When Neera is converted into a solid or semi-solid crystal line mass it is called gur. It has got a wide use as sweetening agent in Indian village food products. Palm gur has a characteristic smell of its own. 



             Clarification of palm juices, commonly known as deliming process, is done using the phosphoric acid or super phosphate solution.      Half of the quantity of the raw juice is taken with the pan and heated at 40C. This juice is then delimed to neutrality ie., pH by adding either phosphoric acid direct or triple super phosphate solution slowly and stirring all the while.



             Boiling of the filtered juice is done over open-fired improved furnaces using metal pans of 20 to 24 gauge thickness. As boiling proceeds, the froth and foam coming up to the surface is removed by means of a perforated ladle. The juice is stirred at intervals to facilitate mixing and rapid evaporation.

             When the juice thickens, the fire is judiciously controlled in order to prevent it from caramelising. Correct strike temperature is judged by patting a small quantity of the thickened mass in water and rolling in into ball shape. If ball forms into a hard one, the strike is over and the mass is moulded into moulds. The strike temperature can also be controlled through the use of thermometers.



             Now that the viscous mass has reached the right consistency, it is poured in suitable moulds. In South India, Coconut shells are generally used as moulds. Wooden and iron moulds are used in other parts of India.

             In order to facilitate easy removal of the blocks from the moulds, the moulds are either moistened with water or besmeared with fresh sweet oil before putting the thick mass into them. After allowing the gur to set for some time, the gur is removed from the moulds and packed. The quality gur is always hard, crystalline and golden-coloured.



                  Nutritional and Therapeutic Value of Palm Gur

             The  Nutrition Research Laboratories, Indian Council of Medical Research, Coonoor (Madras State) has analyzed a sample of Palmyra jaggery. The results are given below :

           Nutritive value of Palm Gur (Nutrients in 100 gms of Gur)


1.         Thiamine (Vit-B)

2.         Riboflavin (Vit-B)

3.         Nicotinic Acid (Antipallagara Vitamin)

4.         Ascorbic Acid (Vit-C)

21 mgm

432 mgm

5.24 mgm

11 mgm

 Source : Nutritional Research Laboratories Indian Council of Medical Research.



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Last updated: 28/07/06.