# It’s generally made by dissolving sugar in warm water until it doesn’t dissolve any more, then seeding it with a few crystals and letting it cool.
# Over the next several hours/days, the stuff will crystallize out of the solution.
# Panam Kalkandu is the same process, except that it is done directly on the sap of a certain type of palm tree, which has a lot of sugar in it.
# The crystals are much smaller than you might get with cane/beet sugar. Think of it like crystallized natural unrefined sugar.
# Real Panam Kalkandu is not made from cane sugar–it’s palmyra sugar, from the palmyra palm, also called the toddy palm.
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