coconut milk, grated PCI-Kithul jaggery, PCI-cardamom powder and PCI-cinnamon powder. Blend until it becomes fluffy without any lumps.

4.Strain the mixture using a cloth or strainer and pour into a steaming bowl. Finely chop the pistachio, cashew, raisins or kishmish and sprinkle half of it on the mixture.

5.Cover it with a foil and steam for 30 minutes in a steamer or pressure cooker on a medium heat.

6.Turn off the heat once it is cooked well. Remove the Watalappan from the steamer, sprinkle the remaining chopped nuts over the Watalappan and serve it chilled.

7.Serve Watalappan Recipe as a festive dessert.