Gur or Gurr (in English Jaggery) is the boiled thikened balls produced from sugercane juice. Gurr is a replacement of Suger in many parts of Pakistan. It is estimated that 50% of sugercane in Pakistan is grown in Khyber Pakhtunkhwah while Gur is also produced in the rural areas of Khyber Pakhtunkhwah as well as Punjab.
Suger cane is also the main source of suger in Pakistan, however Gurr is made in traditional and cultural way in the country.
Gurr is used in many rural areas for sweatening and all over the country to make special desert recipies.
BBC recently produced some images of Gurr product it is shown here for knowledge and interest.
Step 01 Suger cane is cut and brought into the spacified area for making Gurr
Step 2 is to crash the suger cans to extract the juice of of it which is than put into large flat containers of juise to boiled to thiken the men are contineously stiring the juice and removing the upper foam from it which according to the locals is actually the impurities of the jusce.
Many people hang around these factories and chew suger cane while watching the Gurr being made.
The Juice is boiled to thiken
Experience is the most important ingrediant of Gurr making Gurr makers are said to be masters of their job and as time is passing bye this workmenship is becoming scarece.
As the juice boils to become thinker it changes into a bright color
Now this thick material is put into a large wooden plate which is called “AAthra” to cool, while it is being cooled workers keep stiring it.
When it is cooled the upper layer of it becomes crisp now the workers start making balls of Gurr from and and pack into sacs to sell in the market.
