Crafted

Slow-cooked in open pans, the way it's been done for centuries.

Every batch of IKSU jaggery begins with freshly pressed sugarcane juice, simmered for hours in traditional open iron pans — a method perfected over 3,000 years in India. This artisanal process caramelises the juice naturally, locking in molasses, minerals, and that signature golden-brown hue. No chemical clarifiers, no sulphur dioxide, no shortcuts.

• Traditional open-pan (khandsari) process — no vacuum evaporation
• Single-origin sugarcane from Maharashtra's fertile Deccan belt
• Small-batch cooking ensures consistent colour, flavour & mineral density