Shakkar ghee
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Powdered unrefined cane sugar (shakkar) mixed with warm ghee, eaten after meals with roti, the simplest sweet of the Punjabi table.
Region: PunjabOccasion: After meals; winterTime: 5 minServes: 2Vegetarian
Ingredients
- 4 tbsp shakkar (powdered jaggery)
- 2 tbsp ghee
- Hot rotis to serve
Method
- Warm the ghee until just melted.
- Put the shakkar in a small bowl and pour the warm ghee over it.
- Mix so the shakkar is coated but still grainy.
- Eat with pieces of hot roti or makki di roti at the end of a meal.
History
Shakkar is made in Punjab's sugarcane areas by boiling down cane juice and drying it into a coarse powder, without refining.
Significance
Shakkar ghee is offered as a sweet finish to meals and to guests in Punjabi farm homes, especially in winter.