Indian word for sugar: What it's called and why it matters in your kitchen

When you hear Indian word for sugar, the most common term is "chini," but that’s just the tip of the iceberg. Also known as "gur", it often refers to unrefined cane sugar used in homes for generations. In many parts of India, people don’t just reach for white granulated sugar—they use jaggery, khandsari, or even palm sugar, each with its own name, texture, and flavor. These aren’t just substitutes; they’re part of a deep-rooted food culture that values natural sweetness over processed options.

The jaggery, a dense, unrefined sugar made from sugarcane or date palm sap. Also known as "gur", it’s used in everything from sweets to savory curries to balance spice and heat. Then there’s khandsari, a coarse, brown sugar made by boiling sugarcane juice without chemical refining. Also known as "desi shakkar", it’s common in rural kitchens and preferred for its mineral content and slower digestion. Unlike white sugar, which is stripped of everything but sucrose, these traditional sweeteners carry traces of iron, calcium, and potassium. That’s why you’ll find them in Ayurvedic remedies, festive treats like gur ki roti, and even in morning drinks to boost energy.

People in India don’t just use these sweeteners because they’re traditional—they use them because they work. Jaggery doesn’t spike blood sugar like refined sugar. Khandsari adds a caramel-like depth to dal and chutneys. Even in modern homes, you’ll see a block of gur sitting next to the sugar bowl. It’s not a trend—it’s a habit passed down through meals, festivals, and grandmothers’ advice. And if you’ve ever tasted a homemade laddoo made with jaggery instead of sugar, you know the difference isn’t just in sweetness—it’s in soul.

What you’ll find in the posts below isn’t just a list of recipes. It’s a look at how sugar—real, unrefined, culturally rooted sugar—shapes everyday Indian cooking. From how to choose the right sweetener for your paneer or chutney to why some families avoid white sugar entirely, these stories connect flavor, tradition, and health in ways you won’t find in a supermarket aisle. You’ll learn what to look for at the local market, how to store gur without it hardening, and why the Indian word for sugar isn’t just one word at all.