Palm candy is made by boiling neera, a sweet sap extracted from palm trees, until it crystallizes. This process involves careful heating and monitoring to achieve the desired crystalline structure.
Here's a breakdown of the process:
- Collection of Neera: The process begins with collecting neera, also known as palm sap, from palm trees. This sap is naturally sweet and is the raw material for palm candy.
- Boiling: The collected neera is then boiled in a large pan, traditionally made of galvanized iron.
- Concentration: The boiling process evaporates the water content of the neera, concentrating the sugars.
- Crystallization: As the mixture boils and the sugar concentration increases, it reaches a "striking point" where crystallization begins. This requires careful monitoring and control of the temperature.
- Cooling and Solidification: Once the desired crystalline structure is achieved, the mixture is allowed to cool and solidify, resulting in palm candy. The final product is typically crystalline, sweet, and translucent.
Palm candy is often touted for its potential health benefits associated with its natural origin and nutrient content compared to refined sugars.
