How to prepare liquid jaggery?
Liquid jaggery is an intermediate product obtained during jaggery making. After the juice is extracted, potassium alu crystals added to the juice. This facilitates sedimentation of solid particles. The clear juice is poured into boiling pan. About 50g of lime is added to bring the pH to 6.0. Bhendi mucilage is added and the first scum is removed when the temperature is 85 . Boiling is continued and the second scum is removed at 98 . The strike point is 106 and at this stage the pan is removed and 0.04% of citric acid is added.
