Organic jaggery — gur, in the old sense — is single-origin sugarcane, juiced and reduced the same day in open pans, small batch. No sulphur, no bleaching agent, no clarifier. That is why it is amber-brown rather than uniformly pale, why the colour shifts a little between batches, and why it tastes faintly of molasses instead of tasting of nothing. Use it in chikki, gur ki roti, kheer, and in place of sugar in your morning tea.

Dhaga mishri is the slow one — sugar crystallised on cotton thread over 8 to 10 days, snapped off in irregular rock pieces with the thread still running through. Nothing bleached, nothing added. Traditionally offered as prasad, stirred into saunf after a meal, or given to children as the everyday sweet.

Both are made in the same FSSAI-licensed facility as our oils — licence 10724999001232, ISO 22000, and USFDA-registered.