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Date Palm Jaggery Production In West Bengal - Making
Date palm jaggery, known locally as khejur gur or nolen gur, is a cherished winter delicacy in Purulia, West Bengal, produced from November to February. This traditional, chemical-free sweetener is crafted by rural artisans, particularly in areas like Hura, Kashipur, Raghunathpur, and Balarampur. Date palm jaggery has two types of varieties: solid jaggery, also known as ''patali gur,'' and liquid jaggery, also known as ''jhola gur.'' To produce date palm jaggery, the date palm tree sap is collected in the early morning and boiled down, often in small, temporary huts known as mahols. These are commonly used for making traditional sweets in Bengal, such as sandesh or shondesh, rosogolla, pithas, and payesh. Customers buy fresh, organic, and traditionally prepared date palm solid and liquid jaggery directly from the local producers or specialized at the hilly rural region of Purulia, West Bengal, India, on January 13, 2026. (Photo by Soumyabrata Roy/NurPhoto)
Photo Details
| Photo ID | #13199297 |
|---|---|
| Date Taken | |
| Location | N/A |
| Photographer | Soumyabrata Roy/NurPhoto |
| Category | Economy, Business and Finance |
| Copyright | © 2026 NurPhoto - Soumyabrata Roy/NurPhoto |
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