Unlock Jaggery's Full Potential with This Simple Hack!

When you add jaggery to milk after turning off the gas, it prevents the milk from spoiling and offers numerous other benefits. This technique always works because jaggery is a natural preservative and it contains various minerals that can help to maintain the freshness of milk. When milk is heated, it's proteins and fat content undergo several changes, and if jaggery is added while the milk is still hot, the milk may curdle or spoil very fast due to the acidic nature of jaggery.

However if you remove the milk from the stove and allow it cool down slightly before adding jaggery, you reduce the risk of curdling. This method allows the milk to retain its consistency, also makes it smooth and creamy without any problem. This cooling also prevents the milk from becoming overly hot, which can possibly damage the jaggery’s natural enzymes and reduce its health benefits.

Jaggery which is a natural sweetener, contains antioxidants, iron, and other minerals, which can prove beneficial for digestion and overall health. By using this particular method of adding jaggery after the milk is removed from the stove, you can enjoy the total nutritional value of both ingredients. Additionally, jaggery in milk can be a comforting and wholesome drink, especially in winter weather.

This technique not only preserves the milk but also improves its taste and nutritional value. It’s a very simple and effective way to enjoy the goodness of jaggery while simultaneously maintaining the integrity of the milk.

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