Some question about Jaggery made out of Dates
Everyone at some point in life would have had sugarcane jaggery but not jaggery made out of dates! This kind of jaggery is not made from the date itself but from the tree. In some places in the country, it is also called ‘taadhi’.
1) Let’s know how it’s made:-
We have to first peel off the layer and then take out the juice from the tree.
2) How much do you peel?
Like paper or cloth
3) From where do you procure this?
It isn’t restricted to one village or area because it is a difficult process to get the juice. Lots of trees are peeled and then the wooden pot is placed in such a manner so that the juice gets accumulated in that vessel. After this, we wait for the juice to get dried up so that we can turn it into jaggery.
4) How many pots do you hang onto one tree?
If the weather is good then for 3 days we hang the pot on the tree. Within 24 hours, juice starts to accumulate without peeling off the layer.
5) How does the juice accumulate inside the pot without doing anything?
We make a cut at the top and put a wooden tap thing on it, once we put a cut then juice starts to fill in. We wait for the juice to accumulate, once it is done then we pour the juice in small holes made on the ground. Then jaggery is made here only, on this stove is made and then jaggery is made. We steal the juice then take it to home; there it takes almost 1-1.5 hours to make jaggery. We make this much of jaggery, almost 1 kg or 1.5 kg jaggery.
6) How many pots do you hang on the trees in a day?
Almost 10-12 pots. Also, It depends on the person who makes jaggery, whether that person needs juice accumulated from 60-70 trees. It purely depends on the capability of the person who makes the jaggery.
7) And how much juice gets filled in these pots?
If the trees are good then all the pots will fill. So 5-6 kilograms of jaggery can be made easily. This kind of jaggery not only tastes good but has a lot of health benefits as well.
8) What is the difference in the taste of this jaggery and the jaggery made from sugarcane?
This tastes better because it has a grainy texture to it. If we eat this jaggery then our body stays warm in the winters. One will find this jaggery during winters only. This is kind of hard work for making jaggery can be only expected in winters and then it is sold in the market. If we eat this then during winters our body gets natural heat. Our joints also remain in good working conditions.
9) What is the usual taste of this jaggery?
It has a perfect amount of sweetness to it. This kind of jaggery is not only sold in Mahoba but also in Delhi. We export it to Bangalore and even Jammu and Kashmir. Almost 150-200 kilograms is exported. We sell it to a contractor and he takes it to other cities. It first goes to Delhi and then to other cities.