Palm jaggery is quite common in india. Atleast we knew of it. Aai used to get it wrapped in newspaper. I should again thank my sister since, she used to eat the jaggery with such gusto, that I developed my undying love for it as well. Coming to palm jaggery. These were like big coins, their borders having thin casing.Obviously it must have been molded in log shape and later thinly sliced. coming to think of it, it must have been palm leaves used together to shape the jaggery. This casing when removed, gave way to a thin spiral ribbon and one of the sweetest thing in the world. Palm jaggery.
I have never eaten notun gur or nolen gur (date palm jaggery. Very common in winters in Bengal). But I can surely understand their euphoria. My case is the same in case of palm jaggery. I guess that must have also been the reason that I am attracted to natural taste, without chemicals in name of beautification. I like raw jaggery and not one with sulphur and I love jaggery instead of sugar, organic sugar instead of polished one. The list goes on. I also love kakvi/liquid jaggery (which has cooling properties according to Ayurveda and so does jaggery) with hot chapatti.
But like most things in life, change made me lose out the sources for palm jaggery. Just like it did for sharkara upperi (jaggery coated banana chips). Though sharkara uperi is available but not that much since most tamilian shantys near the station, which also had bananas, some typical foods like tapioca chips, boondi laddu and some magazines with kudukudu chakli kadboli (Tamil) script.but when these shops closed, one by one due to advent of machine made lays, we lost on the stuff which we otherwise took for granted. so sharkara uperi which was once available throughout the year is now available only in onam (kerala festival). Though some brands did offer them in packets, the taste was just not same, maybe because of stinging on jaggery.
Then my mother ( obviously only one who remembers my likes now...I remember my pilla's) found some in mangalore store near our place. Though the smell, look and taste was same, still the slight synthetic taste giveaway. Till I found some in an Indian store. These were mounds and color and smell apart, didn't look like the circular coins that I had come to love. I tried some but it had so much of supposed added impurities in name of raw that my initial excitement faded and they remained abandoned in an old bournvita box for a while ( which was a real feat, considering, I don't spare my weaknesses for that long...dark chocolates are finished in two days, and some sweets lesser than that).
Then I read about a South Indian recipe and it struck to me. I cannot eat ethers mounds but surely I can drink them. It was more to finish off ( I swear ;) than to enjoy.
So I kept these mounds in some water overnight. Next day I got lovely dark liquid that I strained in fine mesh. Then I cooled it in the fridge. And forgot about it (again). The next day in need of a quick fix coolant for hot Nevada heated gym exhausted body, I came across this liquid. I had read that in earlier days, when people came home from hot summers outside, they were offered jaggery water, where jaggery acted as natural coolant. Inspired, I mixed the thick liquid in equal parts of water. And experienced instant rejunivation. I tasted past in those sips. Past of easy life and simple stuff, of palms and 'tadgola' in each one of sip. Needless to say, the syrup/liquid got over in bit too soon.