Mould Jaggery (Achu vellam) - அச்சு வெல்லம்

Mould jaggery is produced by boiling sugarcane juice or palm sap until it thickens into a syrup. This syrup is then poured into molds of various shapes and sizes, where it cools and solidifies into hard blocks or cakes. The color of mould jaggery can vary from light golden brown to dark brown, depending on the sugarcane variety and the boiling process. It has a characteristic rich, caramel-like flavor with subtle molasses notes.