The finest sugarcane that grows naturally is concentrated to create Muzaffarnagar Gur, also known as jaggery. The largest jaggery market in India is located at Muzaffarnagar. It makes about 20 percent of all the rustic sweetener produced in India, which is considered lucky by many.

The produce

The cane is gathered in a cement tank after being crushed in machinery prior to boiling. Then, at the furnace's end, a drain transports it to a kadai (pan). The juice is moved to the second pan and purified after it reaches the necessary temperature.

Clarification is achieved by using a solution composed of wild ladyfinger stems, known locally as sukhlai (Abelmoschus spp.). To give the gur its desired golden color, chemicals are used during the process. After the clear syrup has been concentrated to the necessary consistency, it is moved to another pan that is placed directly at the furnace's opening. This completes the final concentration. Next, the semi-solid product is transferred to a flat platform, chak. After cooling, a small amount of phatki, also known as alum, is added to improve the color of the gur. The sticky substance is formed into different shapes, like laddu, chaku, or khurpa, and then dried.

GI tag

The sweet tag of GI was conferred to Muzaffarnagar Gur (Jaggery) in 2023.