Description
How is Mishri Made?
Mishri is produced by:
- Boiling sugarcane juice or refined sugar in water to create a thick syrup.
- Allowing the syrup to cool slowly in containers, where it crystallizes naturally over several days.
- Breaking the large sugar crystals into small pieces after drying.
Types of Mishri
- Dhaga Mishri – Threaded form (sugar crystallized on cotton threads)
- Crystalline Mishri – Rock-like chunks (most common form)
- Powdered Mishri – Crushed form for easier use in food or drinks
Uses of Mishri
- Sweetener in milk, tea, herbal drinks, or desserts.
- Mouth freshener, often paired with fennel seeds (saunf).
- Religious offerings (prasad) in temples and rituals.
- Home remedies for cough, sore throat, or indigestion.
- Flavor enhancer in traditional Indian sweets.
Health Benefits of Mishri (as per Ayurveda)
- Boosts energy instantly
- Soothes sore throat and cough
- Improves digestion
- Reduces acidity
- Relieves fatigue
- Acts as a natural coolant, especially in summer
⚠️ Note: While Mishri is considered more natural than refined sugar, it should still be consumed in moderation—especially by diabetics or those managing blood sugar levels.
Storage Tips
- Store in a dry, airtight container.
- Keep away from moisture to prevent stickiness or melting.
Mike Dooley –
The goodness of rolled wholegrain oats are combined with a variety of tangy organic berries, and baked into crispy clusters that are as nutritious.