Palm nectar, also known as Pathaneer, is collected from the palm tree and
poured into large, wide-mouthed metal containers. These containers are placed over specially constructed
mud stoves and heated using firewood. During the boiling process, a few castor seeds are added to prevent
excessive frothing and to maintain clarity.
As the nectar continues to boil, it thickens into a syrup known as Koopani.
This stage requires constant attention — the syrup is continuously stirred to ensure uniform heating and
to prevent burning.
Once the syrup reaches the right consistency, it is removed from the fire and poured into cleaned and prepared coconut shells.
These shells are arranged on a clean white cloth laid over sand beds.
A small hole is made at the bottom of each shell to allow air circulation, which helps the jaggery to cool and solidify evenly.
After setting, the jaggery is gently extracted from the shells by pushing it out
through the hole. The solidified jaggery pieces are then left to air-dry for a day or two. Finally, they are
carefully stored in traditional palm-leaf baskets, which help retain their aroma and quality.
This age-old, chemical-free process preserves the natural taste, aroma, and
health benefits of palm jaggery — making it one of the healthiest sweeteners available.