Desi Khand and Bura are both traditional sweeteners that have been used in Indian kitchens for centuries. They are derived from sugarcane juice that is boiled down to a thick syrup and then crystallized. They are coarse-textured and flavorful sugar compounds that are different from the refined white sugar commonly used every day in most parts of the world.
In India, Desi Khand and Bura have been used for a long time in cooking, baking, and sweets making, and are considered to be an integral part of Indian cuisine. They are typically associated with traditional Indian celebrations and festivals, such as Diwali, where they are used to make sweets to be enjoyed at home or exchanged among friends and family as gifts. Unfortunately, most Indians have forgotten the use of Desi Khand & Bura which were used by their great-grandmothers. It is all a case of easy, simple, and convenient. Also whiter the better is the go-to sentiment.
Desi Khand and Bura are often believed to be healthier alternatives to refined sugar, as they retain some of the nutrients found in sugarcane, and have a lower glycemic index. They also impart a unique flavor that can enhance the taste of traditional Indian dishes and sweets.
Desi Khand, Shakkar, Bura, and Cheeni are different types of sugar commonly used in India.
- Desi Khand is a type of unrefined cane sugar, which is coarser in texture and darker in color than regular sugar.
- Shakkar has a dark brown color and is another type of unrefined sugar.
- Bura is also unrefined sugar, often produced from sugarcane juice, and has a light cream to pale brown color.
- Cheeni is another name for granulated sugar, which is the most common type of sugar used in cooking and baking.
These different types of sugar are used in various Indian dishes, sweets, and desserts, with each type of sugar having its own unique taste and color.
Desi Khand and Bura, being unrefined sugar, may have some health benefits compared to refined sugar:
- Higher nutrient content: Desi Khand and Bura retain some of the minerals and nutrients found in sugarcane, such as calcium, magnesium, and potassium, while most of these are lost in the refining process.
- Lower glycemic index: Desi Khand and Bura have a lower glycemic index than refined sugar, which means it is absorbed into the bloodstream more slowly and is less likely to cause rapid spikes in blood sugar levels.
- More Flavor: Desi Khand and Bura have a stronger and more complex flavor than refined sugar, due to their coarser texture and higher mineral content, which can enhance the flavor of certain dishes. Indian sweets tend to taste better with strong flavors.
- Better for the environment: The production of Desi Khand and Bura typically uses traditional methods that are more sustainable and have less impact on the environment than the highly industrial methods used to produce refined sugar.
However, it is essential to note that, despite these potential benefits, Desi Khand and Bura still contain a large amount of sugar, and should be consumed in moderation as part of a balanced diet.
Desi Khand and Bura are commonly used in Indian cooking and baking for their unique flavor and texture:
- For Sweetening drinks: Desi Khand and Bura are commonly used to sweeten Indian beverages such as tea, coffee, and badam milk giving them a rich and complex flavor.
- Baking: They can be used as a sweetener in baked goods, such as cakes, cookies, and bread, to add a distinctive taste and natural color. It goes well with bakes that are based on clarified butter or ghee or complements Indian cuisine like gulab jamun cake.
- Sweets and desserts: Desi Khand and Bura are often used in traditional Indian sweets and desserts, such as laddu, barfi, and jalebi, to add a rich flavor and natural color.
- Chutneys and sauces: They are sometimes used as a sweetener in Indian chutneys and sauces, such as tamarind and mint chutney, to balance out the tangy and spicy flavors.
- Cooking: They can be used as a sweetener in Indian dishes, such as curries and stews, to add depth and complexity to the flavors. Some cuisines in India use sugar in most of their savory dishes as well – like Bengali and Gujarati.
The shelf life of Desi Khand can vary depending on several factors, such as storage conditions, humidity, and exposure to light and air. However, in general, Desi Khand can last for several months when stored in an airtight container in a cool, dry place.
It is important to note that over time, Desi Khand may darken and harden, and its flavor and aroma may change, but it is still safe to consume as long as it does not have any visible signs of spoilage, such as mold or an off odor.
It is recommended to use a clean and dry spoon when scooping Desi Khand from the container to minimize the introduction of moisture, which can shorten its shelf life.
Overall, Desi Khand and Bura are important cultural and culinary elements of Indian tradition, and their use continues to be passed down from generation to generation.
