Winter for many Bengalis and
foodies mean some authentic Khejur gur. The aroma itself creates the hunger
pangs! Every year in West Bengal the people, who specialized in making Khejur
gur, come and settle at Asansol from end of November till January (say winter).
They tie a pot at the date tree and early in the morning they collect the juice
from plam tree,. .The pot is hanged on the Khajur tree after the sunset and
brought down before the sunrise (4a.m-5a.m).The sap is collected in a big
container. Then the sap is put in an iron container and put it on heat so that
it thickens! they are poured into mud container / pot and then kept till they
are semi solid. Its a beautiful process. One needs to get up early to
experience it, aound 4:30am or so. Well I am not an early riser so caught them
a little late. Visited at the end of November 2014.
The gur / jaggery is sold here at Rs. 80 - 90 / kg. Available form
November till end of January every year. Can be kept / stored for 5/6 for best
aroma and taste.
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1 comment:
absolutely good article
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