Gud (Jaggery)

How this gud (jaggery) came to be

Before sugar existed in Indian kitchens, there was gud. It sweetened the first sips of chai, finished every meal, and was pressed into the hands of children as a reward. It was not a health trend — it was just the way things were. Then refineries came, white sugar arrived, and gud quietly moved to the back of the shelf.

FromKhet Gud is our way of bringing it back to the front. Made from freshly harvested sugarcane — the juice extracted the same day, slow-cooked in iron kadhais over firewood, purified with nothing but okra pulp the way farmers have done for centuries. No sulphur. No chemicals. No bleaching agents that turn it unnaturally golden.

Our gud is the colour it should be — a deep, warm amber-brown. It has the slight bitterness of molasses, the warmth of iron, and a sweetness that does not spike and crash but settles gently, the way real food does.