Boiling: The juice is simmered continuously in a large pan for several hours until it thickens into a concentrated syrup.
Agitating: The thick syrup is poured into a wooden vat (typically made of jackfruit wood) and stirred vigorously with a long wooden pestle to induce crystallization. Molding: The sugar mixture is ladled into small earthenware bowls, stamped with a wooden mallet, and left to set completely into the shape of the bowl.
