JAGGERY MANUFACTURING
- The process of manufacturing jaggery involves crushing sugarcane using a crusher and extracting juice out of it.
- The sugar cane juice is then poured in a large shallow but thick iron vessels / pan and made to boil over earthen ovens. It is continuously stirred using large ladles to avoid sticking at the bottom of the vessel.
- This boiling and stirring goes on for hours until most of the water from the juice is vapourised and the juice starts to thicken, as the concentration of sugar increases in it.
- Slowly it becomes super saturated and assumes a golden to golden brown thick paste form.
- Now, this needs a lot of experience to decide the right moment when the jaggery is done, because any under doing or over doing may ruin the taste.
- It is then poured into small to medium sized iron or aluminum cans where blocks of jaggery are formed after cooling. Size of the blocks can vary from 1 kg. to 10kgs. Finally, these blocks are packed.
