The present invention relates to the field of food technology and particularly to a process for producing flavored jaggery in the form of novel 360° coated jaggery particles and the process for preparing the said coated jaggery particles. The Jaggery obtained by this process has low moisture content and low moisture absorbing capacity. Hence, transport and ease of handling at both industrial levels and consumer level is achieved. It has enhanced solubility, absorbability, low microbial load and flavor retention.