Jaggery is prepared by concentrating the sugarcane juice and it is
available in the form of solid blocks and in semi-liquid form. Besides
this, the sap collected from some palm trees such as palmyra-palm
(Borassus flabellifer L.), coconut-palm (Cocos nucifera L.), wild datepalm
(Phoenix sylvestris Roxb.) and sago-palm (Caryota urens L.) is
used for preparation of jaggery [5]. For ease of handling, packaging and
storage, jaggery in granular form is becoming popular. The hygroscopic
nature of granulated jaggery product lead to stickiness and caking
problems.