Mandya Alemane Jaggery making Bella making unit at Mandya Tourism Karnataka Tourism Organic Jaggery

Alemane - Jaggery / Bella making unit at Mandya Tourism Karnataka Tourism. Alemane
Jaggery is known as Bella in Kannada. The place where jaggery is made is known as alemane across karnataka. The video was filmed at Jaggery making unit at Mandya. Jaggery is a traditional non-centrifugal cane sugar consumed in South Asia, Southeast Asia and some other countries in Asia and the Americas. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. Ancient scriptures on Ayurveda mention various medicinal uses based on method of preparation and age.
The cut and cleaned sugarcane is crushed and the extracted cane juice is collected in a large vessel. A certain quantity of the juice is transferred to a smaller vessel for heating on a furnace.
The vessel is heated for about an hour. Dried wood pulp from the crushed sugarcane is traditionally used as fuel for the furnace. While boiling the juice, lime is added to it so that all the wood particles rise to the top of the juice in a froth, which is skimmed off. Finally, the juice is thickened. The resulting thick liquid is about one-third of the original volume.
This hot liquid is golden. It is stirred continuously and lifted with a spatula to observe whether it forms a thread or drips while falling. If it forms many threads, it has completely thickened. It is poured into a shallow flat-bottomed pan to cool and solidify. The pan is extremely large to allow only a thin coat of this hot liquid to form at its bottom, so as to increase the surface area for quick evaporation and cooling. After cooling, the jaggery becomes a soft solid that is molded into the desired shape.
The quality of jaggery is judged by its colour; brown means it is higher in impurities and golden-yellow implies it is relatively pure. Due to this grading scale, coloured adulterants are sometimes added to jaggery to simulate the golden hue.
Jaggery is used as an ingredient in sweet and savoury dishes in the cuisines of India, Pakistan, Bangladesh, Nepal, Sri Lanka, Afghanistan and Iran. For example, a pinch of it is sometimes added to sambar, rasam, and other staples. Jaggery is added to lentil soups (dāl) to add sweetness to balance the spicy, salty, and sour components
Traditional Karnataka sweets, such as paayasa, obbattu (holige) and unday use different kinds of jaggery. A pinch is commonly added to sambar (a.k.a. huLi saaru) and rasam (a.k.a. saaru). Karnataka produces sugar- and palm-based jaggery. The combination of crushed jaggery with ghee is excellent and goes well with chapathi.
Other uses
Other uses include jaggery toffees and jaggery cake made with pumpkin preserve, cashew nuts, peanuts and spices. Jaggery may be used in the creation of alcoholic beverages such as palm wine.
Besides being a food, jaggery may be used (mixed in an emulsion with buttermilk and mustard oil) to season the inside of tandoor ovens.[
Jaggery is used in natural dying of fabric. It is also used in hookahs in rural areas of Pakistan and India.

Organic Jaggery making Process:
In Manufacturing of organic Jaggery taking care from growing of sugar cane. In sugar cane cultivation maximum used only natural organic fertilizers like cow dung.
The difference between organic and commercial jaggery making is mainly in clarification process. In organic jaggery making process used only organic clarificants and little bit of lime to decrease the acidity of juice. So organic jaggery colour having dark when compare with commercial jaggery.

Owner: Nagaraju H M
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Видео Mandya Alemane Jaggery making Bella making unit at Mandya Tourism Karnataka Tourism Organic Jaggery канала Sudeesh Kottikkal