Tag: Khandsari

While both sweeteners come from sugarcane, a common misconception is that they are interchangeable. Brown sugar and desi khand are not the same thing, with their primary distinction lying in their processing methods and resulting nutritional composition.

With a rich history spanning over 2,000 years in India, khandsari is a traditional, unrefined sugar. For those unfamiliar with the term, the question of what is khandsari called in English is common, and the answer reveals its identity as a nutrient-rich alternative to processed white sugar.

Traditional Khandsari sugar retains a treasure trove of minerals like iron, calcium, and potassium due to minimal processing, unlike refined white sugar, which is stripped of all such nutrients. Understanding these fundamental differences is key to answering the question: is Khandsari sugar better than refined sugar?

The classic Indian dessert rava kesari typically contains a high proportion of sugar, often following a 1:2 ratio of semolina to sugar in many traditional recipes. The widespread confusion over its sugar content arises from different products and sweeteners sharing similar names, requiring a closer look at the specific context.

Made from pure sugarcane juice, Desi Khand is a traditional Indian sweetener that, like all sweeteners derived from sugarcane, contains natural sugars. Despite being less refined, this golden-brown crystal still consists primarily of sucrose, the same compound found in regular table sugar, but with more nutrients.

The common belief that brown sugar is a significantly healthier alternative to white sugar is often a misconception, as commercial versions are frequently just refined white sugar with added molasses. This leads many to seek better alternatives, such as the traditional Indian sweetener known as desi khand, which is valued for its minimal processing.

With a glycemic index (GI) estimated to be between 50 and 60, Desi Khand, a traditional unrefined sugar, has a lower impact on blood sugar spikes compared to highly processed white sugar, though its glycemic load depends heavily on portion size. Understanding the full picture requires looking at both its GI and its glycemic load (GL), which accounts for a typical serving size.

While both sweeteners have a brown hue and originate from sugarcane, brown sugar and khand are not the same due to their fundamentally different processing methods. A key distinction lies in whether molasses is naturally retained during production or added back later.

White sugar undergoes an extensive chemical refining process that strips it of all its natural minerals, a stark contrast to how desi khand is traditionally made. This has led many health-conscious individuals to question, 'can we eat khand instead of sugar' as a healthier alternative?.

Khand, a traditional unrefined sugar, has a lower glycemic index (GI) than its refined counterpart, which influences its glycemic load. Understanding the glycemic load of Khand is crucial for managing blood sugar levels and making informed dietary choices.