Organic Sugar Dealers in Jogeshwari, Mumbai

• Material: Sugarcane
• Shelf Life: 3moths
• Feature: Non Added Color, Non Harmful, Sweet Taste
• Packaging Type: Plastic Packet
• Certication: Fssai
• Packaging Size: 50kg, 5kg

We are offering sugar. We manufacture and export a wide and exclusive variety of sugar. Our very high quality range consists of indian sugar, cane sugar, white sugar etc. Our sugar is of the purest quality and is available with us only. Our sugar is made to go through very strict quality checks in order to ensure the best quality. We also supply our sugar at very genuine prices so that everyone can avail it easily. Because of our quality and prices we are at present one of the most renowned cane sugar exporters and white sugar suppliers in india.

The Sugar is the essence of sweetness in the world and the company ensures that the sweetness is spread to the entire world. The company has carved a niche for itself as an Exporter and Supplier of Sugar in Mumbai (India). The company consistently caters to the worldwide demand for Sugar with the best quality being delivered on time.

We are one of the renowned Exporters and Suppliers of White Sugar. The White Sugar, offered by us, is of superior quality. We procure White Sugar from trusted manufacturers of the market after proper quality check. The White Sugar is high in demand by food industries, owing to unadulterated quality. We offer White Sugar in high-grade packing as per customers̢۪ requirements within stipulated time. Highlights PureBest qualityAir-tight packingEconomical rates

Taj Agro International group is involved in export of all kind of Sugar. For the year , the group is the one of the largest exporter of Sugar from India. Exported Qualities include: » M -30 Variety » S -30 Variety » S -31 Variety » L - Grade

UsesJaggery is used as an ingredient in both sweet and savory dishes across Pakistan, India and Sri Lanka. For example, a pinch of jaggery is sometimes added to sambar, rasam, and other staples in India.Jaggery is also added to lentil soups (dal) to add sweetness to balance the spicy, salty, and sour components, particularly in Gujarati cuisine called, add in cooking.The Indian state of Maharashtra is the largest producer and consumer of jaggery. In Maharashtra, most vegetables curries and dals contain jaggery. Jaggery is specially used during Makar Sankranti for making sweetmeat called tilgul. Similarly, in Gujarat on Makara Sankranti, this preperation is made, and known as Tal na Ladu or Tal Sankli'. In rural Maharashtra, water and a piece of jaggery is given when someone arrives home from working under a hot sun. Kakvi, a byproduct from production of jaggery, is also used in rural Maharashtra as a sweetener. It contains many minerals not found in ordinary sugar and is considered beneficial to health by the traditional Ayurvedic medical system.In addition, in the Indian state of Rajasthan, jaggery has a religious significance. Many of the festivals are incomplete without jaggery as it is offered to the deity during worship. Also, it is regularly consumed as a sweetener and is a part of many sweet delicacies such as gur ka chawal (lit. "jaggery rice"), a traditional Rajasthani dish.In Gujarat famous laddus are made from wheat flour and jaggery, and also another recipe Puranpoli, which has its roots in Maharasthra, is also made using jaggery as sweetener. Also, jaggery is consider handy sweet, which is shared on any good occassion. On Engagement ceremonies jaggery is made into small particles and mixed with coriander seeds and distributed, hence in many Gujarati communities Engagement is commonly known as Gol-Dhana literally meaning Jaggery & Coriander seeds.In Myanmar, jaggery is harvested from toddy palm syrup. In central Myanmar and around Bagan (Pagan), toddy syrup is collected solely for the purpose of making jaggery. The translucent white syrup is boiled until it becomes golden brown, and then made into bite-sized pieces. It is considered a sweet and is eaten by children and adults alike, usually in the afternoon along with a pot of green tea. It has been referred to locally as Burmese chocolate. Toddy palm jaggery is also sometimes mixed with coconut shreddings, jujube puree or sesame, depending on the area. This type of jaggery is also used in Burmese cooking, usually to add color and enrich the food.In Pakistani and Bengali cuisine, it is very common in making sweet dishes. Special sweet dishes are made by mixing jaggery with milk and coconut. Popular sweet dishes like la??u/na?u or pa?ishapta pi?ha are made by mixing jaggery with coconut shreddings. Jaggery is also molded into novelty shapes as a type of candy.Other uses include jaggery toffees and jaggery cake made  with pumpkin preserve, cashew nuts, pea nuts and spices.Jaggery may also be used in the creation of alcoholic beverages.Jaggery is also considered auspicious in many parts of India, and is eaten raw before commencement of good work or any important new venture, or after good news are shared by family and friends.[citation needed] The Muzaffarnagar District in Uttar Pradesh has the largest jaggery market in the world, followed by Anakapalli of the Visakhapatnam District in Andhra Pradesh. Kolhapur a district place in western Maharashtra is also famous for its variety which is yellow in color and is most sought after in Maharashtra and Gujarat alike.Preparation of jaggeryBesides its uses as a food, jaggery may also be used to season the inside of tandoor ovens.

This is in replacement of sugar as sugar directly enters into the blood vessels which causes diabities where as this product passes through stomach and is safe. the chances of diabities are reduced to 75%

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