Shakkar is jaggery taken one step further, crumbled into loose golden granules instead of set into a block. It dissolves faster, measures more easily, and carries the same deep caramel note.

In Punjabi kitchens it has never really gone away. It goes into chai, into warm milk at the end of the day, into pinni and other winter sweets, and onto hot roti with a spoonful of ghee, which is about as simple as good food gets.

Swap it in for white sugar in baking and you will notice the difference immediately. It browns faster and brings a butterscotch depth that refined sugar cannot.

Part of the Indya range at Curry Corner in North Melbourne.