Sri Lanka - Jaggery from the Kithul palm[Caryota urens]

Sri Lankan Kithul Jaggery (Kithul Hakuru) is a traditional sweetener made from the sap of the Kithul palm (Caryota urens), also called the fishtail or jaggery palm. The palm is particularly associated with Sri Lanka's wet-zone regions.

How it is made

1. Sap is collected from the flowering stalk of the Kithul palm.
2. The fresh sap is filtered.
3. It is slowly boiled to concentrate it.
4. Further boiling changes the thickened sap from Kithul treacle  into solid jaggery.
5. The hot jaggery is traditionally poured into moulds and allowed to cool and solidify. 

Pics by - NelPhotography

iPhone XR