Store jaggery in this traditional way in summer, it will neither become sticky nor become mouldy…

Jaggery is used extensively in winter. But its consumption reduces in summer. Still, in many homes people use jaggery to make sweets or for tea. Jaggery keeps well in cold but in summer it gradually becomes sticky or gets mouldy. But even today, a traditional magical method of keeping jaggery fresh for years is very famous in the villages. In this, jaggery is dried thoroughly and kept in a clean, dry earthen vessel. This traditional method of keeping jaggery safe and fresh for a long time is actually very effective and scientific, let us know how it can be done and how you too can keep jaggery safe for a long time in this way.

Why does jaggery go bad?

There is more humidity in the environment in summer. Jaggery is naturally hygroscopic, that is, it absorbs moisture from the air. For this reason it starts melting or becoming sticky. It may contain fungus. Taste and quality deteriorate.

Traditional storage method (desi way)

This method is completely natural and very effective. For this, the jaggery is first slightly dried in the sun so that the excess moisture present in it is removed. Jaggery is kept in a dry and clean earthen vessel. The specialty of an earthen pot is that it keeps the moisture balanced. It is covered with clean dry cloth or dry leaves, so that light circulation of air is maintained but moisture does not enter inside. Now it is kept in a place where there is no direct sunlight, wind blows and there is less humidity. Some people add dry ginger in it because it absorbs moisture and has anti-fungal properties.

Advantages of this method

1. Jaggery neither melts nor becomes sticky.
2. Does not get moldy.
3. Taste, color and aroma remain intact.
4. Its medicinal properties (digestive, immunity boost) also persist for a long time.