Sugarcane Jaggery: This is the most used variant of jaggery which is basically extracted from sugarcane, which is manually prepared by using traditional techniques, which gives this jaggery a unique taste and texture. Sugarcane jaggery Prepared by boiling, and filtering by age-old methods, this jaggery is usually in the crystallized form.
Coconut jaggery: Coconut jaggery is another form of jaggery, which you will often come across in the delicacies of Southern India. This is made with the unfiltered and unfermented extracts of coconut sap, this jaggery is sweet in taste and has a crystallized texture. It has a much sweeter taste as compared to other jaggery variants.
Palm Jaggery: Palm Jaggery is made from the extract of the palm trees. It is boiled, filtered and churned in the same way as sugarcane jaggery. This type of jaggery has a soft texture and is a dark brown in color.