Muscovado and Khandsari: What is Khand Sugar Called in English?

December 30, 2025 •

3 min read

According to Conscious Food, a recent surge in consumer interest has focused on less-processed alternatives to white sugar, making traditional sweeteners like khand a subject of renewed interest. Known by different names across cultures, khand is a traditional Indian sweetener that offers a more wholesome profile than its refined counterparts.

Quick Summary

Khand sugar is commonly known in English as muscovado or khandsari sugar, and also referred to as 'desi khand' or raw cane sugar. This minimally processed sweetener retains more of the natural molasses and minerals from sugarcane compared to refined white sugar. It is valued for its rich flavor profile and nutritional benefits, making it a popular alternative.

Key Points

English Names: Khand is most commonly known in English as muscovado or khandsari sugar, and also referred to as desi khand or raw cane sugar.
Processing Difference: Unlike refined white sugar, khand is minimally processed, allowing it to retain more of its natural molasses and minerals.
Nutrient Profile: Khand contains trace minerals like iron, magnesium, and calcium, which are stripped away from refined sugar.
Distinct Flavor: The presence of molasses gives khand a rich, deep caramel flavor and a moist, sticky texture, differentiating it from bland white sugar.
Chemical-Free: The traditional production of khand typically avoids the use of harsh chemicals and bleaching agents like sulfur.
Versatile Use: It can be used as a healthier, more flavorful substitute for brown sugar in baking, cooking, and sweetening beverages.

English Names for Khand Sugar

Khand, a traditional Indian sweetener, is known by several English names depending on the region and context. The most widely recognized English equivalent is muscovado sugar, which shares many characteristics with khand, including its moist texture, dark color, and high molasses content. Another common term is khandsari sugar, which is the name often used to specifically refer to the unrefined Indian product itself. In some instances, it may also be labeled as raw cane sugar or desi khand (meaning 'country sugar'), especially in markets catering to Indian products. These names reflect the sugar's unrefined nature and its origins, which emphasize traditional, chemical-free processing methods.

Khand vs. Refined Sugar

The primary difference between khand sugar and standard white, refined sugar lies in the processing method. Refined sugar undergoes a multi-stage process that strips away all molasses, minerals, and color, often using chemical agents like sulfur during bleaching. Khand, by contrast, is minimally processed. The sugarcane juice is simply boiled and allowed to crystallize, leaving a portion of the nutrient-rich molasses intact. This minimal processing is why khand retains its distinct flavor and light brown color, providing more than just empty calories.

The Production Process

The production of khand is a time-honored craft. It begins by extracting juice from sugarcane. This juice is then clarified using natural methods, such as adding vegetable extracts, before being boiled down to a thick syrup. As the syrup cools, it is stirred continuously to aid in crystallization. The resulting sugar crystals are then separated from the remaining molasses, but unlike refined sugar, a significant amount of the molasses is deliberately left behind. This traditional, manual process ensures a product that is free from harsh chemicals and bleaching agents, resulting in a more wholesome final product.

Culinary Uses and Flavor Profile

Khand sugar's rich, caramel-like flavor and moist texture make it a versatile ingredient in the kitchen. It is especially prized in Indian sweets and beverages for the depth of flavor it provides.

Popular uses for khand sugar include:

Sweetening beverages: Its rich taste is excellent in coffee and masala chai, where it complements the spices without overpowering them.
Baking: Can be used as a substitute for brown sugar in many recipes, particularly those for darker baked goods like gingerbread or chocolate cookies.
Traditional Sweets: A key ingredient in Indian desserts such as kheer and various types of ladoos.
Marinades and Glazes: Its caramel notes make it a great addition to savory marinades and glazes for meats.
Everyday Sweetener: Sprinkle it over cereal, oatmeal, or yogurt for a nutritious boost and richer flavor.

Comparison: Khand Sugar, Brown Sugar, and White Sugar


Feature	Khand (Muscovado) Sugar	Commercial Brown Sugar	White (Refined) Sugar
Processing	Minimally processed; unrefined	Refined white sugar with molasses added back	Highly refined; stripped of molasses
Flavor	Rich, deep caramel and earthy notes	Milder caramel flavor; less complex	Purely sweet; no distinct flavor notes
Molasses Content	High; naturally retained	Varies; added back after refining	None; completely removed
Mineral Content	Retains trace minerals like calcium and iron	Minimal, as most minerals are removed during initial refining	Zero nutritive value; no minerals
Chemicals	Typically free from chemicals and sulfur	Varies; may use chemicals during refining	Bleached with chemicals, often sulfur
Texture	Moist and sticky, with coarse granules	Moist, with a finer granule size	Dry and free-flowing, with uniform crystals

Conclusion

In summary, while there is no single, perfect English translation for khand, the most accurate equivalents are muscovado or khandsari sugar. These terms reflect its identity as a minimally processed, nutrient-rich, raw cane sugar that retains its natural molasses and distinct flavor. The choice to use khand over more refined sugars is a preference for a product that is closer to its natural source, offering a healthier profile and a more complex taste experience. As with any sweetener, moderation is key, but for those seeking a more traditional and chemical-free option, khand is an excellent choice. For more details on the production and uses of muscovado sugar, a close relative of khand, Healthline offers a comprehensive overview.

Frequently Asked Questions

The primary English name for khand sugar is muscovado or khandsari sugar. It is also sometimes simply called raw cane sugar or desi khand, which translates to 'country sugar'.

No, khand sugar is not the same as standard commercial brown sugar. Khand is an unrefined product that naturally retains its molasses, while commercial brown sugar is typically refined white sugar with molasses added back in.

Khand sugar is generally considered a healthier alternative to white sugar because it is minimally processed, chemical-free, and retains trace minerals like iron and calcium from the sugarcane. However, it is still a sugar and should be consumed in moderation.

Khand sugar is made by boiling sugarcane juice until it thickens and begins to crystallize naturally. The crystals are then separated from the molasses, but not completely, leaving behind a rich, natural flavor and color.

Yes, khand sugar can be used for baking as a substitute for brown sugar, especially in recipes for darker baked goods like cookies or gingerbread, where its rich flavor and moist texture are an asset.

Yes, khand sugar has a distinct and complex flavor profile with rich, deep caramel and earthy undertones, which comes from its natural molasses content.

Both khand and jaggery are unrefined sugarcane products, but jaggery is boiled longer and molded into solid blocks, resulting in a stronger, earthier taste. Khand has a more granulated, crystal-like consistency and a milder flavor.