Jaggery is a form of unrefined sugar, which is made from sugarcane The hard sweet cake is made by simmering sugarcane juice . Its uses in India goes back thousands of years and features in several Hindu rituals. The hard wheat-brown cake is integral to several Indian cuisines.especially Gujarat's curries,south indian dishes and sweets.. for example they get their sweetish edge from jaggery added during cooking.

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Health benefits
Jaggery is considered by some to be a particularly wholesome sugar and, unlike refined sugar, it retains more mineral salts. Moreover, the process does not involve chemical agents. Indian Ayurvedic medicine considers jaggery to be beneficial in treating throat and lung infections; Sahu and Saxena[3] found that in rats jaggery can prevent lung damage from particulate matter such as coal and silica dust. Gandhi felt that jaggery was healthier than refined sugar, as it was not introduced into the blood as rapidly.[4] As such, he used it in his own personal diet and recommended it for use in his invented goat-milk diet (and all other diets and eating styles).

• Names of Jaggery
  

  South Asia Guḍa in Oriya and Sanskrit (गुड़) Gura in Pashto Guṛ in Assamese (গুড়), Bengali (গুড়), Hindi (गुड़), Maithili, Punjabi (ਗੁੜ), and Urdu (گڑ) Gor in Konkani Gôḷ (ગોળ) in Gujarati Guḷ (गुळ) in Marathi Bella (ಬೆಲ್ಲ) in Kannada Bellam (బెల్లం) in Telugu Valle Bella in Tulu (Mandai) vellam (வெல்லம்), (karumbu) chakkarai, or kalkandu in Tamil (for jaggery made from sugarcane) and karuppaṭṭi or karippaṭṭi (for jaggery made from palm wine) Chakkara (for jaggery made from sugarcane) in Malayalam, karuppaṭṭi or karippaṭṭi (for jaggery made from palm wine), and panam kalkandu (for sugar crystal made from coconut)

  Hakuru in Sinhalese Kurtai in Mizo Mittha in Bhojpuri Latin America and the Caribbean Raspadura in Cuba Rapadou in Haiti Rapadura in Brazil Tapa de dulce in Costa Rica Papelón in Venezuela Panela and piloncillo in the rest of Latin America Southeast Asia Gula Melaka in Malay Htanyet in Burmese Panocha or Panutsa in the Philippines Elsewhere Sukari Nguuru in Swahili

  
  

Jaggery (also transliterated as jaggeree) is a traditional unrefined non-centrifugal sugar consumed in Asia, Africa, Latin America, and the Caribbean.[1] It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color.[1] It contains up to 50% sucrose, up to 20% invert sugars, moisture content of up to 20%, and the remainder made up of other insoluble matter such as ash, proteins and bagasse fibers.All types of the sugar come in blocks or pastes of solidified concentrated sugar syrup heated to 200°C. Traditionally, the syrup is made by boiling raw sugarcane juice or palm sap in a large shallow round-bottom vessel.
Uses
Jaggery is used as an ingredient in both sweet and savory dishes across Pakistan, India and Sri Lanka. For example, a pinch of jaggery is sometimes added to sambar, rasam, and other staples in India.
Jaggery is also added to lentil soups (dāl) to add sweetness to balance the spicy, salty, and sour components, particularly in Gujarati cuisine called add in cooking.
The Indian state of Maharashtra is the largest producer and consumer of jaggery. In Maharashtra, most vegetables curries and dals contain jaggery. Jaggery is specially used during Makar Sankranti for making sweetmeat called tilgul. In rural Maharashtra, water and a piece of jaggery is given when someone arrives home from working under a hot sun. Kakvi, a byproduct from production of jaggery, is also used in rural Maharashtra as a sweetener. It contains many minerals not found in ordinary sugar and is considered beneficial to health by the traditional Ayurvedic medical system.
In addition, in the Indian state of Rajasthan, jaggery has a religious significance. Many of the festivals are incomplete without jaggery as it is offered to the deity during worship. Also, it is regularly consumed as a sweetener and is a part of many sweet delicacies such as gur ka chawal (lit. "jaggery rice"), a traditional Rajasthani dish.
In Myanmar, jaggery is harvested from toddy palm syrup. In central Myanmar and around Bagan (Pagan), toddy syrup is collected solely for the purpose of making jaggery. The translucent white syrup is boiled until it becomes golden brown, and then made into bite-sized pieces. It is considered a sweet and is eaten by children and adults alike, usually in the afternoon along with a pot of green tea. It has been referred to locally as Burmese chocolate. Toddy palm jaggery is also sometimes mixed with coconut shreddings, jujube puree or sesame, depending on the area. This type of jaggery is also used in Burmese cooking, usually to add color and enrich the food.
In Pakistani and Bengali cuisine, it is very common in making sweet dishes. Special sweet dishes are made by mixing jaggery with milk and coconut. Popular sweet dishes like laḍḍu/naṛu or paṭishapta piṭha are made by mixing jaggery with coconut shreddings. Jaggery is also molded into novelty shapes as a type of candy.
Other uses include jaggery toffees and jaggery cake made with pumpkin preserve, cashew nuts, pea nuts and spices.
Jaggery may also be used in the creation of alcoholic beverages.[citation needed]
Jaggery is also considered auspicious in many parts of India, and is eaten raw before commencement of good work or any important new venture, or after good news are shared by family and friends.[citation needed] The Muzaffarnagar District in Uttar Pradesh has the largest jaggery market in the world, followed by Anakapalli of the Visakhapatnam District in Andhra Pradesh. Kolhapur a district place in western Maharashtra is also famous for its variety which is yellow in color and is most sought after in Maharashtra.
In south India kavandapadi is famous for best jaggery, more over neikarapatti,chittode Dharapuram,pilikalpalayam,mullamparapu, are also major jaggery markets through out the year
Besides its uses as a food, jaggery may also be used to season the inside of tandoor ovens.