Kolhapur is one of the largest producers of jaggery in India and has a GI Tag for Jaggery. Most vegetable dishes, curries, and "dals", and many desserts contain it. Jaggery is especially used during Makar Sankranti for making a dessert called "tilgul". In Gujarat, a similar preparation known called "tal na ladu" or "tal sankli" is made. In rural Maharashtra and Karnataka, water and a piece of jaggery are given to a person arriving home from working under a hot sun. In Indian culture during the New Year feast, jaggery-based sweets are made. In Karnataka on Ugadi festival day (Karnataka New Year), before starting the feast Neem leaves and jaggery are consumed together symbolising life; neem which is bitter in taste symbolizes the hurdles in one's life, and jaggery which is sweet in taste symbolizes happiness in life.