Honest gur, made by people you can meet.
We are a sugarcane jaggery plant that believes the best gur needs only three things: good cane, a slow fire and patience. No shortcuts, no chemicals.
Rooted in the cane fields
Jaggery-making has been part of Indian village life for centuries. Every winter, when the cane is ripe, the smell of boiling juice fills the air around the gurhal. That is the gur we grew up with — and the gur we still make.
As the market filled with bright, chemically-bleached jaggery, we chose to stay with the old method. Our gur may look a little darker, but it is exactly what nature and the kadai make of fresh cane juice.
We work closely with cane farmers near our plant, so the cane reaches the crusher fresh and the juice reaches the kadai the same day.
Built on discipline, not just tradition
Traditional methods, run with modern record-keeping — so quality does not depend on luck.
What we stand for
Purity
Only sugarcane juice goes into our kadais. Nothing to whiten it, nothing to harden it, nothing to colour it.
Transparency
You can visit us, watch the boil and ask any question. If we would not feed it to our own family, we do not sell it.
Fairness
Fair, timely payment to the farmers who grow our cane and the workers who tend our fires.
“Good gur cannot be rushed. The juice tells you when it is ready — you only have to be patient enough to listen.”
— Our head kadai cook
Come and see us at work.
Traders, retailers and curious families are welcome during the crushing season. Call ahead and we’ll show you around.