Date jaggery, known locally as khejurer gur, holds a special place in Bangladeshi culture, especially during the winter season. Harvested from the sap of date palm trees between November and February, this traditional sweetener is a staple in rural and urban households alike. In the early morning, farmers collect the sap, locally called rosh, from incisions made in the tree trunks, which is then slowly boiled to produce thick, golden-brown jaggery in liquid or solid form.
During winter, date jaggery becomes central to a variety of traditional Bangladeshi delicacies such as pitha (rice cakes), payesh (rice pudding), and sweet breads. Its warm, caramel-like flavour and natural richness not only enhance the taste of foods but also provide warmth and energy during the colder months. Moreover, packed with essential minerals like iron and calcium, date jaggery is considered a healthier, immunity-boosting alternative to refined sugar.
In villages, the scent of freshly made jaggery often fills the air near traditional clay ovens, creating a sense of nostalgia and seasonal festivity. For many, the arrival of winter in Bangladesh is incomplete without the familiar taste and aroma of fresh date jaggery.
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