The present invention relates to the field of food technology and particularly to a process for producing flavored jaggery. In this process, premix of emulsifying agent and oil based essence is added at 65-75°C to pH adjusted slurry of sugarcane juice. The mixture obtained is heated to 100-120°C to obtain the flavor...

The present invention relates to the field of food technology and particularly to a process for producing flavored jaggery in the form of novel 360° coated jaggery particles and the process for preparing the said coated jaggery particles. The Jaggery obtained by this process has low moisture content and low moisture...