Khandsari Sugar

Sugar was first produced from sugarcane plants in Northern India (Sugar land of India) sometime after the 1st century AD (Roughly 2000 years ago). This was not the commercial sugar but handcrafted Khandsari sugar. Khandsari was roughly the first sugar created.

Khandsari is a simple sugar that is physically extracted from the liquid jaggery making it the healthiest alternative to refined white sugar.

The sugarcane juice is boiled until it turns into thick liquid jaggery syrup. Then the syrup is let stay for couple of days for the formation of sugar crystals. Finally, the sugar crystals are separated using centrifugal machine. The process of separating sugar crystals is mechanical hence keeping the sugar chemical-free. No bleaching or refining agents are used anywhere in the process. 

So what really makes Khandsari a much better alternative than refined sugar? Not just the chemical free or raw aspect but also the process how it is made.

It's the Process of cooking that makes Khandsari healthiest.

Khandsari is a cooked sugar. It is cooked in an open pan just like the way you cook dishes in kitchen. Anything that is cooked in open pan is considered healthier than foods that are cooked in closed pan at higher temperatures (traditional mill manufactured sugars including raw sugars).

So this process makes Khandsari a healthier raw sugar than mill manufactured raw sugars. "It is the mother of raw sugars".

Indian bodies have been consuming Khandsari from generations so it is very suitable and easy to digest for our bodies. 

A Yogic Sugar?

Khandsari known to have the ability to balance Tridosha in our body. Almost all illness happen when Tridosha (Vata, Pitta & Kapha) is out of balance. Khandsari known to play a crucial role in balancing of Tridosha. Another reason why Khandsari is the preferred sweetner for almost all ayurvedic preparations & medicines. It is indeed an ayurvedic ancient sugar.