Jaggery commonly known as ‘gur’ and is a traditional delicacy in Punjab since ancient times has been creatively reintroduced in three different flavours by students of Guru Angad Dev Veterinary and Animal Sciences University (GADVASU).
HT Team met these students on Monday at second food festival organised by different departments of the GADVASU at college of fisheries.
Harman Sidhu, a final year student of Bachelor of Dairy Technology, came up with this idea about four weeks before the festival. He approached the higher authorities in his department who instantly gave him a green signal. Later, a few of his classmates also joined him for the purpose.
“Usually jaggery is available in its regular flavour in markets. There has been no innovation to add flavours to it although it is a traditional delicacy that was once a base for all the conventional desserts and was an alternative for sugar. However, we came up with peanut, khas-khas (poppy seeds) and til (sesame seeds) flavours. The new jaggery flavours have been highly applauded in the festival today and we have sold more than 100 boxes worth half kg each,” said Sidhu, who along with his team displayed this specialty for the maiden time at the festival.
Interestingly, due to traditional and heritage connect of this specialty, students and the university have branded it as ‘virsa sambhal’ gur. With these new flavours they aim to make it popular even in the urban pockets.
“Jaggery is more popular in rural areas, whereas denizens in cities mainly prefer confectionary items, chocolates and sweets that are not as healthy as jaggery. Moreover, it is best to have jaggery in winter as it is rich in iron and many other minerals,” said second year student of Bachelor of Dairy Technology Ramandeep Kaur, who is Harman’s colleague.
Dean, College of Dairy Science and Technology, and director, students welfare, SPS Sangha said, “Youngsters focus rarely on traditional delicacies, but the flavoured jaggery will captivate both the young and the old.”