Nolen gur as a term by itself means “new jaggery” in Bengali and it is also known as Jhola gur. The extraction is a very delicate process which requires earthen containers to be used on top of date palm trees to catch and extract the sap out of the tree. Followingly, the next morning before sun rise, the containers are taken from the tree and the process of extraction begins with the first batch of extract providing the “Nolen Gur”. It is well demonstrated in the 1973 Hindi film “Saudagar” which is based on the Bengali short story Ras by Narendranath Mitra. The jaggery used for making Nolen gur is extremely rich in minerals and antioxidants thereby boosting immunity and acts as a natural body detoxificant. It acts as a good post meal dessert sweet aiding the process of digestion. The high iron content and potassium helps to alleviate problems caused by anemia by increasing the hemoglobin level. The magnesium content helps to to build and maintain the nervous system bones and muscles of the body. The dishes which are easily prepared from Nolen gur are- Jaynagarer Moa, Patishapta, Nolen Gurer Payesh and Tamil Nadu Karupatti Halwa.
In terms of health, this delicacy is completely free from preservatives and chemicals which makes it an important part and parcel of Bengali cuisine.