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 then molded into the desired shape.

The quality of jaggery is judged by its colour; dark brown means it was not clarified during the making, or the sugarcane juice was boiled with full nutrients intact. Some people misinterpret