Jaggery is unrefined cane sugar — boiled, set and cut without the industrial refining that strips minerals.
It retains iron, potassium and magnesium in small amounts, carries deep caramel notes that let us use less, and sits culturally at the heart of Indian sweets.
It is still sugar — we use it sparingly. But where sweetness belongs, in our cookies and chocolates, jaggery is the honest choice.