Muzaffarnagar jaggery
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| Muzaffarnagar jaggery (मुजफ्फरनगर गुड़) | |
|---|---|
| Geographical indication | |
| Alternative names | Muzaffarnagar Gur |
| Description | A jaggery (agri-product) made from fresh sugarcane juice in Muzaffarnagar, Bijnor, Shamli, Baghpat, Meerut and Shajahanpur district of Uttar Pradesh |
| Type | Jaggery |
| Area | Muzaffarnagar, Uttar Pradesh |
| Country | India |
| Registered | 31 March 2023 |
| Official website | ipindia.gov.in |
The Muzaffarnagar jaggery is a variety of jaggery (non-centrifugal cane sugar) made from fresh sugarcane juice in the Indian state of Uttar Pradesh.[1][2][3] It is an agri-product manufactured from sugarcane which is a common and widely cultivated crop majorily in the districts of Muzaffarnagar and also in Bijnor, Shamli, Baghpat, Meerut and Shajahanpur.[4][5] Muzaffarnagar hosts India's largest jaggery market, accounting for 20% of the country's total jaggery production. The city's jaggery is considered lucky by many and is a significant contributor to India's traditional sweetener production.[6][7][8]
Under its Geographical Indication tag, it is referred to as "Muzaffarnagar Gur (Jaggery)".
Local name
Description
It is manufactured in the product form of liquid, powder & solid - with 80% preparation in solid form.[11][12] Some of the common shapes are:[13][14][15]
| Shape | Description | Weight |
|---|---|---|
| Laddu (bheti) | Small spherical / Semi-spherical lumps | 50 to 250 grams |
| Dhayya (bheti) | Semi-spherical lumps | 2 to 3 kg |
| Pari | Semi-spherical lumps | 1 to 2 kg |
| Chaukhanta | Trapezodial lumps | 4 to 5 kg |
| Pansera | Semi-spherical lumps | 5 to 6 kg |
| Dhansera | Semi-spherical lumps | 9 to 10 kg |
| Balti | Tapered cylindrical lumps | 10 to 20 kg |
| Chaku | Trapezodial lumps | 10 to 20 kg |
| Khurpa pad[16] | Small trapezoidal slabs | 250 to 500 grams |
Traditional jaggery production
The jaggery-making process involves five key steps:[17]
- Extraction of juice from sugarcane is done using a crusher, typically a three-roller vertical cane crusher, which extracts about 60% of juice.
- Clarification of juice follows, using natural or chemical clarificants like sukhlai (a traditional ingredient, purifies and enhances the color of Gur, removing impurities and imparting a golden-brown hue and earthy flavor.) to remove impurities.
- Boiling and concentration of juice then occurs to produce syrup, where juice is boiled briskly to evaporate water and ingredients like mustard oil are added to prevent frothing.
- Cooling and molding into desired shapes, such as irregular or cake forms, takes place next, where hot syrup is worked out and left to solidify.
- Finally, final shaping and packaging occur, where the semi-solid product is transferred to a flat platform, cooled, and a handful of phatki or alum is added to enhance color and texture, resulting in dark brownish jaggery with a fair texture.
Usage
It is the oldest sweetening agent, used in various dishes and beverages. It is used in sweet dishes like laddoos, puran polis, kheer, and pitheys, as well as savory dishes. It plays a key role, including the festival of Makar Sankranti across India,