Assume the jaggery is of finest quality and is ground. Also, the sugar can be powdered or in crystal form.
I just want the same level of sweetness when I replace them with each other.
indian-cuisinesugar
Assume the jaggery is of finest quality and is ground. Also, the sugar can be powdered or in crystal form.
I just want the same level of sweetness when I replace them with each other.
Best Answer
According to Cook's Info:
That meshes with my limited experience too, so if the jaggery is ground in such a way that it will measure like the sugar you are replacing, and you are replacing 1TBS of sugar, then you would want to use somewhere in the neighborhood of 1TBS plus 1tsp of jaggery. If precision is needed (which of course doesn't really apply here, but bear with me) consider that the way jaggery and sugar measures volumetrically are unlikely to really be identical. It would be better to measure by weight, or if there is liquid in the recipe, by water displacement.