How is KAKVI Prepared ?

How is KAKVI Prepared ?

The sugarcane juice is extracted from the cane and is collected in a huge cauldron. Then a small portion of lime (200 gms in 200 lt of juice) is added to the sugarcane juice and set to boil. As the liquid begins to boil the KAKVI is separated out. The removed KAKVI can be used as cattle feed. As the temperature of the liquid raises it begins to foam and gradually the foam vanishes. At a certain stage the juice begins to boil, which is identified by formation of bubbles. By raising the stirring spoon one will observe that the consistency of the juice is still liquid-like.  Upon further boiling the juice condenses into a thick viscous liquid, which is called Kakvi. Popularly used as a sweetening agent, this liquid Jaggery is very popular in this part of India. For making Kakvi, the boiling process is stopped at this stage and the liquid is allowed to cool, after which it is bottled. 

For making Jaggery, the Kakvi is further boiled until the liquid becomes even thicker. While stirring a small portion of the boiling liquid is poured in a mug of water and cooled. While cooling it is made into a ball of Jaggery. This ball is hit against the inner surface of the cauldron and the sound is heard. If the sound is loud and clear, it is understood that the Jaggery is ready. However instead of making a loud clang, if the ball makes a damped sound, it is understood that the liquid needs further boiling. Using this simple traditional technique, Jaggery makers since ages have found the perfect temperature at which the sugarcane juice turns to Jaggery.

Once the right temperature is reached the boiling is stopped and the liquid is than transferred into a flat pan, to facilitate faster cooling. The liquid is stirred in the pan and when it cools down sufficiently, it is transferred into various moulds of different shapes and sizes. The Jaggery is than left aside to solidify and after a day it is extracted out of the mould and is ready for use. 

KAKVI is a dark, thick liquid extracted during the process of refining sugar cane into table sugar. KAKVI is obtained during the third boiling of the cane syrup and contains a unique concentration of many important vitamins and minerals left over after the sugar's sucrose is crystallized. 

KAKVI contains much higher levels of many of these nutrients than regular molasses, especially when it comes to iron content. Other important nutrients obtained from KAKVI include vitamin B6, calcium, manganese, magnesium and potassium. 

This rich nutritional profile makes KAKVI a highly regarded super food and popular dietary supplement. 

It sounds kind of gross, but KAKVI is actually the by-product or waste derived from processing sugar cane into table sugar. After sugar canes are harvested, machines are used to press the juice out of the cane. That juice is boiled then put through centrifugal machinery to extract the sugar crystals from the liquid. There are three grades of molasses: sulphured, unsulphured, and KAKVI. Sulphur is a chemical used to process unripe green cane sugar. This is the stuff you want to stay away from. When the sugar cane has been ripened from the sun, it doesn’t need sulphur. Obviously, this is a better choice. KAKVI is the most concentrated and most nutrient sense of the three grades, obtained from the third boiling of the sugar cane juice.

Different types of KAKVI:

KAKVI is from the third boiling of the sugar cane.

Sulfured KAKVI is the product of young (green) sugar cane with sulfur dioxide added as a preservative.

Unsulfured KAKVI is the product of mature sugar cane. The quality of KAKVI depends on the sugar cane maturity and also the extraction process used.

 

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