Khejur Jhola Gur (খেজুর ঝোলা গুড়)
Date palm sap is like an elixir for Bengalis. Collecting the sap is a laborious process. Shiuli are those who collect the sap. This step is followed by boiling it on a makeshift stove. Dry leaves are used to make fire. Big rectangular trays are put on the stove, and the sap is continuously boiled till it reaches the desired consistency. It is neither entirely solid like Patali nor runny like the liquid sap. It has a viscous consistency. Southern districts of West Bengal are home to the experts who make Gur. A perfect balance of craftsmanship is utterly significant to maintain the viscousness.
Area of Procurement
Bankura / Purulia
Specifications
|
Texture/ Appearance |
Khejur Jhola Gur has a thick and viscous consistency. |
|
Colour |
It has a brownish caramel colour from continuous boiling. |
|
Aroma |
The sweet aroma of date sap gets mixed with a smoky flavour from the fire. |
|
How to Store |
The Khejur Jhola Gur does not spoil during winter. So, you can keep it in the earthen pot or thile during winter. But if you wish to store it for the rest of the year, you must keep it in the refrigerator in airtight containers. |
Popular Dishes
Long ago, Sukumar Ray had mentioned that the best thing to have is “pauruti aar jholagur”. Freshly baked, soft, and warm bread with Khejur Jhola Gur is a delicacy to many. What is winter without varieties of Pithe? And what is Pithe without good quality Gur? Dollops of Khejur Jhola Gur with milk, rice flour, coconut, etc., make the best of these desserts. If not anything, take some on a plate, dip your finger in it, and lick it. It beats everything else!
- MKJG500G
