Glycemic impact of jaggery in baking

Short answer: gur/desi shakkar (jaggery) is not a low‑GI/GL substitute for sugar. It’s essentially sugar with a bit of minerals. - Glycemic impact: Jaggry’s GI is typically high (around 70±), similar to white sugar; GL per serving is also similar because the carb load is comparable. So blood glucose and insulin responses are not meaningfully better. - Calories/carbs: Nearly the same calories and grams of sugar as table sugar/honey. - “Mineral” bonus: Trace iron/potassium exist but in tiny amounts at dessert‑size portions—nutritionally negligible. For baking: if you like the flavor, use it sparingly and cut total sugar by 25–30%, add fiber/protein (e.g., whole‑wheat or oat flour blends, nuts, yogurt/paneer), or try partial swaps with allulose/erythritol blends (e.g., allulose:monk fruit 2/3:1/3) to lower sugars while keeping taste and texture reasonable.