Patali gur or Khejur gur is traced to the region of Jaynagar from West Bengal. But has a big following among Bengali and non Bengali people. Patali gur is used for repairing several sweetmeats and confectioneries such as Sandesh, Payesh and Rosogolla during the winter season. The sweet is produced by a traditional process to retain its freshness and authenticity. The Patali or date palm jaggery is processed and packaged under hygienic conditions and no preservatives or additives are added. It is ensured that no artificial sweetener or aroma is added to it. The standards of healthy regularity board is maintained. Patali gur is a pure vegetarian food ingredient. And enhance finds prominence in the making of “prasadam”. With respect to its structure it is gooey texture and melts under warm conditions. The jaggery used to make Nolen gur is high in minerals and antioxidants, which helps to improve immunity and function as a natural body detoxifier. It’s a tasty snack to have after a meal and helps with the process of digestion. The high iron and potassium content helps to reduce anemia-related issues by increasing hemoglobin levels. Magnesium present in the Patali Gur further aids in the development and maintenance of the nervous system, bones, and muscles of the body.