Process Of Making KHEJUR GUR
Process Of Making KHEJUR GUR Khejur gur is a type of uncertified jaggery that is generally produced in small scale industries of Bangladesh & West Bengal india. They are produced from the early morning sap of the date palm trees. The nutritious sap of the date tree is usually collected from the jungles, and hence are heated and served in a sealed jar. Khejur gur is generally in liquid form because it is completely natural with no added preservatives or chemicals, which is usually added during processing. They are mostly brown to golden yellow in colour, with variation in their enhances the taste of many delicacies and contains no chemicals or artificial ingredients. Khejur gur varieties: Khejur gur can be eaten as “nolen gur”, which is a soft golden coloured gur, named after the nol, or the pipe, which is used for the collection of sap. Or as jhola gur comes in a viscous state, generally made by reducing the sap. Jhola gur has a low shelf life, but is very aromatic, hence is used to make the famous Joynagarer moa. Another such variety happens to be poyra gur, which is regarded to be the finest one. It is available only during the winters and happens to be a healthy alternative for white sugar.
Size: 5035px × 3834px
Location: Manikgong, Bangladesh
Photo credit: © Badal Chandra Sarker / Alamy / Afripics
License: Royalty Free
Model Released: No
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