Sugarcane stalks are harvested from the field and cleaned before being sent for crushing.
The cleaned stalks are crushed to extract sugarcane juice.
The juice is then poured into wood-fired large iron pans and stirred for three to four hours.
In between stirring, the extra froth that is formed on top is removed.
Once the boiling process is complete, the pans are now ready to be poured it into the earthen pits lined with wood.
It takes the strength of more than three people to pour the cooked jaggery into the earthern pits.
Once the pouring process ends, the hot jaggery is allowed to cool and dry for around two hours for it to be ready.
This jaggery is made from natural ingredients and no chemicals or artificial flavors are used.