Awesome! Do let me know how it works out for you.

If you can get a hold of it, do it! It goes very well with coconut among other things, so you can’t fail. Btw I have discovered “colored” sugars when discovering American desserts and I think they are really great, they changed the way I bake. I think white sugar on its own is very reliable and doesn’t cover flavors but it tastes “cold”, “metallic” and one-note sweet; so I prefer to mix it with other sugars or ditch it depending on what I bake. Dark brown sugar is excellent with chocolate, coffee and other deep flavors but covers the more delicate ones; for those I think jaggery can be an excellent choice. Unlike white sugar which is always the same chemical you really have to shop around to see which type/brand you like best, they are all different and can vary in quality. Ok you very likely already know this but I must spread the word 😛

Gurrrl, you are tempting me . Gosh! I would have liked to try those. You know am into all things coconut.
You know what? I have never taken the time to really give jaggery a try. I think I have seen it somewhere..Can’t remember. Now that you brought it up. I want to know more.