Our story
Born from village roots, ShuddhGaon was started by a software engineer with a simple mission: bring pure, chemical-free jaggery to modern homes.
Baghpat and Muzaffarnagar have made gur for generations. Yet the jaggery reaching city kitchens had been bleached, blended and stripped of everything that made it worth eating. So we kept it simple: buy cane from farms we can name, crush it on a traditional kolhu, cook it slowly in an iron kadhai, and seal it into an honest jar with a label that says exactly what is inside.
We are early, and we are small. What we can promise is that nothing goes into the jar that we would not put in our own tea.
Ayush Tomar, Founder. Software engineer from Baghpat, in the sugarcane belt of western Uttar Pradesh, who started ShuddhGaon to sell village gur made on a kolhu, the way it has always been made there.
How our jaggery is made
- Cane bought from farms we can name, in the Baghpat and Muzaffarnagar belt.
- Crushed on a traditional village kolhu.
- Slow-cooked in open iron kadhais, with nothing added to bleach it, speed it up or make it keep longer.
- Sealed at source and shipped from Baghpat to kitchens across India.
Packed in Baghpat, Uttar Pradesh, India. FSSAI licence 22725347000832.
Read more: why our jaggery is sulphur-free, how jaggery is made, step by step and Gur Gyan, our guide to everything about gur.