Udangudi Palm Jaggery Mould – Traditional Palmyra Sweetener | GI-Tagged Heritage

A traditional sweetener, shaped by heritage and craftsmanship.

Rooted in the traditional palm-tapping practices of Udangudi, Tamil Nadu, our Palm Jaggery Mould celebrates the age-old craft of transforming fresh palmyra neera into a naturally rich, caramel-toned sweetener.

Made from the nectar collected from palmyra palm inflorescences, the process begins with careful sap collection by skilled palm-tapping artisans. Traditionally, lime or other alkaline substances are used during collection to help prevent fermentation. In our process, lime juice is used as part of the sap-handling practice.

The freshly collected neera is then gently heated and concentrated through caramelisation until it reaches the desired consistency. The concentrated palm sap is poured into traditional moulds and allowed to set into solid palm jaggery.

Each mould represents the skill, patience and traditional knowledge of the artisans who continue to preserve this heritage.

What Makes Our Palm Jaggery Special?

1. Traditional Palmyra Neera

Made from the fresh sap of palmyra palms, this traditional sweetener reflects the food heritage of southern Tamil Nadu.

2. Lime Juice in Sap Collection

We use lime juice as part of our traditional sap-collection practice to help manage fermentation during handling. This is an important part of the way we approach the processing of this seasonal natural ingredient.

3. Traditional Concentration and Moulding

The collected neera is heated and concentrated until it develops its characteristic deep caramel colour, rich aroma and firm texture. It is then shaped into traditional moulds.

4. Supporting Udangudi Artisans

Udangudi is renowned for its traditional palm jaggery craftsmanship. By sourcing from artisan communities, we aim to support the livelihoods of palm tappers and jaggery makers while helping preserve their traditional skills.

5. Packed in Traditional Palmyra Boxes

The palm jaggery moulds are packed in palmyra boxes, reflecting the material heritage of the region and adding a traditional touch to the packaging.

A Heritage Worth Preserving

Udangudi Palm Jaggery carries the Geographical Indication (GI) identity associated with the region's traditional palm jaggery craftsmanship.

This recognition celebrates the geographical origin, distinctive reputation and traditional knowledge associated with Udangudi palm jaggery.

At Goodness Farm, we believe that preserving traditional foods also means recognising the people behind them. Every purchase is an opportunity to appreciate the knowledge of local artisans and support traditional food-making communities.

Goodness Farm – Celebrating traditional ingredients, responsible sourcing and the people behind our food.

How to Use Palm Jaggery Mould

• Grate or break into smaller pieces and use as a natural sweetener in traditional sweets.

• Add to payasam, kheer and porridges.

• Use in homemade laddoos and traditional snacks.

• Dissolve in warm water to prepare palm jaggery syrup.

• Use in place of refined sugar in recipes where its distinctive caramel flavour complements the dish.

Storage

Store in an airtight container in a cool, dry place. Protect from moisture to maintain its texture and quality.