Tuesday, April 13, 2010


We were driving back by car from Rishikesh to Delhi on 11 Apr 10. Short of Haridwar, the traffic was diverted to avoid the ingress routes to Haridwar because of the Kumbh mela, and the huge crowd of devotees that had congregated there. We travelled across the Ganga on to the opposite bank - through the wild life sanctuary on the foothills of the Himalayas, and finally made our way through the lesser travelled roads to intercept the Haridwar - Delhi highway at Bijnore.

A view of the Ganga; Haridwar on the other bank and the Vaishno Devi temple on top of the hill. (Click on the image to get a larger view).

This journey had its own charm, although it did increase our travel time. I call these older roads as roads with some history and character; away from the modern four lane highways being built with all effort to avoid humans and nature. Interesting sights included flora, fauna and signboards warning you "Elephant crossing path" and "Lookout for animals".

We drove on the sugarcane belt of Uttar Pradesh and I witnessed a lot of bullock carts, tractors (some covering both lanes of the road), trucks loaded with sugarcane driving past. I thought they were heading to some sugar factory and dismissed them for a while until I saw a jaggery making unit on the roadside. It reminded me of the time when as a little boy in the early 60s I had spent 6 months in Dinanagar - a village in Punjab on the Pathankot - Amritsar highway.

We had finished our schools (ICSE) in December and were to join CBSE starting in July and were thus spending six months with my maternal grand parents. Having lived in the cities, our excitement was to bathe in the stream or under the pump in the fields; gorge sugarcanes; fly kites on rooftops; drink milk boiled on cowdung cakes from the 'kade' wala glass; and many such typically rural Punjabi activities - I am not sure if these still exist in present day rural Punjab.

On a few occasions we city kids were invited to the 'gur' (jaggery) making 'kolhus' (crushers) to partake of the hot 'gur' being made. It always tasted very good - and this taste stayed with me, I guess. And so I stopped at the next one and bought some hot 'gur'. While there I interacted with the people there; took some photographs of what goes into making 'gur'. It was interesting to watch that nothing much had changed in the procedure for making 'gur' except for the fact that the bullocks that used to drive the 'kohlu' had been replaced with a diesel operated crusher - everything else remains the same, even after nearly 50 years. These units are really small scale and service a small segment of the sugarcane sector.

The procedure is pretty simple and captured in photographs. 'Gur' I believe has many health benefits over the white sugar that we consume. More on that

Sugarcane growing in the field.

Transportation of cut sugarcane by a tractor trailer to the 'gur-making' unit.

Another mode of transportation; off loading at the 'gur-making' unit.

Weighing of the sugarcane - payment to the farmer is by weight.

Diesel operated crushing unit. The juice is stored in cans for sedimentation purposes; sieved and put in the first pan and the leftover solid material after crushing the sugarcane, called bagasse, is dried in the sun and used as fuel to heat the pans.

Stirring the pan filled with sieved sugarcane juice.

'Bagasse' is used to light the fire under the large pans.

The juice is moved from the right to the left pan - colder to hotter pans. In the left most pan the juice boils; vegetable clarifiers are added that help bring the impurities to the top and can be skimmed off. Organic process; No chemicals are used unlike in the making of crystal white sugar.

At a certain consistency, known through experience, the semi solid, hot, 'gur' is given its shape either by hand or through the use of containers. As it cools down it solidifies. Eating raw hot 'gur' is a treat and worth trying for those who have not done it yet. It also helps bring us Indians closer to our countrymen that live in Bharat.