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Jaggery has always been used in India. Until a few years ago, it came to be associated with Grandma’s recipe and traditional Indian food. In the past few years, jaggery has become ‘cool'. The generation focused on health and sought comfort in the wisdom of traditional food. Tal Gur, found in regions such as Tamil Nadu, Andhra Pradesh, and Odisha in India and various parts of South and Southeast Asia, is a natural sweetener. From being consumed fresh as a sweet drink to being processed into jaggery and syrup, it is both versatile and delicious.
Its health benefits, natural sweetness, and distinctive flavour make it a valuable ingredient in both sweet and savoury dishes. Tal Gur is either golden brown or dark brown in colour, depending on the type of Palmyra palm and the region where it has been grown.
Also read: Decoding India’s Love For Peanut And Jaggery
The production process of the Tal Gur is intensive and highlights the skill and knowledge passed down through generations. The production begins with the tapping of the palmyra palm. Professional, skilled tappers make incisions in the flower stalk of the tree, allowing the sap to flow out. This sap, also known as neera, is collected in clay pots or bamboo containers attached to the tree. The collection typically takes place early in the morning and late in the evening.
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The fresh sap is then filtered to remove any impurities. The filtered sap is poured into large, open pans and boiled over a wood-fired stove. The boiling process concentrates the sugars in the sap, gradually thickening it into a syrup. The sap has to be stirred constantly to prevent it from burning.
As the sap thickens, it is poured into moulds to cool and solidify. Traditionally, these moulds are made from coconut shells, bamboo, or specially designed wooden frames. Once the Tal Gur has set, it is removed from the moulds, cut into blocks, and stored for later.
How To Use Tal Gur
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Fresh sap or toddy can be consumed as a sweet, refreshing non-alcoholic drink. It is frothy and can be consumed directly. It has a short shelf life and needs to be consumed within a few hours of collection. If left for a few hours, the sap starts to ferment naturally because of the presence of wild yeast in it and transforms into an alcoholic drink known as palm wine or toddy. Tal Gur can also be used to sweeten other drinks such as tea, coffee, and lemon sodas. It is sometimes added to savoury dishes such as curries, chutneys, and marinades to balance flavours.
When the fresh sap is boiled until it thickens, concentrates, and solidifies, it becomes Tal Gur. The best thing about it is that it can be used in many ways. In South India, for example, Tal Gur is a key ingredient in traditional sweets like adhirasam (a traditional snack made during Diwali), puran poli (sweet, stuffed flatbread), and payasam (rice pudding). It imparts a rich flavour quite different from white sugar. By partially concentrating the sap, palm syrup is obtained. This syrup can be used as a sweetener in cooking and baking. It has a caramel-like flavour.
Festive And Seasonal
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Tal Gur holds significant cultural importance, especially in the regions where it is produced. During festivals and celebrations, special sweets and dishes made with Tal Gur are prepared and shared among family and friends. For instance, in Tamil Nadu, Tal Gur is used extensively during Pongal, a harvest festival where traditional sweets like Sakkarai Pongal are made. It is a seasonal product, mainly available during the winter months when the sap of the Palmyra palm is plentiful.
The arrival of fresh Tal Gur is eagerly awaited, and its production is a time of great activity in rural communities. The seasonal nature of Tal Gur makes it even more precious.
Health Benefits
Unlike refined sugar, Tal Gur is a natural sweetener without any additives or preservatives. It provides a healthier alternative to processed sugars. The presence of antioxidants in Tal Gur helps combat oxidative stress and inflammation. Traditionally, Tal Gur is believed to aid in digestion and cleanse the system. Back in the day, eating Tal Gur was considered good for the gut. This was before gutPalm gleaning became cool. Tal Gur also contains essential minerals like iron, magnesium, potassium, and phosphorus.
