The sugarcane produced in fertile land of Kolhapur is rich in Sugar grain and the colourbody proportion is less compared to other areas. So while preparing jaggery, the coloured impurity is easily removed to maximum extent. The traditional jaggery blenders are specialised in the blending it to light red-brown colour as required. This light coloured and rich in sweetness jaggery is very famous. The place where jaggery is made is called Gurahla. There is a tradition to have dinners in this Gurahlas and ofcourse the menu is Kolhapuri Mutton and Rassa.