Patali Gur

You can buy authentic and pure khejur patali gur online directly from Healthyfly. We ensure authenticity by managing the entire process, from sourcing the sap from our 'shiulis' in Bankura to boiling it traditionally, ensuring no additives or refined sugar.

Patali Gur is made only from the sap of the date palm tree, giving it a unique smoky, caramel flavor profile. Regular jaggery is most commonly made from sugarcane juice and has a different taste.

Pure Patali Gur has a deep, dark brown color, a rich (not artificial) aroma, and a soft, fudge-like texture that melts easily. It should not be rock-hard, which can indicate added sugar. Healthyfly’s gur is guaranteed pure and unadulterated.

Khejur Patali is rich in iron, with 11 mg per 100g, which is excellent for helping to prevent anemia by boosting hemoglobin levels. It also provides magnesium, potassium, and antioxidants for overall immune and digestive support.

To maintain its freshness, flavor, and soft texture, you should store your Patali Gur in an airtight container in the refrigerator. This is especially important in warmer climates to prevent it from melting.

The khejur patali gur price reflects its seasonal and artisanal nature. Because it's a labor-intensive product, harvested only in winter by skilled 'shiulis', authentic Patali Gur is a premium delicacy. Check this page for Healthyfly's current price.

Our gur is special because of our direct sourcing from Bankura and our control over the process. We wait for the perfect cold conditions (below 15°C) to harvest the richest sap, ensuring a product with optimal iron content, a unique thick texture, and the true, traditional taste of Bengal.

Majhdia patali gur tends to be lighter in colour with a softer consistency that melts easily, offering refined sweetness with caramel undertones. Bankura patali gur is darker (deep brown to black), denser, and has a more robust, intense flavour. The thicker consistency of Bankura patali makes it suitable for different culinary applications compared to the softer Nadia varieties. Both are solid forms shaped in moulds, but their texture and taste profiles are distinctly different.

Bankura produces patali gur earlier in the winter season, typically becoming available in late November. Majhdia patali gur arrives later, usually from mid-December onwards when temperatures drop further and remain consistently around 14°C. This timing reflects when each region's date palms produce optimal sap. The availability window for authentic patali gur is limited to the coldest winter months.

Authentic patali gur should have a relatively soft texture that you can break or cut easily – overly hard patali often indicates adulteration with added sugar or molasses. Check for uniform colour throughout (golden to brown for Majhdia, dark brown to black for Bankura) without white spots or crystallization. It should have a distinctive smoky-sweet aroma from traditional wood-fired processing. Buy from suppliers who can verify their regional sourcing, as genuine patali gur from established production areas ensures quality and authenticity.