Section 2(i) in The Rajasthan Trade Articles (Licensing and Control) Order, 1980
(i)'gur' means the articles known as gur, gul, jaggery, shakkar, rab and other intermediary products, prepared by boiling sugarcane juice with or without admixture of molasses, which is identifiable by the following chemical characteristics namely:-(i)total sugars (sucrose plus reducing sugar) as percentage of dissolved solids ranging from 70.0 to 95.0; and(ii)ash (sulphated) as percentage of dissolved solids ranging from 1.5 to 5.0, and includes a solution of any of the aforesaid articles in water;
