Taal Gur Patali (তালের গুড় পাটালি)
The very mention of Gur reminds us of Khejur Gur or Nolen Gur. But there is another gem in the Bengali pantries in this same category. The sweet sap of the Taal or Palmyra Palm tree makes melt-in-the-mouth jaggery. Boiling the sap for hours till the perfect hardness of Patali is reached calls for experienced craftsmanship. Taal Gur Patali is less sweet than Khejur Jhola Gur or Khejur Gur Patali. It adds a subtle sweetness to any dish you use it in. The most significant thing is it does not overpower the other flavours and tastes.
Area of Procurement
Bankura
Specifications
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Texture/ Appearance |
Taal Gur Patali is hardened by boiling. But you can break it into pieces by applying pressure with your hands. |
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Colour |
It has a light yellow to light brownish colour. |
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Aroma |
Taal Gur Patali has a subtle yet captivating aroma. |
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How to Store |
Taal Gur Patali must not come in contact with water or moisture. So, keeping it in an airtight container is the wisest choice. |
Popular Dishes
Taal Gur Patali is a healthier choice instead of refined sugar. In many Bengali homes, it is the sweetener for daily purposes. It goes well with almost everything. Homemade curd, Dheki Chhata Chire, and a piece of Taal Gur Patali can be a healthy breakfast. There were times when evening snacks would be a small baati with white puffed rice or Muri and a piece of Patali. You cannot give the evergreen Payes and Pithe amiss. Would you like a recommendation? On a lonely and lazy afternoon, break a handsome chunk of Taal Gur Patali, sit beside the window, and have it on its own, shudhu-shudhu. Now that’s what we call Sukoon, right?
- MTGP500G
