Palm jaggery is almost like a jaggery that is made out of sugarcane juice but palm jaggery is made from the sap extract of Palm Trees in Southern India. These trees are also known as Toddy palm trees or Palmyra trees. The Jaggery is processed from the unfermented Palmyra tree sap called neera in kanada language. It is highly priced due to its medicinal properties. It has an intense, earthy taste or reminiscent of chocolates in its taste.
The palm jaggery obtained after processing is darker and richer in color. It is slight salty to taste but much healthier of the two. Due to its cooling effects over human body, it is of high value. It does not have the bone meal content, which is used for whitening processed sugar. The price of the palm jaggery is double that of sugar.
The first extract of the palm juice, which is boiled at high temperatures. When it gets cooled, it is poured into a long cone made of palm leaves. Wrapping the cone with rice straws does the preservation of the final product. Some families simply dry the extracted palm juice on mats. After it dries, the jaggery is being stored in an airtight container that preserves it for nearly one year.