A bit about us
Come harvest or hard winter, we’ve been making honest, wood-fired jaggery from the heart of the Sankhuwasabha hills for seven generations. After all, there is no greater sweetness than the kind nature makes herself.
Nice to meet us
Welcome to the valley. For seven generations, our families have farmed the terraces of Sankhuwasabha, pressing sugarcane and reducing it slowly over wood fire to make jaggery the right way. On our hillside farms we still do things by hand — and you can taste it. From dense amber blocks to golden liquid pours, every batch is made with care, as sweet as nature intended.
Seven generations of wood-fired Himalayan jaggery.
Pure is in our nature
Wood fire, an iron kadhai, a wooden spoon and a wooden mould — nothing else. No bleach, no sulphur, no anti-caking agents. Our jaggery is amber because the fire made it amber, and sweet because the cane was sweet. It is the very best of what these Himalayan terraces have to give.
Find out moreReal food, nothing added
Our mineral-rich jaggery tastes great and keeps the iron, magnesium and potassium that nature put in the cane — as part of a balanced, honest diet. We wanted to share the goodness of slow, unrefined sweetness, and let you in on the wonderful world of wood-fired jaggery.
How it’s made
Four steps. No shortcuts.
The same method our grandparents used — slow, smoky, and stubbornly free of the chemicals modern factories rely on. Watch a batch come to life.
01
01Harvest
Oct – DecCane is cut at first light, when the juice is sweetest and coolest.
02
02Wood-fire
Same dayThe juice reduces slowly in iron kadhais over open wood-fire — never gas, never sulphur.
03
03Hand-mould
Cooled overnightOnce amber and pliable, it is poured by hand into wooden moulds and rested.
04
04Pack
Within 48 hrsSealed in compostable kraft paper from our village cooperative — never plastic.
Chemical-free at our roots
The cane is a celebrity around here, but the real VIP is the soil beneath it. Grown without chemicals on living Himalayan terraces, our cane carries the full mineral richness of the land — and our whole craft is about adding nothing and taking nothing away. Honest, ground-up stuff.
Our promise
Rashmita Bhandari
Founder · Farmer · Owner
Meet the maker
SakharSansar is Rashmita Bhandari’s work, start to finish. She grows the cane on her terraces in Sankhuwasabha, tends the wood fire, pours the moulds and packs every block by hand — chemical-free, with no middleman between her fire and your kitchen. One pair of hands, one honest recipe.
Find out moreGood to know
Questions, answered
The things people ask most about where our jaggery comes from and how it’s made.
Every block, powder and pour is made in Sankhuwasabha, in the Koshi Province of eastern Nepal, where the Arun river meets the Makalu foothills. Our cooperative of forty-two families across six villages grows the cane and makes the jaggery by hand — there is no middleman between their fire and your kitchen.
We use nothing but slow-cooked sugarcane juice. No bleach, no sulphur, no anti-caking agents and no artificial colour — the shortcuts factories use to sell pale jaggery cheaply year-round. Our jaggery is naturally amber because the wood fire made it that way, which is why it keeps the full mineral profile of the cane.
Cane is harvested by hand, pressed, and the juice is reduced over an open wood fire in an iron kadhai for around thirty hours. It is stirred with a wooden spoon and set in wooden moulds to cool. It is the same method our farmers' grandparents used — patient, unhurried, and entirely natural.
Refined sugar is stripped of everything but sweetness. Our unrefined jaggery retains iron, magnesium, potassium and other minerals naturally present in sugarcane, and releases its energy more gently. It carries a deep caramel flavour that white sugar simply cannot match.
We pay our farming families above market rate for chemical-free cane, buy directly with no middleman, and pack in compostable kraft paper from a neighbouring women's cooperative. Choosing SakharSansar keeps an ancient craft alive and sustains rural livelihoods in the Himalayas.
