Jaggery Benefits: Ever Wondered Why Our Elders End a Meal with Gur?

Now that you know how good jaggery is for you, don't feel guilty when you can't stop munching on Gur Pare at home, or while digging into Nolen Gurer (date palm jaggery) Sandesh at Girish Chandra Dey and Nakur Chandra Nandy in Kolkata.

 And surprisingly, this winter specialty is now available throughout the year since restaurants and sweet shops are using smart preserving techniques to feed the fan frenzy. Sudip Mullick from Balaram Mullick & Radharaman Mullick shares his secret, "We preserve nolen gur in its solidified form or as patali gur at minus 25 degrees. This process takes place in March and the gur usually lasts till November." So if you haven't tried Bhojohori Manna's scrumptious Nolen Gur Ice Cream in the scorching summer, you're missing out! And how could we forget Gopala's Gur Rasgulla in Delhi? This jaggery jewel is unlike anything you've ever tasted.We're also in love with Chef Joymalya Banerjee's contemporary Nolen Gurer Madeleines at Bohemian, as well as his Prawn and Crabmeat Dumplings stewed in Spicy Nolen Gurer reduction. Chef Sabyasachi Gorai of Lavaash by Saby serves a scoop of refreshing Nolen Gur Ice Cream topped off with a jaggery glaze with an Orange Pound Cake and it is pure genius. Yes, there is some serious experimentation going on in kitchens across India, with chefs rustling up sheer magic with gur.