Also known as: Sharkara, Vellam, Gur
Unrefined cane or palm sugar - the traditional sweetener in Malabar sweets, prized for its deep caramel flavour.
Jaggery is unrefined sugar made by boiling down sugarcane juice or palm sap until it solidifies. Locally called sharkara or vellam, it carries a deep, molasses-like flavour that refined sugar lacks, and it is the traditional sweetener in many Malabar snacks - Kalathappam, Sukhiyan, Unnakaya fillings and more.
Beyond flavour, jaggery contributes the dark colour and sticky texture characteristic of slow-cooked Kerala sweets.