Thread 1/
GUR & GAANRAI
Gur (jaggery) is made from concentrated raw sugar-cane juice boiled in a vessel & later cooled & solidified into small-sized lumps in a traditional chakki (mill)-Gaanrai
Usually dark brown, or golden brown with 50% sucrose, 20% moisture & 20% invert sugars
Thread 1/GUR & GAANRAIGur (jaggery) is made from concentrated raw sugar-cane juice boiled in a vessel & later cooled & solidified into small-sized lumps in a traditional chakki (mill)-GaanraiUsually dark brown, or golden brown with 50% sucrose, 20% moisture & 20% invert sugars
Thread 1/GUR & GAANRAIGur (jaggery) is made from concentrated raw sugar-cane juice boiled in a vessel & later cooled & solidified into small-sized lumps in a traditional chakki (mill)-GaanraiUsually dark brown, or golden brown with 50% sucrose, 20% moisture & 20% invert sugars
Thread 1/GUR & GAANRAIGur (jaggery) is made from concentrated raw sugar-cane juice boiled in a vessel & later cooled & solidified into small-sized lumps in a traditional chakki (mill)-GaanraiUsually dark brown, or golden brown with 50% sucrose, 20% moisture & 20% invert sugars
Thread 1/GUR & GAANRAIGur (jaggery) is made from concentrated raw sugar-cane juice boiled in a vessel & later cooled & solidified into small-sized lumps in a traditional chakki (mill)-GaanraiUsually dark brown, or golden brown with 50% sucrose, 20% moisture & 20% invert sugars
2/
GUR & GAANRAI
Labour intensive steps include
Crushing sugarcane into raw soapy juice into vessel-Sandooqay
Pouring juice from Sandooqay into Karhay underneath which a fire is lit by a fire-man called Jhook-mar
Jhook-mar ensures that Karhay gets steady fire for about an hour.
2/GUR & GAANRAILabour intensive steps includeCrushing sugarcane into raw soapy juice into vessel-SandooqayPouring juice from Sandooqay into Karhay underneath which a fire is lit by a fire-man called Jhook-marJhook-mar ensures that Karhay gets steady fire for about an hour.
2/GUR & GAANRAILabour intensive steps includeCrushing sugarcane into raw soapy juice into vessel-SandooqayPouring juice from Sandooqay into Karhay underneath which a fire is lit by a fire-man called Jhook-marJhook-mar ensures that Karhay gets steady fire for about an hour.
2/GUR & GAANRAILabour intensive steps includeCrushing sugarcane into raw soapy juice into vessel-SandooqayPouring juice from Sandooqay into Karhay underneath which a fire is lit by a fire-man called Jhook-marJhook-mar ensures that Karhay gets steady fire for about an hour.
2/GUR & GAANRAILabour intensive steps includeCrushing sugarcane into raw soapy juice into vessel-SandooqayPouring juice from Sandooqay into Karhay underneath which a fire is lit by a fire-man called Jhook-marJhook-mar ensures that Karhay gets steady fire for about an hour.
3/
GUR & GAANRAI
As the juice in Karhay boils, froth of wood particles & other impurities called Kheeray is skimmed off
As jhook-mar’s fire rages on, with constant stirring piping-hot sugar stew thickens, turns golden & is reduced to about 1/3 of original volume in a few hours
3/GUR & GAANRAIAs the juice in Karhay boils, froth of wood particles & other impurities called Kheeray is skimmed offAs jhook-mar’s fire rages on, with constant stirring piping-hot sugar stew thickens, turns golden & is reduced to about 1/3 of original volume in a few hours
3/GUR & GAANRAIAs the juice in Karhay boils, froth of wood particles & other impurities called Kheeray is skimmed offAs jhook-mar’s fire rages on, with constant stirring piping-hot sugar stew thickens, turns golden & is reduced to about 1/3 of original volume in a few hours
3/GUR & GAANRAIAs the juice in Karhay boils, froth of wood particles & other impurities called Kheeray is skimmed offAs jhook-mar’s fire rages on, with constant stirring piping-hot sugar stew thickens, turns golden & is reduced to about 1/3 of original volume in a few hours
3/GUR & GAANRAIAs the juice in Karhay boils, froth of wood particles & other impurities called Kheeray is skimmed offAs jhook-mar’s fire rages on, with constant stirring piping-hot sugar stew thickens, turns golden & is reduced to about 1/3 of original volume in a few hours
4/
GUR & GAANRAI
Once liquid is thickened enough & begins to take soft-solid shape, it is poured out from Karhay into a flat-bottomed pan called ATHRA where it is molded into desired small lumps of Gur by hands by the entire group running the GAANRI & allowed to cool off
4/GUR & GAANRAIOnce liquid is thickened enough & begins to take soft-solid shape, it is poured out from Karhay into a flat-bottomed pan called ATHRA where it is molded into desired small lumps of Gur by hands by the entire group running the GAANRI & allowed to cool off
4/GUR & GAANRAIOnce liquid is thickened enough & begins to take soft-solid shape, it is poured out from Karhay into a flat-bottomed pan called ATHRA where it is molded into desired small lumps of Gur by hands by the entire group running the GAANRI & allowed to cool off
4/GUR & GAANRAIOnce liquid is thickened enough & begins to take soft-solid shape, it is poured out from Karhay into a flat-bottomed pan called ATHRA where it is molded into desired small lumps of Gur by hands by the entire group running the GAANRI & allowed to cool off
4/GUR & GAANRAIOnce liquid is thickened enough & begins to take soft-solid shape, it is poured out from Karhay into a flat-bottomed pan called ATHRA where it is molded into desired small lumps of Gur by hands by the entire group running the GAANRI & allowed to cool off
5/
GUR & GAANRAI
Gaanrai season is Nov-Dec till Mar-Apr
Typical village Gaanrai needs 4-5 ppl inc
cane-crusher
cane-loader
Karray operator to stir liquid
jhook-maar to keep fire lit
1 round of production is called a Pur (2-3 hours)
small sized gaanrai usually makes 3-4 purs/day
5/GUR & GAANRAIGaanrai season is Nov-Dec till Mar-AprTypical village Gaanrai needs 4-5 ppl inccane-crushercane-loaderKarray operator to stir liquidjhook-maar to keep fire lit1 round of production is called a Pur (2-3 hours)small sized gaanrai usually makes 3-4 purs/day
5/GUR & GAANRAIGaanrai season is Nov-Dec till Mar-AprTypical village Gaanrai needs 4-5 ppl inccane-crushercane-loaderKarray operator to stir liquidjhook-maar to keep fire lit1 round of production is called a Pur (2-3 hours)small sized gaanrai usually makes 3-4 purs/day
5/GUR & GAANRAIGaanrai season is Nov-Dec till Mar-AprTypical village Gaanrai needs 4-5 ppl inccane-crushercane-loaderKarray operator to stir liquidjhook-maar to keep fire lit1 round of production is called a Pur (2-3 hours)small sized gaanrai usually makes 3-4 purs/day
5/GUR & GAANRAIGaanrai season is Nov-Dec till Mar-AprTypical village Gaanrai needs 4-5 ppl inccane-crushercane-loaderKarray operator to stir liquidjhook-maar to keep fire lit1 round of production is called a Pur (2-3 hours)small sized gaanrai usually makes 3-4 purs/day
6/
GUR & GAANRAI
4000+ Gaanrai in Charsadda Swabi Mardan Pesh crush 1.7 Mil MT+ sugarcane producing nearly 100,000 MT Gur
Provide livelihood to thousands
Provide a "superfood Sweetner" healthier than refined sugar-pure, organic & natural

Story Zohaib
Pics @AmirKha01737201

ENDS
6/GUR & GAANRAI4000+ Gaanrai in Charsadda Swabi Mardan Pesh crush 1.7 Mil MT+ sugarcane producing nearly 100,000 MT GurProvide livelihood to thousandsProvide a "superfood Sweetner" healthier than refined sugar-pure, organic & naturalStory ZohaibPics @AmirKha01737201ENDS
6/GUR & GAANRAI4000+ Gaanrai in Charsadda Swabi Mardan Pesh crush 1.7 Mil MT+ sugarcane producing nearly 100,000 MT GurProvide livelihood to thousandsProvide a "superfood Sweetner" healthier than refined sugar-pure, organic & naturalStory ZohaibPics @AmirKha01737201ENDS
6/GUR & GAANRAI4000+ Gaanrai in Charsadda Swabi Mardan Pesh crush 1.7 Mil MT+ sugarcane producing nearly 100,000 MT GurProvide livelihood to thousandsProvide a "superfood Sweetner" healthier than refined sugar-pure, organic & naturalStory ZohaibPics @AmirKha01737201ENDS
6/GUR & GAANRAI4000+ Gaanrai in Charsadda Swabi Mardan Pesh crush 1.7 Mil MT+ sugarcane producing nearly 100,000 MT GurProvide livelihood to thousandsProvide a "superfood Sweetner" healthier than refined sugar-pure, organic & naturalStory ZohaibPics @AmirKha01737201ENDS
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