Sugarcane Jaggery

Khansland Sugarcane Jaggery is produced from organically grown sugarcane in the traditional open-vessel method — freshly pressed sugarcane juice is boiled over wood fires in large iron karahi until it reduces to a thick, golden syrup, then stirred continuously as it cools and thickens, developing the characteristic smooth texture and rich, robust caramel flavour that defines premium quality akher gur.

Our akher gur is a deep golden colour with a clean, robust caramel sweetness, a hint of natural molasses bitterness, and none of the thin, overly sweet flavour characteristic of jaggery produced from diluted sugarcane juice. Sugarcane jaggery is the traditional sweetener for payesh throughout northern Bangladesh, where date palm gur is less available. Its bold flavour stands up beautifully to the richness of milk and rice, creating payesh with significantly more depth than preparations made with white sugar.

It is also the sweetener of choice for traditional sandesh, nolen gur mishti doi, and the range of Bengali winter sweets that define the culinary celebration of the cool season. Each batch is produced by traditional jaggery-making families in Rajshahi and Natore who have maintained the craft across generations.