Lotao Jaggery Kiss: Vielseitige Versüßung aus Indien

Lotao Jaggery Kiss: Versatile sweetening of India

An Ayurvedic all-rounder has been produced in India and Southeast Asia for centuries: jaggery sugar .
Following a tried and tested tradition, this natural sweetener is lovingly and sustainably handcrafted by small farmers . After being harvested from the field, the sugarcane is first ground to extract its golden juice . This is then mixed with water in a large container. The water-sugar mixture is boiled in a fire, crystallized and finally ground again, which gives the jaggery its fine, crystalline consistency .
In Ayurvedic teaching , nutrition is considered the basis of our well-being - we speak of three different life energies (doshas), one of which usually dominates in a person. Based on this individual type, Ayurvedic nutrition provides suggestions as to how we should eat in order to increase our well-being.
The foods themselves are also divided into three classes (gunas) : Sattva-Guna, Rajo-Guna and Tamo-Guna . As a sweet food , jaggery sugar belongs to the Sattva Guna category . With Lotao Jaggery Kiss , we can now enjoy the health-supporting power and unique taste of this cane sugar, which has long been valued in its homeland, in our kitchens.
Thanks to its mild, molasses taste and its round aroma, Lotao Jaggery Kiss is not only the perfect partner for morning coffee - it can also be used to wonderfully sweeten desserts, baked goods and even cocktails .

Indian Laddu:

One of the many ways in which jaggery is used in India is, for example, the traditional Ayurvedic confection Laddu . Laddu is also known as “Indian chocolate” and is considered the favorite food of the Indian deity Ganesha - many people know the picture in which he holds a bowl with the sweet balls in his hand . The name Laddu comes from Sanskrit and means “kind of pastry”.


(for approx. 30 pieces)

  • 2 small rosebuds, dried and without stem
  • 2 tangerine peels, dried, approx. 4 cm, lemon peel is also possible
  • 1 cardamom pod
  • 1 pinch of salt
  • 0.3 teaspoon vanilla powder
  • 1 pinch of cinnamon powder
  • 185 g ghee (simmered butter))
  • 175g flour
  • 200 g almonds, ground
  • 140 g Lotao Jaggery Kiss cane sugar


  1. Let the ghee melt and heat the chickpea flour until it smells nutty. Meanwhile, grind the spices together with 1 teaspoon of Lotao Jaggery Kiss and mix with the remaining cane sugar.
  2. Add the almonds to the ghee mixture and roast everything over a low heat, stirring. Then stir in the sugar, heat briefly and put everything on a silicone baking tray or a baking tray lined with baking paper.
  3. Smooth it out and spread it into a sheet approx. 1.5 - 2 cm thick. Allow to cool, cut into cubes or form into balls and store in a cool place. The laddus will easily last for a week out of the fridge and up to four weeks in the fridge. Good succeed!

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