[10][11] This popular jaggery variant is made from unrefined sugarcane juice, manually extracted and processed using traditional boiling, churning, and filtering methods.

[12] Traditional jaggery production has organic methods, which involves selecting high-quality juice from ripe sugarcane.

The 'Gulave', the master jaggery chemist, has special skills as an expert sense of timing for stirring, inspecting, and determining the optimal moment to fill the pots.

Notably, these traditional processes rely on experience and instinct, having been perfected without modern tools like viscosity meters, thermometers, and refractors.

Jaggery's cultural role in the region is significant, particularly during Makar Sankranti, where it's used to make sweetmeat called Tilgul.