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A sweetmeat made from jaggery or palm juice. Molasses is also made from palm juice. Mulberry is made by rubbing sugarcane, apricot and palm tree juice. The molasses are mainly of three types; Jholagur, Patiligur, Chittagong. First, sugarcane or palm juice is squeezed in a large open container Later, it needs to be burned in a large oven, in which the aquatic part is evaporated Gradually the color of the juice starts to get reddish Finally the jaggery can be found Sugar can be made without making jaggery. The jar is less sweet than sugar but more nutritious. The double molasses are left in the dark for a little while in the dark for sugar. More often than not, sugar is extracted with blackstrap molasses, many of which are usually fed to cows because of their high levels of vitamins. 

Sugarcane is grown almost everywhere in Bangladesh and sugarcane juice is mainly used in sugar making. However, before sugar was established, jaggery made from sugarcane juice was the main substitute for sugar in the country. Still, jaggery is made and its use exists for various purposes.

After cutting the sugarcane, the juice is extracted by crushing it in pieces and then grinding it into pieces. In the past, the Akhmarai mill was usually operated by cattle. Currently operated akhamari mill is in use. After collecting the juice, it is required to clean the sludge and discard the sludge in the boiler. Thus, at one time to give fuel, the juice has a reddish complexion and becomes thicker. To turn the jaggery into hard-sized plates, it needs to be cooled for some time by pouring it into specific containers through crushing. Pots can be made by pouring dark jaggery on the ground or spreading cloth or leaves. Other types of jaggery are made from sugarcane besides jute, jhola jaggery, nali jaggery, and cheetah jaggery.

Palm jaggery is made from fresh juice extracted from palm trees. Palm juice is collected from the month of Agrayana to the month of Phalgun and the juice is turned into a thick and hard palate.

At one time, sugar was made from palm juice. Large Jessore and Faridpur districts, some parts of Nadia district, Bashirhat and Satkhira sub-divisions and twenty-four Parganas were widely cultivated with palm trees and some in Faridpur region. Although palm jaggery is still mostly grown in these areas, some palm jaggery is found in almost all parts of Bangladesh.

The molasses of the pomegranate is made by cutting the mocha of the palate and the molasses is obtained by burning the juice extracted from it. Pond juice is collected from two types of mocha. In a mocha, it gives more juice and it is less in the mocha. Usually, the juice is collected from the month of Baisakh to Asha.

The bamboo has to be fastened to the palms and finely cut the nozzle with sharp teeth. The bottom of the mocha part is to hang the clay pot by rope and collect the juice. Usually, trees are cut in the morning and in the afternoon. In the same way as the dates, the juice of the first day is called jiran. Pomegranate juice is delicious to eat raw, but pomegranate juice is more delicious. On the second day of the mocha, the juice collected from it is less in quantity and tastes better. If the juice is not collected immediately from the tree, it becomes faster in the process of fermentation than the palm juice and turns it into Tari (indigenous liquor). As a substitute for alcohol, rhythm is prevalent in many regions. Check more winter food items in BD

Hazari Molasses:

Hazari molasses in Manikganj are different from all other molasses in Bangladesh. For many reasons, its reputation is spreading all over the country. This jaggery was made at Jhitkar Gachi of Harirampur police station in Manikganj. The work of making this jaggery is still in keeping with the clan. Harirampur Upazila consists of two-thirds of the date palms of Manikganj. There are 3 palm trees per acre. By virtue of taste, the taste of these thousand jaggeries has a great reputation. It is now a well-known name in various countries of the world beyond the village-city-country. This jaggery taste, smell is different from any other jaggery. Just as unique in taste, it is huge in demand. 

Hazari is made with apricot juice. Without sweet and tangy juice, there is no jaggery. So preparations start from noon the previous day. In the afternoon the trees were cut down and tied. Palm juice is stored in the bowl overnight in the intense winter. The next day, before sunrise, it was collected and burned in pots (pot made of clay) and burned in bain (stove). Once the fuel continues to run, Hazari jaggery is made in some special way. The work begins in the morning when no one has seen the sun and ends between nine and ten in the morning. This method is no longer limited to thousands of families. But the funny thing is, despite knowing the method, everyone else admits to playing taste. This jaggery is beautiful to look at, as delicious as it is to eat.

Everyone is fond of Hazari molasses. But it is not possible for anyone to buy the original gur. provides you the best quality of Hazari gur at a very cheap price. Go and grab it from here.