Why do jaggery blocks melt in closed pantry drawers?

Question

Learn what can cause a solid jaggery block to become soft or melt, even inside a closed pantry drawer. The culprit is usually humidity.

Answer 1

Jaggery blocks melt in closed pantry drawers due to the hygroscopic nature of jaggery, which means it readily absorbs moisture from the air, and the increased humidity and temperature within the enclosed space. This absorbed moisture causes the jaggery to soften and eventually melt.

Detailed Explanation:

Jaggery, also known as 'gur,' is unrefined sugar made from sugar cane or palm sap. It contains molasses, which is responsible for its characteristic color and flavor. Molasses is also highly hygroscopic, meaning it attracts and retains moisture from the surrounding environment.

When jaggery is stored in a closed pantry drawer, several factors contribute to its melting:

1. Humidity: Pantries, especially when closed, can trap humidity. The air inside becomes saturated with moisture, particularly in warmer climates or during humid seasons.
2. Temperature: Enclosed spaces tend to be warmer than open areas. Higher temperatures increase the rate at which jaggery absorbs moisture.
3. Hygroscopic Nature: The molasses in jaggery readily absorbs this moisture from the humid air. As the jaggery absorbs more moisture, it softens.
4. Dissolving: Eventually, the absorbed moisture dissolves the sugar crystals in the jaggery, causing it to melt and become sticky.

Therefore, the combination of humidity, temperature, and the hygroscopic nature of jaggery leads to its melting in closed pantry drawers.

Pro Tip:

To prevent jaggery from melting, store it in an airtight container along with a desiccant like silica gel packets or a small amount of rice. This will help absorb excess moisture and keep the jaggery dry and solid.