Non-centrifugal cane sugar, known as Jaggery, is a condensed form of sugarcane juice and is conventionally produced by evaporation of water in juice using bagasse as fuel. Owing to the low furnace efficiency of around 20%, the traditional method of water removal through evaporation process requires an energy demand of 62.902 MJ/kg of jaggery. In the pursuit of improving energy efficiency in this small scale unorganized rural industry sector in India, an analytical approach for water removal through a combination of freezing and evaporation processes is presented in this paper. Thermal analyses and associated analytical computations are conducted to assess the energy demands for water removal from sugarcane juice using evaporation, freezing and various combinations of both evaporation and freezing processes. The comparative study taken up showed that water removal from juice using freezing process requires an energy demand of just 21.032 MJ/kg of jaggery for a refrigeration unit of 0.5 coefficient of performance (COP).The obtained analytical data also indicates an energy demand ranging from 121.206 MJ/kg of jaggery to 3.749 MJ/kg of jaggery for water removal percentages varying from 10% to 90% by freezing and the remaining by evaporation process, with corresponding ranges of furnace efficiency and COPs being 10% to 90 % and 0.5 to 4.5, respectively. The combined process seems to be a viable option among the three, owing to the practical constraints faced in the pure freezing process and higher energy demands involved in the conventional process.