Blog #16: How Nolen Gur Is Made — A Step-by-Step Visual Journey from Tree to Table
- Bengal Treats
- Dec 7, 2025
- 3 min read
🍯 Introduction — Why Nolen Gur Is So Special
Nolen Gur (new jaggery) is one of Bengal’s most cherished winter treasures. Unlike regular jaggery made from sugarcane, Nolen Gur is made from the fresh, naturally sweet sap of the date palm tree — collected only during the cold months of November to February.
Its smoky aroma, caramel flavour, and pure golden-brown color make it the heart of winter sweets like Joynagar Moa, Pithe, Sandesh, Rasgulla and more.
If you’ve ever wondered “How is Nolen Gur actually made?”, here is your step-by-step visual journey from tree to table.
🌴 Step 1: Selecting & Preparing the Date Palm Tree (Khejur Gaach)
Nolen Gur starts from the Phoenix sylvestris (wild date palm) tree.
✔️ What farmers do
Choose trees that are 10–12 years old
Clean the outer bark
Shape a “V-cut” surface for sap flow
Prepare the tree for tapping before winter
This preparation ensures maximum sap quality and prevents contamination.
🔪 Step 2: The Expert Tapper (Gachi) Climbs the Tree
The entire process is done manually by a skilled tapper called “Gachi”.
Their responsibilities
Climb the tall tree using a rope belt
Make a precise cut (called chis)
Attach an earthen pot (motka or handa)
Ensure no insects enter the pot
This step requires years of experience and is one of the most unique parts of the tradition.
🧊 Step 3: Fresh Sap Collection — Early Morning Magic
The sap (called “Khejur Rosh”) flows only at night when temperatures are low.
Why?
Because sap ferments quickly in heat.
When collection happens
Pots are fixed around 4–5 PM
Sap is collected at 4–5 AM
Farmers check quality on the spot
Fresh sap tastes sweet like nectar and has a faint caramel aroma.
🔥 Step 4: Boiling the Sap — Transforming It into Nolen Gur
Once collected, the sap is brought to small rural kitchens called “Rosh-er Karkhana.”
Process
Sap is poured into large iron pans
Heated slowly on a wood-fired oven
Impurities are removed using a ladle
The sap thickens gradually
Why slow boiling is essential
It preserves the aroma, flavor, and nutrients.
When the sap reaches a golden consistency, it becomes Jhola Gur (liquid Nolen Gur).
🍶 Step 5: Making Jhola Gur (Liquid Nolen Gur)
This is the first form of Nolen Gur — runny, glossy, aromatic, and perfect for sweets.
Characteristics
Smoky caramel aroma
Deep golden color
Pourable consistency
Shorter shelf life
This is what you get in Bengal Treats’ spout pouch Nolen Gur.
🧱 Step 6: Making Patali Gur (Solid Nolen Gur)
To make Patali Gur:
The thickened sap is poured into sal leaf moulds
Left to cool and solidify
Shaped into round blocks known as “Patalis”
Patali Gur is used in Sandesh, Pithe, Payesh, and other winter sweets.
🍘 Step 7: Transport & Packaging — Reaching Your Home Safely
Traditionally, Nolen Gur was sold in loose containers. But modern brands like Bengal Treats follow:
✔️ Hygienic packaging
Spout pouches for liquid gur
Vacuum-sealed container for patali
Leak-proof, travel-friendly packs
✔️ Freshness guarantee
Packed within hours of production.
🌾 Why Nolen Gur Is Available Only in Winter
Date palm trees release sap only in cold temperatures
Sap ferments instantly in heat
Natural sweetness and aroma develop only in winter
Traditional makers follow seasonal craftsmanship
This is why authentic Nolen Gur is a limited-edition seasonal delicacy.
💛 Final Thoughts — A Tradition Worth Preserving
The making of Nolen Gur is not just a recipe — it’s a centuries-old craft, passed down through generations of Bengali farmers.
Every drop of Nolen Gur you taste comes from:
the hard work of the gachi
the purity of the date palm sap
the slow firewood boiling
and the love of Bengal’s winter culture
🛒 Order Pure, Chemical-Free Nolen Gur Online
At Bengal Treats, we bring you:
Pan-India Delivery
Authentic Taste of Bengal
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