For years, our grandmothers believed in jaggery’s energy-building, nutritive and digestive properties. The low cost sweetener – that comes in cubes, dome shapes and pyramids -- was once a pantry staple used widely in cooking. Ragi laddoo, aate ka halwa, chikki, gul papdi, inji puli and even chinch-gulachi amti — there are so many traditional recipes that feature jaggery. Besides traditional sweets, jaggery as an alternative to refined sugar is used in an array of baked goodies. At a time when our goal is to eat right and cook with simple ingredients, it makes sense to opt for this healthy alternative. Here’s a look at some reasons why Bengaluru-based home baker Priyanka Gandhi Mehta (who was one of the speakers at Home Baker Matters 2018 powered by Vikhroli Cucina) believes jaggery is good in moderation.