South Bengal districts, which are feeling the dip in mercury, however, have reason for cheer.

The slide in temperature means that Bengal’s favourite winter delicacy, nolen gur or date palm jaggery, is on its way. Nolen gur is had by itself or in sweets such as nolen gurer sandesh and Joynagarer moa.

Date palm jaggery makers in the nolen gur hubs of Nadia’s Majhdia, Murshidabad, Joynagar, Diamond Harbour of South 24-Parganas and Bankura are hoping for colder weather. “Cold weather improves the aroma of nolen gur,” said a farmer who extracts the date palm juice required for making nolen gur. He added: “The best quality syrup would only be available after a further drop in temperature.”

Gopal Biswas, a farmer from Nadia’s Santipur who also makes nolen gur said: “The gross volume of sap is deficient. The volume will increase once it is colder. We expect it to be colder next week.”

“People who usually wait eagerly during this time every year have to wait a little more to taste the best quality of nolen gur and the delicacies made from it like sandesh and moa.”

Nadia’s Krishnaganj block and some places in Murshidabad district have date palm trees that form the largest jaggery production zone in the state.

The famed Joynagarer moa makers in Baharu and Diamond Harbour hub of South 24-Parganas are also waiting for a dip in temperature for the best aromatic date palm sap to manufacture the moa.

Dipankar Halder, one such moa manufacturer, said: “We have started making this season’s moa, but good jaggery sap will only be available when it is colder."