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Glossy palm-jaggery halwa, slow-stirred in ghee until it holds a clean cut.

Coconut and palm jaggery set into soft, fudgy diamonds.

Roasted black sesame rolled with palm jaggery — iron, calcium, done.

The festival doughnut of Tamil Nadu, made the harder way with karupatti.

Hard palm-jaggery toffee with a whisper of dry ginger.

Peanut brittle set in palm jaggery instead of sugar syrup.

Finger millet roasted in ghee, bound with palm jaggery and almonds.

Puffed paddy rice balls — the Karthigai Deepam sweet.

Rice and jaggery dough, rested overnight and fried to order.

Murukku broken into jaggery syrup and pressed into balls.

Peanut and jaggery balls — the original protein bite.

The sweet seedai — jaggery, coconut and cardamom.

Finger millet, jaggery and ghee — the after-school laddu.

Pearl millet laddu — warming, iron-rich, made for winter.

Foxtail millet laddu with almond and palm jaggery.

Baked, not fried — millet flour, jaggery and ghee.

Five palm-jaggery sweets, not a gram of refined sugar between them.

Harvest-festival box — jaggery sweets, millet rice and sugarcane-season pickles.