Granular jaggery is made from pure sugarcane juice. The sugarcane juice is filtered into a large flat-bottomed iron vessel, boiled over low to medium heat and manually churned. Once the juice attains a dough or honey-like consistency, it is transferred into wooden trays where it is rolled and flattened with a wooden roller. As it cools, it is constantly scraped with wooden spatulas and forks. This gives us crisp granulated jaggery pieces which are then sieved and separated based on the size of the granules.