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Achu vellam, also known as palm jaggery, is a traditional sweetener in South India, particularly in Kerala and Tamil Nadu. It is made from the sap extracted from palm trees, typically the Palmyra palm (Borassus flabellifer) or the date palm (Phoenix dactylifera).
The sap is collected by tapping the palm tree and then boiled down to a thick syrup, which is poured into molds to solidify into blocks or cakes. Achu vellam has a dark brown color and a rich, caramel-like flavor with hints of molasses.
Categories: Cooking Essential
Achu vellam, also known as palm jaggery, is a traditional sweetener in South India, particularly in Kerala and Tamil Nadu. It is made from the sap extracted from palm trees, typically the Palmyra palm (Borassus flabellifer) or the date palm (Phoenix dactylifera).
The sap is collected by tapping the palm tree and then boiled down to a thick syrup, which is poured into molds to solidify into blocks or cakes. Achu vellam has a dark brown color and a rich, caramel-like flavor with hints of molasses.
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