English Passage Quiz: 14.07.2021

Read the following passage and answer the questions that follow.
From sweets made on Makar Sankranti to the thick, creamy payesh and the everyday comfort food of doodh-bhaat (milk and rice), khejurer gur nudged and pushed white sugar out of business and elevated the mundane. Khejurer gur or date palm jaggery, that highly prized seasonal produce, occupies a place of pride in Bengal’s already accomplished sweet-making history. It is, however, difficult to know exactly when khejurer gur became popular in Bengal. Some early references can be found from the history of Joynogorer moa. The old Pundra Bardhan in undivided Bengal, now Bogra in Bangladesh, became known as Gour for its high-quality gur produced from sugarcane. At that time, Mitraganj was a famous market in Joynagar, which is now in Bengal’s South 24 Parganas district. A weekly market or haat was held on Mondays and Fridays in that village where people from different villages came to sell gur. The fine quality of the date palm jaggery sold in this haat is orally documented in the Piruli song of Farid Pir and also in the folk poems of Dakshin Kalikapur village. The reason why a more formal, ‘Sanskritised’ documentation of the origin of khejurer gur is unavailable is because the Siulis – the artisans — belonged to the lower castes.

Date palm jaggery can be eaten as nolen gur — the softer, golden coloured gur, named after the nol, or the pipe that is used to collect the sap, and from nolen meaning new. Or as jhola gur, the viscous liquid gur made by reducing the sap but stopping short of crystallisation. Jhola comes from the Bengali word for ‘hanging’ — the way the pots are hung. Jhola gur has low shelf life but high aroma, and is used to make the famous Joynagarer moa. Then there is poyra gur, from the word poila or ‘first’, for the gur made from the first sap of the season. This is believed to be the best variety because of the elongated period of rest that the tree gets.

The jhola gur made from the first sap is called jiren jhola gur — ‘jiren’ being the word for resting. The jiren gur is almost translucent. The sap is reduced further on low heat and poured into terracotta moulds to yield the solidified patali, which has the highest shelf life of about eight months but is the most compromised on flavour. Khejurer gur has now became a part of fine dining and has inspired several refined sweets, but the first jhola gur each season still evokes memories of a winter special Bengali breakfast of luchi and jhola gur. Or, as the famous poet Sukumar Ray recalled, “kintu shobar chaite bhalo, pauruti aar jhola gur” — the best of all is bread with jhola gur.

Source: The Hindu
https://www.thehindu.com/life-and-style/food/date-palm-jaggery-the-sweetness-of-bengal-winters/article30879843.ece

Read the following passage and answer the questions that follow.
From sweets made on Makar Sankranti to the thick, creamy payesh and the everyday comfort food of doodh-bhaat (milk and rice), khejurer gur nudged and pushed white sugar out of business and elevated the mundane. Khejurer gur or date palm jaggery, that highly prized seasonal produce, occupies a place of pride in Bengal’s already accomplished sweet-making history. It is, however, difficult to know exactly when khejurer gur became popular in Bengal. Some early references can be found from the history of Joynogorer moa. The old Pundra Bardhan in undivided Bengal, now Bogra in Bangladesh, became known as Gour for its high-quality gur produced from sugarcane. At that time, Mitraganj was a famous market in Joynagar, which is now in Bengal’s South 24 Parganas district. A weekly market or haat was held on Mondays and Fridays in that village where people from different villages came to sell gur. The fine quality of the date palm jaggery sold in this haat is orally documented in the Piruli song of Farid Pir and also in the folk poems of Dakshin Kalikapur village. The reason why a more formal, ‘Sanskritised’ documentation of the origin of khejurer gur is unavailable is because the Siulis – the artisans — belonged to the lower castes.

Date palm jaggery can be eaten as nolen gur — the softer, golden coloured gur, named after the nol, or the pipe that is used to collect the sap, and from nolen meaning new. Or as jhola gur, the viscous liquid gur made by reducing the sap but stopping short of crystallisation. Jhola comes from the Bengali word for ‘hanging’ — the way the pots are hung. Jhola gur has low shelf life but high aroma, and is used to make the famous Joynagarer moa. Then there is poyra gur, from the word poila or ‘first’, for the gur made from the first sap of the season. This is believed to be the best variety because of the elongated period of rest that the tree gets.

The jhola gur made from the first sap is called jiren jhola gur — ‘jiren’ being the word for resting. The jiren gur is almost translucent. The sap is reduced further on low heat and poured into terracotta moulds to yield the solidified patali, which has the highest shelf life of about eight months but is the most compromised on flavour. Khejurer gur has now became a part of fine dining and has inspired several refined sweets, but the first jhola gur each season still evokes memories of a winter special Bengali breakfast of luchi and jhola gur. Or, as the famous poet Sukumar Ray recalled, “kintu shobar chaite bhalo, pauruti aar jhola gur” — the best of all is bread with jhola gur.

Source: The Hindu
https://www.thehindu.com/life-and-style/food/date-palm-jaggery-the-sweetness-of-bengal-winters/article30879843.ece

Read the following passage and answer the questions that follow.
From sweets made on Makar Sankranti to the thick, creamy payesh and the everyday comfort food of doodh-bhaat (milk and rice), khejurer gur nudged and pushed white sugar out of business and elevated the mundane. Khejurer gur or date palm jaggery, that highly prized seasonal produce, occupies a place of pride in Bengal’s already accomplished sweet-making history. It is, however, difficult to know exactly when khejurer gur became popular in Bengal. Some early references can be found from the history of Joynogorer moa. The old Pundra Bardhan in undivided Bengal, now Bogra in Bangladesh, became known as Gour for its high-quality gur produced from sugarcane. At that time, Mitraganj was a famous market in Joynagar, which is now in Bengal’s South 24 Parganas district. A weekly market or haat was held on Mondays and Fridays in that village where people from different villages came to sell gur. The fine quality of the date palm jaggery sold in this haat is orally documented in the Piruli song of Farid Pir and also in the folk poems of Dakshin Kalikapur village. The reason why a more formal, ‘Sanskritised’ documentation of the origin of khejurer gur is unavailable is because the Siulis – the artisans — belonged to the lower castes.

Date palm jaggery can be eaten as nolen gur — the softer, golden coloured gur, named after the nol, or the pipe that is used to collect the sap, and from nolen meaning new. Or as jhola gur, the viscous liquid gur made by reducing the sap but stopping short of crystallisation. Jhola comes from the Bengali word for ‘hanging’ — the way the pots are hung. Jhola gur has low shelf life but high aroma, and is used to make the famous Joynagarer moa. Then there is poyra gur, from the word poila or ‘first’, for the gur made from the first sap of the season. This is believed to be the best variety because of the elongated period of rest that the tree gets.

The jhola gur made from the first sap is called jiren jhola gur — ‘jiren’ being the word for resting. The jiren gur is almost translucent. The sap is reduced further on low heat and poured into terracotta moulds to yield the solidified patali, which has the highest shelf life of about eight months but is the most compromised on flavour. Khejurer gur has now became a part of fine dining and has inspired several refined sweets, but the first jhola gur each season still evokes memories of a winter special Bengali breakfast of luchi and jhola gur. Or, as the famous poet Sukumar Ray recalled, “kintu shobar chaite bhalo, pauruti aar jhola gur” — the best of all is bread with jhola gur.

Source: The Hindu
https://www.thehindu.com/life-and-style/food/date-palm-jaggery-the-sweetness-of-bengal-winters/article30879843.ece

Read the following passage and answer the questions that follow.
From sweets made on Makar Sankranti to the thick, creamy payesh and the everyday comfort food of doodh-bhaat (milk and rice), khejurer gur nudged and pushed white sugar out of business and elevated the mundane. Khejurer gur or date palm jaggery, that highly prized seasonal produce, occupies a place of pride in Bengal’s already accomplished sweet-making history. It is, however, difficult to know exactly when khejurer gur became popular in Bengal. Some early references can be found from the history of Joynogorer moa. The old Pundra Bardhan in undivided Bengal, now Bogra in Bangladesh, became known as Gour for its high-quality gur produced from sugarcane. At that time, Mitraganj was a famous market in Joynagar, which is now in Bengal’s South 24 Parganas district. A weekly market or haat was held on Mondays and Fridays in that village where people from different villages came to sell gur. The fine quality of the date palm jaggery sold in this haat is orally documented in the Piruli song of Farid Pir and also in the folk poems of Dakshin Kalikapur village. The reason why a more formal, ‘Sanskritised’ documentation of the origin of khejurer gur is unavailable is because the Siulis – the artisans — belonged to the lower castes.

Date palm jaggery can be eaten as nolen gur — the softer, golden coloured gur, named after the nol, or the pipe that is used to collect the sap, and from nolen meaning new. Or as jhola gur, the viscous liquid gur made by reducing the sap but stopping short of crystallisation. Jhola comes from the Bengali word for ‘hanging’ — the way the pots are hung. Jhola gur has low shelf life but high aroma, and is used to make the famous Joynagarer moa. Then there is poyra gur, from the word poila or ‘first’, for the gur made from the first sap of the season. This is believed to be the best variety because of the elongated period of rest that the tree gets.

The jhola gur made from the first sap is called jiren jhola gur — ‘jiren’ being the word for resting. The jiren gur is almost translucent. The sap is reduced further on low heat and poured into terracotta moulds to yield the solidified patali, which has the highest shelf life of about eight months but is the most compromised on flavour. Khejurer gur has now became a part of fine dining and has inspired several refined sweets, but the first jhola gur each season still evokes memories of a winter special Bengali breakfast of luchi and jhola gur. Or, as the famous poet Sukumar Ray recalled, “kintu shobar chaite bhalo, pauruti aar jhola gur” — the best of all is bread with jhola gur.

Source: The Hindu
https://www.thehindu.com/life-and-style/food/date-palm-jaggery-the-sweetness-of-bengal-winters/article30879843.ece

Read the following passage and answer the questions that follow.
From sweets made on Makar Sankranti to the thick, creamy payesh and the everyday comfort food of doodh-bhaat (milk and rice), khejurer gur nudged and pushed white sugar out of business and elevated the mundane. Khejurer gur or date palm jaggery, that highly prized seasonal produce, occupies a place of pride in Bengal’s already accomplished sweet-making history. It is, however, difficult to know exactly when khejurer gur became popular in Bengal. Some early references can be found from the history of Joynogorer moa. The old Pundra Bardhan in undivided Bengal, now Bogra in Bangladesh, became known as Gour for its high-quality gur produced from sugarcane. At that time, Mitraganj was a famous market in Joynagar, which is now in Bengal’s South 24 Parganas district. A weekly market or haat was held on Mondays and Fridays in that village where people from different villages came to sell gur. The fine quality of the date palm jaggery sold in this haat is orally documented in the Piruli song of Farid Pir and also in the folk poems of Dakshin Kalikapur village. The reason why a more formal, ‘Sanskritised’ documentation of the origin of khejurer gur is unavailable is because the Siulis – the artisans — belonged to the lower castes.

Date palm jaggery can be eaten as nolen gur — the softer, golden coloured gur, named after the nol, or the pipe that is used to collect the sap, and from nolen meaning new. Or as jhola gur, the viscous liquid gur made by reducing the sap but stopping short of crystallisation. Jhola comes from the Bengali word for ‘hanging’ — the way the pots are hung. Jhola gur has low shelf life but high aroma, and is used to make the famous Joynagarer moa. Then there is poyra gur, from the word poila or ‘first’, for the gur made from the first sap of the season. This is believed to be the best variety because of the elongated period of rest that the tree gets.

The jhola gur made from the first sap is called jiren jhola gur — ‘jiren’ being the word for resting. The jiren gur is almost translucent. The sap is reduced further on low heat and poured into terracotta moulds to yield the solidified patali, which has the highest shelf life of about eight months but is the most compromised on flavour. Khejurer gur has now became a part of fine dining and has inspired several refined sweets, but the first jhola gur each season still evokes memories of a winter special Bengali breakfast of luchi and jhola gur. Or, as the famous poet Sukumar Ray recalled, “kintu shobar chaite bhalo, pauruti aar jhola gur” — the best of all is bread with jhola gur.

Source: The Hindu
https://www.thehindu.com/life-and-style/food/date-palm-jaggery-the-sweetness-of-bengal-winters/article30879843.ece

Read the following passage and answer the questions that follow.
From sweets made on Makar Sankranti to the thick, creamy payesh and the everyday comfort food of doodh-bhaat (milk and rice), khejurer gur nudged and pushed white sugar out of business and elevated the mundane. Khejurer gur or date palm jaggery, that highly prized seasonal produce, occupies a place of pride in Bengal’s already accomplished sweet-making history. It is, however, difficult to know exactly when khejurer gur became popular in Bengal. Some early references can be found from the history of Joynogorer moa. The old Pundra Bardhan in undivided Bengal, now Bogra in Bangladesh, became known as Gour for its high-quality gur produced from sugarcane. At that time, Mitraganj was a famous market in Joynagar, which is now in Bengal’s South 24 Parganas district. A weekly market or haat was held on Mondays and Fridays in that village where people from different villages came to sell gur. The fine quality of the date palm jaggery sold in this haat is orally documented in the Piruli song of Farid Pir and also in the folk poems of Dakshin Kalikapur village. The reason why a more formal, ‘Sanskritised’ documentation of the origin of khejurer gur is unavailable is because the Siulis – the artisans — belonged to the lower castes.

Date palm jaggery can be eaten as nolen gur — the softer, golden coloured gur, named after the nol, or the pipe that is used to collect the sap, and from nolen meaning new. Or as jhola gur, the viscous liquid gur made by reducing the sap but stopping short of crystallisation. Jhola comes from the Bengali word for ‘hanging’ — the way the pots are hung. Jhola gur has low shelf life but high aroma, and is used to make the famous Joynagarer moa. Then there is poyra gur, from the word poila or ‘first’, for the gur made from the first sap of the season. This is believed to be the best variety because of the elongated period of rest that the tree gets.

The jhola gur made from the first sap is called jiren jhola gur — ‘jiren’ being the word for resting. The jiren gur is almost translucent. The sap is reduced further on low heat and poured into terracotta moulds to yield the solidified patali, which has the highest shelf life of about eight months but is the most compromised on flavour. Khejurer gur has now became a part of fine dining and has inspired several refined sweets, but the first jhola gur each season still evokes memories of a winter special Bengali breakfast of luchi and jhola gur. Or, as the famous poet Sukumar Ray recalled, “kintu shobar chaite bhalo, pauruti aar jhola gur” — the best of all is bread with jhola gur.

Source: The Hindu
https://www.thehindu.com/life-and-style/food/date-palm-jaggery-the-sweetness-of-bengal-winters/article30879843.ece

Read the following passage and answer the questions that follow.
From sweets made on Makar Sankranti to the thick, creamy payesh and the everyday comfort food of doodh-bhaat (milk and rice), khejurer gur nudged and pushed white sugar out of business and elevated the mundane. Khejurer gur or date palm jaggery, that highly prized seasonal produce, occupies a place of pride in Bengal’s already accomplished sweet-making history. It is, however, difficult to know exactly when khejurer gur became popular in Bengal. Some early references can be found from the history of Joynogorer moa. The old Pundra Bardhan in undivided Bengal, now Bogra in Bangladesh, became known as Gour for its high-quality gur produced from sugarcane. At that time, Mitraganj was a famous market in Joynagar, which is now in Bengal’s South 24 Parganas district. A weekly market or haat was held on Mondays and Fridays in that village where people from different villages came to sell gur. The fine quality of the date palm jaggery sold in this haat is orally documented in the Piruli song of Farid Pir and also in the folk poems of Dakshin Kalikapur village. The reason why a more formal, ‘Sanskritised’ documentation of the origin of khejurer gur is unavailable is because the Siulis – the artisans — belonged to the lower castes.

Date palm jaggery can be eaten as nolen gur — the softer, golden coloured gur, named after the nol, or the pipe that is used to collect the sap, and from nolen meaning new. Or as jhola gur, the viscous liquid gur made by reducing the sap but stopping short of crystallisation. Jhola comes from the Bengali word for ‘hanging’ — the way the pots are hung. Jhola gur has low shelf life but high aroma, and is used to make the famous Joynagarer moa. Then there is poyra gur, from the word poila or ‘first’, for the gur made from the first sap of the season. This is believed to be the best variety because of the elongated period of rest that the tree gets.

The jhola gur made from the first sap is called jiren jhola gur — ‘jiren’ being the word for resting. The jiren gur is almost translucent. The sap is reduced further on low heat and poured into terracotta moulds to yield the solidified patali, which has the highest shelf life of about eight months but is the most compromised on flavour. Khejurer gur has now became a part of fine dining and has inspired several refined sweets, but the first jhola gur each season still evokes memories of a winter special Bengali breakfast of luchi and jhola gur. Or, as the famous poet Sukumar Ray recalled, “kintu shobar chaite bhalo, pauruti aar jhola gur” — the best of all is bread with jhola gur.

Source: The Hindu
https://www.thehindu.com/life-and-style/food/date-palm-jaggery-the-sweetness-of-bengal-winters/article30879843.ece

Read the following passage and answer the questions that follow.
From sweets made on Makar Sankranti to the thick, creamy payesh and the everyday comfort food of doodh-bhaat (milk and rice), khejurer gur nudged and pushed white sugar out of business and elevated the mundane. Khejurer gur or date palm jaggery, that highly prized seasonal produce, occupies a place of pride in Bengal’s already accomplished sweet-making history. It is, however, difficult to know exactly when khejurer gur became popular in Bengal. Some early references can be found from the history of Joynogorer moa. The old Pundra Bardhan in undivided Bengal, now Bogra in Bangladesh, became known as Gour for its high-quality gur produced from sugarcane. At that time, Mitraganj was a famous market in Joynagar, which is now in Bengal’s South 24 Parganas district. A weekly market or haat was held on Mondays and Fridays in that village where people from different villages came to sell gur. The fine quality of the date palm jaggery sold in this haat is orally documented in the Piruli song of Farid Pir and also in the folk poems of Dakshin Kalikapur village. The reason why a more formal, ‘Sanskritised’ documentation of the origin of khejurer gur is unavailable is because the Siulis – the artisans — belonged to the lower castes.

Date palm jaggery can be eaten as nolen gur — the softer, golden coloured gur, named after the nol, or the pipe that is used to collect the sap, and from nolen meaning new. Or as jhola gur, the viscous liquid gur made by reducing the sap but stopping short of crystallisation. Jhola comes from the Bengali word for ‘hanging’ — the way the pots are hung. Jhola gur has low shelf life but high aroma, and is used to make the famous Joynagarer moa. Then there is poyra gur, from the word poila or ‘first’, for the gur made from the first sap of the season. This is believed to be the best variety because of the elongated period of rest that the tree gets.

The jhola gur made from the first sap is called jiren jhola gur — ‘jiren’ being the word for resting. The jiren gur is almost translucent. The sap is reduced further on low heat and poured into terracotta moulds to yield the solidified patali, which has the highest shelf life of about eight months but is the most compromised on flavour. Khejurer gur has now became a part of fine dining and has inspired several refined sweets, but the first jhola gur each season still evokes memories of a winter special Bengali breakfast of luchi and jhola gur. Or, as the famous poet Sukumar Ray recalled, “kintu shobar chaite bhalo, pauruti aar jhola gur” — the best of all is bread with jhola gur.

Source: The Hindu
https://www.thehindu.com/life-and-style/food/date-palm-jaggery-the-sweetness-of-bengal-winters/article30879843.ece

Read the following passage and answer the questions that follow.
From sweets made on Makar Sankranti to the thick, creamy payesh and the everyday comfort food of doodh-bhaat (milk and rice), khejurer gur nudged and pushed white sugar out of business and elevated the mundane. Khejurer gur or date palm jaggery, that highly prized seasonal produce, occupies a place of pride in Bengal’s already accomplished sweet-making history. It is, however, difficult to know exactly when khejurer gur became popular in Bengal. Some early references can be found from the history of Joynogorer moa. The old Pundra Bardhan in undivided Bengal, now Bogra in Bangladesh, became known as Gour for its high-quality gur produced from sugarcane. At that time, Mitraganj was a famous market in Joynagar, which is now in Bengal’s South 24 Parganas district. A weekly market or haat was held on Mondays and Fridays in that village where people from different villages came to sell gur. The fine quality of the date palm jaggery sold in this haat is orally documented in the Piruli song of Farid Pir and also in the folk poems of Dakshin Kalikapur village. The reason why a more formal, ‘Sanskritised’ documentation of the origin of khejurer gur is unavailable is because the Siulis – the artisans — belonged to the lower castes.

Date palm jaggery can be eaten as nolen gur — the softer, golden coloured gur, named after the nol, or the pipe that is used to collect the sap, and from nolen meaning new. Or as jhola gur, the viscous liquid gur made by reducing the sap but stopping short of crystallisation. Jhola comes from the Bengali word for ‘hanging’ — the way the pots are hung. Jhola gur has low shelf life but high aroma, and is used to make the famous Joynagarer moa. Then there is poyra gur, from the word poila or ‘first’, for the gur made from the first sap of the season. This is believed to be the best variety because of the elongated period of rest that the tree gets.

The jhola gur made from the first sap is called jiren jhola gur — ‘jiren’ being the word for resting. The jiren gur is almost translucent. The sap is reduced further on low heat and poured into terracotta moulds to yield the solidified patali, which has the highest shelf life of about eight months but is the most compromised on flavour. Khejurer gur has now became a part of fine dining and has inspired several refined sweets, but the first jhola gur each season still evokes memories of a winter special Bengali breakfast of luchi and jhola gur. Or, as the famous poet Sukumar Ray recalled, “kintu shobar chaite bhalo, pauruti aar jhola gur” — the best of all is bread with jhola gur.

Source: The Hindu
https://www.thehindu.com/life-and-style/food/date-palm-jaggery-the-sweetness-of-bengal-winters/article30879843.ece

Read the following passage and answer the questions that follow.
From sweets made on Makar Sankranti to the thick, creamy payesh and the everyday comfort food of doodh-bhaat (milk and rice), khejurer gur nudged and pushed white sugar out of business and elevated the mundane. Khejurer gur or date palm jaggery, that highly prized seasonal produce, occupies a place of pride in Bengal’s already accomplished sweet-making history. It is, however, difficult to know exactly when khejurer gur became popular in Bengal. Some early references can be found from the history of Joynogorer moa. The old Pundra Bardhan in undivided Bengal, now Bogra in Bangladesh, became known as Gour for its high-quality gur produced from sugarcane. At that time, Mitraganj was a famous market in Joynagar, which is now in Bengal’s South 24 Parganas district. A weekly market or haat was held on Mondays and Fridays in that village where people from different villages came to sell gur. The fine quality of the date palm jaggery sold in this haat is orally documented in the Piruli song of Farid Pir and also in the folk poems of Dakshin Kalikapur village. The reason why a more formal, ‘Sanskritised’ documentation of the origin of khejurer gur is unavailable is because the Siulis – the artisans — belonged to the lower castes.

Date palm jaggery can be eaten as nolen gur — the softer, golden coloured gur, named after the nol, or the pipe that is used to collect the sap, and from nolen meaning new. Or as jhola gur, the viscous liquid gur made by reducing the sap but stopping short of crystallisation. Jhola comes from the Bengali word for ‘hanging’ — the way the pots are hung. Jhola gur has low shelf life but high aroma, and is used to make the famous Joynagarer moa. Then there is poyra gur, from the word poila or ‘first’, for the gur made from the first sap of the season. This is believed to be the best variety because of the elongated period of rest that the tree gets.

The jhola gur made from the first sap is called jiren jhola gur — ‘jiren’ being the word for resting. The jiren gur is almost translucent. The sap is reduced further on low heat and poured into terracotta moulds to yield the solidified patali, which has the highest shelf life of about eight months but is the most compromised on flavour. Khejurer gur has now became a part of fine dining and has inspired several refined sweets, but the first jhola gur each season still evokes memories of a winter special Bengali breakfast of luchi and jhola gur. Or, as the famous poet Sukumar Ray recalled, “kintu shobar chaite bhalo, pauruti aar jhola gur” — the best of all is bread with jhola gur.

Source: The Hindu
https://www.thehindu.com/life-and-style/food/date-palm-jaggery-the-sweetness-of-bengal-winters/article30879843.ece