Khejur Gur Patali (খেজুর গুড় পাটালি)
Winter in Bengal is synonymous with the fresh smell of Khejur Gur. Solid molasses prepared from boiling the date palm tree sap is known as Khejur Gur Patali. It is a long process involving continuous stirring and boiling on an unun or stove made of clay. The smoke from the fire and the smell of the sap together give the Patali a distinctive aroma. From rural Bengal to urban areas, almost every Bengali can go to any extent to get a piece of solid yet squashy, perfect Patali on the plate. That will be like sunshine on a gloomy, wintry day.
Area of Procurement
Bankura / Purulia
Specifications
|
Texture/ Appearance |
A perfect Khejur Gur Patali has a smooth surface on top and a little grainy surface underneath. |
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Colour |
Khejur Gur Patali, if perfectly boiled, gets a deep caramel brown colour. |
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Aroma |
It has a mix of sweet and smoky aromas. |
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How to Store |
During winter, you can keep it in any container. But you must keep it in airtight containers and store it in the refrigerator once the temperature rises. Otherwise, fungus and moulds will spoil it. |
Popular Dish
Two warm and soft tawa rotis with a mixed curry of winter vegetables on a medium-sized steel plate accompanied by a piece of Khejur Gur Patali on the side- this used to be the most common winter breakfast for many. The soft Patali melting in your mouth resembles nothing but a heavenly feeling. Boil and thicken the milk and add Khejur Gur Patali pieces to it. Stay there and stir it, and see how the white milk develops a rich, creamy, and caramel colour. The aroma will fill your room and reach others also. Prepare Gurer Payesh as the dessert for the next dinner party at your home. Khejur Gur Patali will leave your guests at a loss of words.
- MKGP500G
