Traditional Jaggery making | How to make Sugar cane Jaggery in traditional method
Автор: Village Real Life by Manu
Загружено: 2022-04-28
Просмотров: 140466
Jaggery is made of the products of sugarcane or toddy palm tree.
All types of the sugar come in blocks or pastes of solidified concentrated sugar syrup heated to 200 °C (392 °F). Traditionally, the syrup is made by boiling raw sugarcane juice in large, shallow round-bottomed vessels.
The vessel is heated for about an hour. Dried wood pulp from the crushed sugarcane is traditionally used as fuel for the furnace. Finally, the juice is thickened. The resulting thick liquid is about one-third of the original volume.
This hot liquid is golden. It is stirred continuously and lifted with a spatula to observe whether it forms a thread or drips while falling. If it forms many threads, it has completely thickened. It is poured into a shallow flat-bottomed pan to cool and solidify. The pan is extremely large to allow only a thin coat of this hot liquid to form at its bottom, so as to increase the surface area for quick evaporation and cooling. After cooling, the jaggery becomes a soft solid that is molded into the desired shape.The quality of jaggery is judged by its colour. Brown means it is higher in impurities and golden-yellow implies it is relatively pure.
The place shown in this video is Marayoor. A beautiful village in Idukki district of Kerala. It is famious for natural sandal forests and sugarcane cultivation. Marayoor jaggery is a world famious product.
Those who need 'Marayoor Jaggery', contact in the number below.
+91 94475 07183
മറയൂർ ശർക്കര വേണ്ടവർ ഈ നമ്പറിൽ കോൺടാക്ട് ചെയ്യുക.
+91 94475 07183
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