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In India winter brings is numerous delights and one of them is jaggery that
is integral to the daily menu in the Northern part of India. Though it's available all through
the year but the production peaks during winters when the sugarcane crop
is abundant. So while traveling to Haridwar we stopped by a small jaggery
making unit to witness how this beloved food item is prepared.
First the sugarcane is crushed to extract the juice. This
juice is then put to boil. While doing so it is clarified using okra stem juice. The impurities are skimmed off and it is further boiled till it becomes
concentrated. This thick mixture poured on an open tray and cooled by
constant scraping process. The whole thing eventually solidifies but it remains
pliant. These are then shaped into lumps and are dispatched for being sold.
The leftover from the sugarcane crop is sent to paper mill for paper
production. Hope you enjoy this process of jaggery process.
About the host - Anubhav Sapra:
Anubhav Sapra is an avid culinary explorer who loves to travel and explore different cuisine primarily the street food, not just for the sake of gustatory pleasure but also for quenching his deep thirst for nurturing new cultural connections through the kaleidoscopic canvas of food. He believes that the vibrant and delectable street food tradition across the globe has the power to bring communities together and foster harmonious human existence. To know more, visit www.anubhavsapra.com
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Text by Swetaleena Nayak
