The process begins in the cool winter months when date palm trees are tapped for their sap. Skilled workers make precise cuts in the tree’s trunk, allowing the sweet sap to flow overnight into earthen pots hung from the trees.
Early in the morning, before sunrise, the collected sap, known as 'khejur rosh,' is gathered from the pots. The sap is at its freshest and most aromatic during the pre-dawn hours.
The raw sap is poured into a large iron or earthen pot and heated over a controlled wood or coal fire. Care is taken to maintain a low, steady heat, as this prevents the sap from caramelizing too quickly or burning.
As the sap heats, it gradually thickens into a viscous, golden liquid. This is a slow process, requiring patience as the moisture evaporates. The result is a rich, liquid form of jaggery, known for its deep caramel and molasses-like Flavour.
Once the desired consistency is achieved, the Nalen Gur is strained to remove any impurities, ensuring a smooth texture. This step is essential to ensure the liquid gur remains silky.
The warm liquid gur is then carefully transferred to clay or glass jars for storage. It thickens slightly as it cools but retains its syrupy form, ready to be used in desserts or drizzled over foods.
Nalen Gur is best enjoyed during winter months, often used in Bengali sweets like pithe, sandesh, payesh and many more.Pabrai’s, the inventors of Nalen Gur Ice Cream, have taken this delicacy to a new level by transforming the liquid jaggery into a creamy, indulgent ice cream that captures the essence of Bengal’s traditional Flavours.
