Mandya, a key district in Karnataka known for its sugar production, is also home to traditional jaggery-making units, like Aale Mane. This unrefined brown sugar, made from palm sap, is celebrated for its numerous health benefits. Regular consumption of Mandya’s jaggery can boost energy, alleviate constipation, enhance immunity, and provide relief from joint pain and menstrual discomfort. It also helps detoxify the gallbladder, aids digestion, and combats anemia by purifying the blood and stimulating endorphin release, which eases stress and mental health issues.
The production of jaggery in Mandya follows a meticulous process. Fresh sugarcane is first extracted using a juicer machine. The juice is then purified and boiled in large iron pans over a fire. This boiling process, conducted in a kiln built on the ground, removes excess water and causes the juice to solidify into jaggery. During boiling, any scum that forms is skimmed off with a cloth. The concentrated jaggery is poured into molds once it reaches the desired consistency, typically a dull yellow that becomes stringy when lifted.
This traditional method not only preserves the natural benefits of jaggery but also supports the local economy and craftsmanship in Mandya.