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Introduction
IT HAD been a long, cold stretch of winter, but on that day years ago, the winter sun was out and the entire family was outdoors. On the radio was a running commentary on how Farookh Engineer and Ashok Mankad were faring on the cricket field. It was a perfect day and to enhance it, came a man with a basket on his head, selling peanuts (Oh no! Today's topic is not peanuts). Mum went in to bring out the jaggery and we lazed in the sun, breaking peanuts and eating it with bits of jaggery - sheer bliss. Gur as it is more commonly called in Hindi, is a product made of sugarcane juice. It can also be made from palm sugar, which is got from the sap of the palm tree. But it is most commonly made of sugarcane juice. It is used mostly only in India and I believe a bit in the West Indies. I have never come across any other cuisine that uses this ingredient. Though I have come across recipes that use gur to make candies and sprinkled on cereals.
The product has been recorded in ancient Indian medical texts, almost 2500 years ago. It is said to purify blood, prevents rheumatism and disorders of bile. It is highly recommended in old Ayurvedic teachings. It is said to have a high nutritive value and has minerals, proteins and vitamins.
Gur is made by a process of reduction of sugarcane juice and other ingredients as preservatives. Arisalu, a typical local sweet, is made with jaggery. I saw a Chef from Kerala once prepare a dessert called Moong dal harahar, which was like halwa, where he added jaggery and coconut milk into the boiled and mashed dal. Of course, old specialities like Til ka ladoo remain a favourite and who can forget the famous Chikki (Lonavala in the Western Ghats is extremely famous for it) It is relatively easy to make at home and one should give it a try. Use 700 gms of peeled peanuts, dry roasted and crushed. Use 700 gms of gur and 200 gms sugar. Bring the dissolved sugar and gur to a two-string sugar consistency and add the roasted peanuts. Also, add half a lime and pour it into a well-oiled base. When cool, take it out. Lie in the winter sun, read a book or listen to the commentary and munch on some chikki - just brings back old memories.
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VIJAY BANJA
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