Posted by: kailoketa December 22, 2010
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thuikka mora, tera tigra sapre pachi hami lai k garnthis tha bhoos tigre dhandukari mora, bhanera hamra hajur ba le diyeko arti anusar:
chaku, gud, molasses, jaggery all belong to the same family. the difference lies in the boiling process. after the cane is crushed, sugarcane juice is boiled to yield varieties of sugar. the one we call gud gets heated for the shortest duration compared to chaku - the longest and thus more concentrated and better to taste.
when you boil this too long (taking care not to burn it off), it crystalizes to brown sugar. throw in some charcoal through a filter -- the industry uses animal bone charcoal (you thought where all the animal bones went?) -- it becomes the best white crystalline sugar that you can buy in a grocery store.
tehi bhayera bhagawan lai sakkhar chadaunu bhannu bha cha hajurba le!
chaku, gud, molasses, jaggery all belong to the same family. the difference lies in the boiling process. after the cane is crushed, sugarcane juice is boiled to yield varieties of sugar. the one we call gud gets heated for the shortest duration compared to chaku - the longest and thus more concentrated and better to taste.
when you boil this too long (taking care not to burn it off), it crystalizes to brown sugar. throw in some charcoal through a filter -- the industry uses animal bone charcoal (you thought where all the animal bones went?) -- it becomes the best white crystalline sugar that you can buy in a grocery store.
tehi bhayera bhagawan lai sakkhar chadaunu bhannu bha cha hajurba le!