Khejur ras (date palm juice) is a Bengali winter delicacy collected early morning from date palms by skilled shiulis (collectors). This sugary, nutrient-rich sap is used to make seasonal jhola gur (liquid jaggery) and nolen gur, serving as a base for various traditional sweets and pitha made specially during winter.
Collection of date palm juice is very critical process. Experienced workers known as shiulis tap the date palm trees, hanging earthen pots to collect the sap overnight. This must be done before sunrise to prevent fermentation and maintain its delicate flavor.
Usage and Products:
Khejur Rosh: The fresh sap is consumed directly as a nutritious, sweet drink and it is non-alcoholic drink.
Nolen Gur: A highly prized, aromatic, and soft golden jaggery made from the sap, crucial to Bengali winter cuisine.
Jhola Gur: A viscous, liquid jaggery with a short shelf life.
Patali Gur: Solidified date palm jaggery.
Many people consume fermented date palm juice is called is called toddy or khejur tari and it becomes alcoholic drink.
Main Khejur Ras producing districts in West Bengal
Nadia: This districts tops the list of districts producing Khejur Sap producing districts. Majdia town is known for its distinct aroma and rich taste of khejur sap.
North and South 24 Parganas: The Sunderbans region and Joynagar in South 24 Parganas is famous for Date Palm Juice. "Joynagarer Moa," a sweet made with the local nolen gur (new jaggery).
Bankura, Purulia, Jhargram, Murshidabad and Midnapore (Purba and Paschim) and Burdwan are important date palm sap producing districts in West Bengal.
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