Palm Candy preparation at home | How to make palm Candy at home

Palm Candy is prepared from the extracted sap from the palm. The sap from the palm sapling is extracted skillfully. The sap that oozes from the sapling is collected in earthen pots. The pots are coated with slaked lime to ensure that the sap does not ferment. Most of this activity takes place between January and May.
This unfermented juice is a great summer drink; locals call it padaneer. In smaller towns in Southern Tamil Nadu, it's not uncommon to see this drink served on palm leaves that are expertly folded into mugs.
The unfermented juice is then filtered and boiled and again filtered , to remove unwanted meterials and slaked lime. The filtered juice is then again boiled till the temperature reaches 110 degree celsius. After this boiling this juice taken and store in separate boxes for 40 days. The boxes are special and which contains small threads inside it to evolve this juice to candies.
After 40 days this will took out and extract the candies from it, and some juice which is remaining inside is used to prepare Jaggery. This candies are in golden color and it is then carefully washed and dried to use for a long time.


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