Pind se
Desi shakkar
The same cane juice as our gur, stirred as it cools into soft golden granules. Spoons straight into tea and halwa.
Where it comes from
Shakkar starts exactly like gur. When the boiled juice is thick enough, it is stirred and rubbed by hand while it cools, so it breaks into granules instead of setting into a block. It is unrefined: the molasses stays in, which gives it its caramel taste.
Tested for listed parameters
Each batch is sampled and sent to an accredited food lab for the parameters below. The results, the limits and the lab's own PDF go on that batch's page. We publish a batch only after its report is attached.
| Parameter | Unit | Result |
|---|---|---|
| Moisture | % | On batch page |
| Sucrose | % | On batch page |
| Sulphur dioxide (from bleaching agents) | mg/kg | On batch page |
| Added synthetic colour | detected / not detected | On batch page |
The current batch's report appears here and on its Batch Passport once uploaded.
Ingredients
Sugarcane juice. Nothing added.
Shelf life and storage
- Airtight jar, away from the stove.
- If it clumps in humid weather, break it up with a dry spoon. Clumping is normal for unrefined shakkar.
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