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You'll watch Sakharam collect fresh sap from his coconut palms at dawn, then stand beside his wood-fired pan as it thickens and darkens over hours of stirring. He'll hand you the ladle for the final stretch, and you'll pour your own jaggery into moulds to cool.
Coconut jaggery is a traditional sweetener across Goan cooking, from sweets to curries, and hand-boiled jaggery is increasingly rare as farmers switch to selling raw sap or coconuts instead.
Coconut palms are central to Goa's agrarian economy, and jaggery-making from palm sap has been a winter household activity in farming families for generations.
We're still verifying a practitioner for this experience — check back soon.
Morning
Walk the coconut grove and watch sap collection
Midday
Tend the wood-fired boiling pan and learn the stages
Afternoon
Pour and mould your own jaggery blocks
Difficulty
Moderate — involves standing near open fire and hot sugar
Age suitability
10 and up
Sap collection from the palm
Boiling pan over wood fire
Moulding jaggery blocksPhotographs from this experience will replace these panels once available.
Is it very hot and smoky?
You'll be near an open fire for part of the day; we schedule breaks in the shade.
How much jaggery do I take home?
Typically half a kilo to a kilo per person, depending on the day's sap yield.
“Never realised how much work goes into the jaggery we buy for a few rupees.”
Divya R. · 5/5
“Sakharam's grove is beautiful and the jaggery tastes nothing like store-bought.”
Mark L. · 5/5
Not a sight to see — a practice to enter.