Collecting the sap from Palmyra Palm or the Taal tree, boiling it on a Chulha with fire made from dry leaves or sticks, stirring it occasionally, checking the viscous consistency, removing it from heat and left to cool- these are the steps to make Taaler Jhola Gur. However simple it may sound, the process is laborious, extremely time-consuming, and requires utter expertise. People from rural Bengal have honed their skills over the years. The thick and viscous Taaler Jhola Gur is truly a finger-licking-good addition to the list of sweeteners. 

Area of Procurement

Bankura

Specifications 

Popular Dishes

Ever travelled in local trains in Bengal? If you have, you must have come across the unmistakable shouting of hawkers. One of the common ones is “Gurer Goja”. Stick-like Goja made of flour and sugar is dipped in Taaler Jhola Gur and left to dry or heated. The Gur-coated Goja is packed and sold. You can do the same at home. This can be your go-to snack. Fresh and warm Tawa Roti with Taaler Jhola Gur smeared on it is a delicacy. You can use it instead of sugar. Preparing a chutney and need loads of sugar? Add Taaler Jhola Gur. It will not overpower the flavours of the Chutney ingredients, yet add the desired sweetness. Want a fuss-free recipe? Pour some of it on a plate and have it without anything. Pure bliss!