Every winter, gachhis in Jashore and the nearby districts climb the date palms in the evening, cut a fresh notch and tie a clay pot below it. By morning the pot is full of sweet sap, which is boiled down the same day into gur.
Patali gur
The sap is boiled until thick, then poured into moulds to set into round cakes. Patali is firm, breaks into pieces and is the one most people bring home from Jashore.
Jhola gur
Taken off the fire earlier, so it stays runny like a thick syrup. It is poured into jars and is the easiest gur to use in pitha and payesh.
When it is available
Fresh khejur gur is made only in the cold months, usually November to February. Outside the season we sell what we have in stock until it runs out.
How to store it
Airtight, in a cool, dry place. In humid weather patali can soften and look a little wet on the surface; that is normal for gur without additives.
