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Making Jaggery in Villages
Jaggery is unrefined sugar, usually made from sugarcane juice or palm sap (like date palm or coconut palm sap). Here’s the process:
Steps to Make Jaggery
- Harvest and Crush the Sugarcane
- Freshly harvested sugarcane is crushed using a traditional wooden or iron crusher (powered manually, by bullocks, or a small engine).
- The extracted sugarcane juice is collected in a vessel.
- Straining the Juice
- The sugarcane juice is passed through a fine mesh cloth to remove dirt, fibers, and impurities.
- Boiling the Juice
- The filtered juice is poured into a large, wide iron pan (cauldron).
- A fire is built beneath the pan using firewood, cow dung cakes, or other biomass fuel.
- The juice is boiled on high heat, and continuous stirring is required to prevent it from burning.
- Removing Impurities
- As the juice boils, scum and impurities rise to the top. These are skimmed off using a ladle or strainer.
- Concentrating the Juice
- The juice is boiled until it thickens and turns into a golden-brown syrup. At this stage, it is highly concentrated.
- Cooling and Molding
- Once the syrup thickens enough to form jaggery, it is poured into molds or flat surfaces to cool and solidify.
- The jaggery sets into blocks or lumps after cooling.
- Storing Jaggery
- After it hardens, the jaggery is broken into blocks or pieces and stored in dry conditions.
