their juice. This juice is then boiled until
it becomes brown, murky, and sticky; at
that point, it’s poured into molds to cool
and solidify. The first time I saw gur
being made was in our village, Bhikhi.
The sharp smell was overpowering.
Dried, discarded sugarcane husks were
scattered everywhere, and the workers
boiled all the good stuff. I use this as my
sweetener of choice, but of course, you
can use whichever sweetener you’re
most comfortable with.
- MINT (PUDINA, PODINA): Grown in
the back yards of many Indian families,
fresh mint is a key element of the North
Indian dinner table. The mint used for
Indian chutneys and marinades has a
