How Brown Sugar Jaggery Is Made

Gur (or brown sugar) is important to people living in the Sub-Continent, comprising of India, Pakistan and Bangladesh. It plays an important role in the culture of these countries as well. It is used as a sweetener for drinks, particularly tea which is used heavily by the locals. It is also used in sweet confectionaries and in its pure form as gifts and in ceremonies like weddings, engagements and festivals. The dry fruit ‘gur’ confectionary is a delicacy of the winter season, when almonds, dried coconut shavings and walnuts are mixed with it. Sugarcane is a major cash crop of these countries. The landowner would prefer that he processes the cane into ‘gur’ for higher returns, but in many areas the refined sugar making units also operate and the smaller farmer sells the sugarcane to these factories as well.

Here we discuss how the brown sugar, also called jaggery or in the local language ‘gur’ is made.  The exact process can vary depending on region and traditions and machines and equipment used, but fundamental steps involved in making gur remain the same.

The sugarcane is brought in to the local ‘gur’ making facility, usually owned by the land owner himself if he has enough crop and land to justify a financial gain more than selling it to the sugar mill.  In India, Pakistan, Bangladesh, the labor is cheap and plenty. The land is allocated and worked on by farmers who work for the landowner, sometimes their families have been associated with a landowner family for over a century. Usually, the children are very excited about it because of the anticipation of getting some sweet out of it and a bullock cart ride is great fun as well. The entire exercise of cutting the sugarcane and loading and unloading it is in itself an event which would be like the first car rides for children who had never been on a car. There are screams of delight when the cart moves on the mud paths that the creaky cart moves.

The juice is extracted by a mechanism that is similar in working to the Persian Wheel. But now most farmers also use a tractor’s engine or an adopted car engine to power the crushing with the help of rubber and canvas drive belts. The waste pulp is used as fuel to heat the sugarcane juice.

The sugarcane juice is extracted by crushing to a large, shallow and flat heating vessel for quicker evaporation of the water content. The crushing is also very interesting for the villages children as they get bowls and cups to drink the sugarcane juice and add some water to it! The heating begins!

You will notice a "Millac" can, this contains baking soda to control the texture. Some like it dark and hard, some like it light and fluffy. The desirable mix is achieved by adding the baking soda in the sugarcane juice during heating. The sugarcane juice is continuously stirred while boiling the juice to prevent it from sticking to the bottom of the container and burning. This also helps in the evaporation process. As the juice boils, impurities rise to the surface in the form of foam. This foam is skimmed off and thrown away to obtain a cleaner product. Sometimes the villagers take it away to use it by making hand-made teabags out of clean old cloth, when it dries up. 

As the water in the liquid evaporates, the syrup thickens and gets sticky. The experience processer watches its color, which now gets brown. He uses a spoon to test the viscosity.  What is left over is thick brown sugar in liquid form. It is left to cool. The liquid brown sugar is sticky, is transferred to another container and left to dry.

The children wait outside by playing games. Some come with sugarcane stubs to dip in the hot and thick jaggery liquid which cools off quickly and then they lick it off like lollypop.

The brown sugar is then scrapped off while still warm and is shaped by hand into sizes of stones that would fit in your hand! This is packed in bags and sold in the market. Some quantity is turned into the delicacy we love by adding different types of nuts.

The ‘gur’ is then taken to the market. The bulk packing is in gunny bags. The rate is determined not just the market demand but also the reputation of the farmer.

Benefits of ‘Gur’:

Gur, also known as jaggery, is a traditional cane sugar consumed in many countries in Asia, Africa, and Latin America. It's made by boiling sugarcane juice until it solidifies and then cooling it into blocks or other shapes. Here are some benefits of gur over refined sugar:

Nutritional Content: Gur contains trace amounts of micronutrients such as iron, magnesium, potassium, and vitamins. These nutrients are usually lost during the refining process of white sugar.

Digestibility: Gur is believed to be more easily digestible compared to refined sugar. It doesn't cause a sudden spike in blood sugar levels, making it a preferable option for those with diabetes or those looking to manage their blood sugar levels.

Rich Flavor: Gur has a distinct, rich flavor with hints of molasses. This adds depth to recipes and beverages, enhancing their taste. For example, the tea in which it is used instead of refined sugar is generally tastier according to several tests taken.

Alkaline in Nature: Gur is alkaline in nature, whereas refined sugar is acidic. Consuming too much acidic food can disrupt the body's pH balance, leading to various health issues.

Natural and Unprocessed: Unlike refined sugar, gur is not heavily processed. It is made without the use of chemicals or additives, making it a more natural sweetener option.

Environmental Impact: The production of gur typically involves less environmental impact compared to the refining process of white sugar, which often involves the use of chemicals and large amounts of energy.

Traditional and Cultural Significance: Gur has a long history and cultural significance in many regions where it is produced. It is often used in traditional remedies and rituals.

Despite these benefits, it's important to consume gur in moderation, as it still contains calories and can contribute to weight gain if consumed in excess.