Khejurer Gur

Protein	1.69 g
Fat	g
Carbohydrate	87 g

*Khejurer Gur*
Place of origin	Indian subcontinent
Region or state	Bengal and Orissa
Variations	patali and nolen
Food energy; (per 100 g serving)	355 kcal (1486 kJ)
Nutritional value; (per 100 g serving)
Protein	1.69 g
Fat	g
Carbohydrate	87 g

Khejurer Gur (Bengali: খেজুরের গুড়, romanized: Khējurēr Guṛ) is a type of jaggery made from date palm sweet sap. The sap is boiled and concentrated to syrup phase by evaporation; gur (jaggery) is prepared by cooling the concentrated syrup. Khejurer Gur is available in two forms — patali (solid) and nolen or jhola (liquid).^[1]^[2] The word Khejur generally refers to the Date palm while the word Gur refers to jaggery.

The history of Khejurer Gur production in the Indian subcontinent is very old. Nolen Gur, a type of Khejurer Gur (or molasses), is mentioned in the Sanskrit Kāvya Sadukti-Karnamrta by Sridhardas.^[3] In 1837, the first Khejurer Gur factory was established at Dhoba near Bardwan in West Bengal. West Bengal and Orissa in India and Jessore in Bangladesh are famous for producing Khejurer Gur.

Khejurer Gur plays an important role in culinary styles, especially Bengali cuisine. This jaggery is a very important ingredient for pitha preparation, which adds flavor and aroma to pitha. The Kolkata is famous for its use of Nolen gur in Sandesh and sweets.

^ Chakraborty, Barnini Maitra (12 January 2024). "Palm to plate: How to get nolen gur from across West Bengal delivered to your doorstep this winter". The Telegraph. Retrieved 19 November 2024. Be it the cubes of patali or the liquid jhola, the gooey, sticky date-palm jaggery has to feature in mealtimes and people wait for the fresh batches of gur every season.
^ Banka, Neha (19 March 2023). "Nolen gur, West Bengal's beloved seasonal food stares at a bitter future". The Indian Express. Nadia. Retrieved 19 November 2024. In his shop outside Majdiha's railway station, Jhantu Das has been selling blocks of jaggery and jars full of liquid nolen gur, also called jhola gur, for over a decade...."Farmers say that because the roots of the date palm tree don't go very deep into the soil, they aren't getting enough water, resulting in low yields of sap. It is likely one reason behind the low production of jaggery," he says.
^ Cite error: The named reference prothomalo was invoked but never defined (see the help page).

[Chakraborty-1] Chakraborty, Barnini Maitra (12 January 2024). "Palm to plate: How to get nolen gur from across West Bengal delivered to your doorstep this winter". The Telegraph. Retrieved 19 November 2024. Be it the cubes of patali or the liquid jhola, the gooey, sticky date-palm jaggery has to feature in mealtimes and people wait for the fresh batches of gur every season.

[Banka-2] Banka, Neha (19 March 2023). "Nolen gur, West Bengal's beloved seasonal food stares at a bitter future". The Indian Express. Nadia. Retrieved 19 November 2024. In his shop outside Majdiha's railway station, Jhantu Das has been selling blocks of jaggery and jars full of liquid nolen gur, also called jhola gur, for over a decade...."Farmers say that because the roots of the date palm tree don't go very deep into the soil, they aren't getting enough water, resulting in low yields of sap. It is likely one reason behind the low production of jaggery," he says.

[prothomalo-3] Cite error: The named reference prothomalo was invoked but never defined (see the help page).

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