I've always wondered what is the real difference between usage of white jaggery versus yellow jaggery while preparing sweets, desserts etc as part of regular as well as auspicious food items.
For preparing regular desserts like payasam, pooran poli, pooran used for modhak kozhukattai make use of white jaggery
For dishes like sweet pongal also called as sakkarai pongal, black sesame seeds mittai (ellu mittai) also called black sesame seeds toffee, groundnut toffee, peanut toffee called as kadalai mittai, puffed rice jaggery balls called pori urundai make use of yellow jaggery
For preparing regular desserts like payasam, pooran poli, pooran used for modhak kozhukattai make use of white jaggery
For dishes like sweet pongal also called as sakkarai pongal, black sesame seeds mittai (ellu mittai) also called black sesame seeds toffee, groundnut toffee, peanut toffee called as kadalai mittai, puffed rice jaggery balls called pori urundai make use of yellow jaggery
