Octobit
Nalen Gur নলেন গুড়
Preparation of a typical molasses (Nalen gur) endemic to Bengal.
The process is long and tedious. First, a juice is extracted from date palm trees (the extraction-process is the same of that of rubber). Then the fresh juice collected overnight is taken to the country-factories in the early morning, where it is first boiled using dried leaves as fuel. And then when it has reached a certain consistency, it is churned with a wooden spatula (show here).
the Molasses, with this churning, takes a semi-solid form, and then it is dried in for of cakes (the holes seen here, are the dices in which the semi-solid molasses is poured to dry).
the taste is utterly sweet, and non-palatable to most of the tongues of the world. but Bengalis love it, almost to the point of their first love. And this molasses is used to make various sweetmeats which bears the signature flavor of the molasses.
Nalen Gur নলেন গুড়
Preparation of a typical molasses (Nalen gur) endemic to Bengal.
The process is long and tedious. First, a juice is extracted from date palm trees (the extraction-process is the same of that of rubber). Then the fresh juice collected overnight is taken to the country-factories in the early morning, where it is first boiled using dried leaves as fuel. And then when it has reached a certain consistency, it is churned with a wooden spatula (show here).
the Molasses, with this churning, takes a semi-solid form, and then it is dried in for of cakes (the holes seen here, are the dices in which the semi-solid molasses is poured to dry).
the taste is utterly sweet, and non-palatable to most of the tongues of the world. but Bengalis love it, almost to the point of their first love. And this molasses is used to make various sweetmeats which bears the signature flavor of the molasses.