How we make our jaggery
Eight honest steps from cane field to sealed pack. No step involves a chemical — and every boil is written down.
Harvest ripe cane
Mature sugarcane from nearby farms is cut, cleaned of leaves and brought to the plant without delay.
Fresh = sweeter, cleaner juiceCrush the same day
The cane goes through the crusher to extract the juice. Fresh juice prevents fermentation and sourness.
No stale or stored juiceFilter & settle
The juice is strained through cloth and allowed to settle so that fibre, soil and bits of cane are removed.
Clean juice, clean gurSlow-boil in iron kadais
Juice is poured into one of our 7 large open kadais and boiled for hours over a steady fire. The supervisor logs the start time and juice volume.
Batch start recordedSkim by hand
As it boils, a froth of impurities (mail) rises. Our cooks lift it off with large ladles, again and again — no hydros, no bleach.
Only natural clarificationCheck the “taar”
An experienced cook judges the exact moment the thickened syrup is ready by its colour, bubbles and the thread it forms.
Skill, not shortcutsCool, set & cut
The hot syrup is poured into cooling trays and moulds, stirred, and allowed to set into blocks before being cut.
Batch finish & yield recordedPack & dispatch
Once fully cooled and dry, the gur is packed hygienically and sealed, ready for homes, shops and traders.
Sealed for freshness
Every kadai, every batch, on record
Our supervisors use a digital batch register right at the boiling floor. For every batch it stores:
- Which kadai it was boiled in and a unique batch ID
- Exact start and finish time — and so the boiling duration
- Litres of juice used and kilograms of gur produced
- The supervisor responsible for that shift
Management reviews a daily production report every morning. If a batch is not right, we know exactly where to look.