Yamuna Nagar Sugarcane Gur Jaggery Processing

Yamuna Nagar's fertile Siwalik foothills soils support sugarcane cultivation that feeds both large sugar mills and village-level kolhu gur presses, with Jagadhri tehsil producing substantial quantities of open-pan gur jaggery from October to February. Village women and farm families process excess cane at cooperative presses, producing the dark-flavoured gurh that is eaten with makki roti, mixed into sesame-gur chikki, and offered at gurudwara langar during winter. The gur from Yamuna Nagar's sub-mountain belt has a slightly higher moisture content than Malwa gur, giving it a softer texture prized for kadhi and sweet preparations.