A locally isolated fungal strain Aureobasidium pullulans CFR-77 was used for the production of pullulan in batch fermentation employing jaggery (a traditional concentrated sugar cane juice) as a carbon source. The maximum yield of pullulan (51.9 g l(-1)) was obtained with 5% jaggery in the fermentation broth in 72 h. Jaggery supported good growth of A. pullulans and the pullulan produced was pigment free and highly viscous (160.5 cp) as compared with that of sucrose (32.0 cp). The fermentation period was reduced when jaggery was used as a carbon source as compared with sucrose. It favoured the formation of yeast like cells along with chlamydospores. The GC analysis of pullulan produced from jaggery and sucrose showed the presence of glucose as major sugar. From these results it can be concluded that Jaggery is a promising carbon source for the economical production of pullulan.