Khand or Bura Sugar: Which is Better for Your Health and Kitchen?

January 5, 2026 •

4 min read

In India, traditional sweeteners are often favored over refined white sugar for their purported health benefits and richer flavor. But when comparing khand or bura sugar, the differences in processing methods, texture, and taste are key to making an informed choice for your culinary and nutritional needs.

Quick Summary

A comparison of khand and bura sugar reveals key distinctions in their processing, nutritional content, and culinary applications. Khand is unrefined with retained minerals and a slower sugar absorption rate, while bura is a processed granulated form, often used in Indian sweets like laddoos.

Key Points

Processing and Chemicals: Khand is a minimally processed, chemical-free raw sugar, while bura undergoes additional processing to achieve its powdery form.
Nutrient Retention: Khand retains more natural minerals like iron, calcium, and magnesium from the sugarcane juice than bura.
Glycemic Index: Both khand and bura have a slightly lower glycemic index than refined sugar, but both can still cause blood sugar spikes and should be consumed in moderation.
Texture: Khand has a coarse, granular texture, while bura is fine and powdery, making each suitable for different culinary uses.
Culinary Application: Use khand for everyday sweetening and rustic recipes, and bura for traditional Indian sweets like laddoos and pedas.
Flavor Profile: Khand offers a more complex, earthy flavor, whereas bura provides a cleaner, mildly caramelized sweetness.
Moderation is Key: Despite being better alternatives than refined sugar, both khand and bura should be consumed in moderation as they are still sources of sugar.

Khand vs. Bura: A Detailed Look at Traditional Indian Sweeteners

In the diverse landscape of Indian cuisine and health practices, the choice of sweetener extends far beyond simple refined sugar. Khand (also known as khandsari) and bura are two traditional options, each with unique properties derived from their distinct manufacturing processes. While both are considered superior to chemically treated white sugar, their differences matter significantly depending on your health goals and the dishes you are preparing. This detailed comparison will help you decide which one is better suited for your specific needs.

What is Khand (Khandsari)?

Khand is a type of unrefined, semi-crystalline sugar made from sugarcane juice. Its production process is notably minimal and chemical-free, distinguishing it from conventional sugars.

Processing: Sugarcane juice is boiled in open pans until it thickens into a jaggery-like syrup. This syrup is then allowed to crystallize naturally over a couple of days. A centrifugal machine is used to separate the sugar crystals from the molasses mechanically, without the use of chemical bleaching agents or sulfur.
Appearance and Texture: Khand has a coarse, granular texture and a light golden or off-white color.
Flavor Profile: Its taste is often described as honey-like or earthy, offering a more complex sweetness than refined sugar.
Nutritional Benefits: Because it is unrefined, khand retains more of the natural minerals found in sugarcane, such as calcium, iron, magnesium, and phosphorus. It also contains some antioxidants and is believed to have a slightly lower glycemic index compared to white sugar.

What is Bura Sugar?

Bura, also known as tagar, is a finely granulated or powdered form of sugar commonly used in Indian sweets. While often referred to as less refined, its process is more involved than that of khand.

Processing: Bura is made by melting sugar and water and cooking the mixture to a specific consistency. It is then removed from the heat and continuously stirred as it cools, preventing large crystal formation and resulting in a fine, powdery texture. Some forms of bura retain some molasses, giving them a darker hue.
Appearance and Texture: Bura is fine-grained and powdery, with a lighter, creamy white to pale brown color.
Flavor Profile: The flavor is cleaner and less earthy than khand, with a mildly caramelized taste.
Culinary Use: Bura is a popular choice for traditional Indian sweets like laddoos, pedas, and halwas, as its fine texture blends seamlessly without leaving a grainy mouthfeel.

Comparison: Khand vs. Bura


Feature	Khand (Khandsari)	Bura (Tagar)
Processing	Minimally processed, chemical-free, naturally crystallized.	Processed from sugar crystals by cooking, cooling, and stirring.
Nutritional Content	Retains some minerals like iron, calcium, and magnesium.	Retains some molasses and trace minerals depending on the process.
Texture	Coarse and granular.	Fine and powdery.
Flavor	Earthy, honey-like, and more complex.	Cleaner, mildly caramelized taste.
Glycemic Index	Slightly lower than refined white sugar (around 55-60).	Comparable to or slightly lower than refined white sugar.
Culinary Best For	Adding to tea, coffee, hot milk, or rustic baked goods.	Making delicate Indian sweets like laddoos and halwas.
Refinement Level	Less refined; retains more natural elements.	More refined than khand but less than white sugar.

Health Implications and Final Verdict

For those seeking the healthiest option, khand edges out bura due to its minimal processing and higher retention of natural minerals. It is made with fewer chemical processes, making it a more wholesome alternative to both refined white sugar and bura. However, it is crucial to remember that both are still forms of sugar, and their overall impact on blood sugar levels is similar to that of white sugar, especially for individuals with diabetes. The glycemic index of both khand and bura is still significant enough that moderation is key.

Which to Choose for Your Kitchen?

Your choice between khand and bura ultimately depends on the desired outcome for your dish. For a natural, earthy flavor and added nutritional value in everyday beverages, khand is the superior choice. For traditional sweets that require a fine, consistent texture, bura is the perfect ingredient to ensure a smooth finish. Neither is a magic solution for a healthy diet, but as mindful alternatives to refined white sugar, they offer distinct advantages in both taste and processing.

Conclusion

While the difference in health benefits between khand and bura sugar is marginal compared to refined white sugar, khand's minimal processing and higher mineral retention make it the slightly superior health choice. For culinary applications, your preference for a coarse, earthy sweetener or a fine, soft one should guide your decision. Ultimately, mindful and moderate consumption of any sweetener remains the most important consideration for your health.

Frequently Asked Questions

The primary difference lies in their processing and texture. Khand is a minimally processed, unrefined sugar with a coarse, granular texture, while bura is a fine, powdery sugar made by recooking and granulating sugar.

Neither is ideal for diabetics, as both are still forms of sugar that can raise blood glucose levels. While they have a slightly lower glycemic index than refined sugar, they should be used in strict moderation or avoided by individuals managing diabetes.

Khand has a slight edge in nutritional benefits, as its minimal processing helps it retain more of the natural minerals like iron, calcium, and magnesium found in sugarcane juice.

You can substitute them, but the result will be different. Khand's coarser texture will make a dessert grittier, whereas bura is used for its fine texture that dissolves smoothly, as in laddoos.

No, bura is not the same as standard powdered sugar. Bura is made by a specific cooking and granulation process, while powdered sugar is simply refined white sugar that has been mechanically ground into a fine powder.

Bura is typically preferred for traditional Indian sweets like laddoos and pedas because its fine, powdery texture results in a smoother, more consistent final product.

Both are unrefined, but jaggery is the initial form of unrefined sugar, sold in solid blocks. Khand is produced by mechanically separating the sugar crystals from the molasses after jaggery syrup is made and crystallized.