What It Is

Coconut Jaggery, known as Thengai Vellam in Tamil, is a traditional unrefined sweetener made from the sap of the coconut palm tree (Cocos nucifera), naturally processed without chemicals or bleaching.

Regional Names

Tamil: தேங்காய் வெல்லம் (Thengai Vellam) | Telugu: కొబ్బరి బెల్లం (Kobbari Bellam) | Malayalam: തേങ്ങ ശർക്കര (Thenga Sharkara) | Kannada: ತೆಂಗಿನ ಬೆಲ್ಲ (Tengina Bella) | Hindi: नारियल गुड़ (Nariyal Gur)

How It Is Made

Fresh sap is tapped from the coconut palm flower, gently heated to evaporate moisture, and set into solid blocks — without any chemical processing, artificial colours, or preservatives.

Nutrition

Contains iron, calcium, potassium, zinc, and B vitamins — minerals and nutrients naturally present in coconut palm sap. Has a lower glycaemic index (~35) compared to refined white sugar.

Culinary Uses

Used in traditional South Indian sweets such as Coconut Jaggery Payasam, Modak, Puttu, and Kozhukattai. Also used as a natural sweetener in herbal teas, chutneys, and rice-based desserts. Pairs well with coconut milk-based recipes.

How to Use

Grate or break into smaller pieces before use. Dissolve in warm water or milk in a 1:1 ratio as a substitute for refined sugar. Add directly to curries or chutneys for a mild caramel-like sweetness.

Storage

Store in an airtight container in a cool, dry place. Keep away from moisture and direct sunlight to prevent melting. Consume within 6 months of opening.

This product is a natural food and not intended to treat, cure, or prevent any disease. Please consult a nutritionist for personalised dietary advice.