Grams of bengal
Nectar, of two wintery moons.
Pure jhola gur, date palm liquid jaggery, and the artful harvest of a treasure from the rich soil of Bengal.
01 / AGED Earthen pots over log wood fire
THE product
For centuries, as the festival season ends, the air slowly turns cooler, dew sparkles through the early morning fog and Bengal is embraced by a delicate winter. The earth offers up various delicacies including the famed date palm jaggery that is now synonymous with winters in Bengal.
THE process / FOUR STEPS
Artful harvest, of dew-kissed date palm trees.
The sap that is extracted from the tree is a delicate product that lasts just two hours and has to be immediately processed by boiling it in aged earthen pots over log wood fire by hands that have learnt the art from mother to daughter over generations.
01
Long nurture
A date palm tree requires careful tending to for 5 to 7 years before it can be harvested for its sap.
02
The exact slice
Shiulis climb the slender trees to tap the trunk to collect the sap overnight in earthern kolshis.
03
3 pots on fire
The fragile sap is boiled on log fire while periodically being stirred in a precise combination for over 4 hours to achieve the right consistency.
04
Breathable storage
After the hot gur is cooled, it is transferred to a dry earthen pot for storage and to preserve its taste profile.
STIRRED THROUGH TIME
Rhythmically stirred by
masterful hands,
woven with the
wisdom of generations past.
Gachias and Shiulis
gurগুড়
Taste of earth, fire and dew-kissed
winters of rural Bengal.
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(C) 2026 grams of bengal
MADE WITH TIME IN WEST BEngal