Jaggery (Gur) is relished across North India during winters when its use becomes mandatory for preparation of sweetened delicacies. Jaggery is made by boiling sugarcane juice over fire in large iron cauldrons with repeated churning and stirring until it turns thick. This thick semi-solid liquid is then left to cool. After hardening it turns into Jaggery. It’s known as Gur in local dialects.