Khandsari Sugar (Khaand)

About

What it is and where it shows up.

Khaand (khandsari sugar) is a semi-refined unrefined sugar obtained from sugarcane juice by the traditional open pan process, yielding a crystalline or powdered off-white product with a sucrose content of at least 90% by weight. It has been used for centuries as a sweetener in Indian traditional foods and confections, deriving its name from the Sanskrit 'Khanda' (sweet drops), a precursor of the English word 'candy'.

Safety summary

The regulatory and scientific consensus.

As a sucrose-dominant sweetener, khaand is considered safe for the general healthy population in moderate amounts and no separate ADI has been established by any major regulatory body. However, the WHO recommends limiting free sugar intake to below 10% of total daily energy due to well-documented associations between high sugar consumption and dental caries, obesity, type 2 diabetes, and cardiovascular disease. Sensitive populations — including those with diabetes, metabolic syndrome, or cardiovascular disease — should exercise particular caution.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Regulated under FSS (Food Products Standards and Food Additives) Regulations, 2011, Chapter 2.8 as 'Khandsari Sugar'. Must contain not less than 90% sucrose by weight; extraneous matter must not exceed 0.25% by weight; must be free from dirt, filth, iron filings, and added colouring matter. May contain food-grade sodium bicarbonate for clarification purposes only. Latest consolidated version dated 01-09-2023.source

Who should approach with care

Whose guidance would steer them away.

Diabetes — Khaand is ≥90% sucrose, which is rapidly hydrolysed to glucose and fructose, directly raising post-prandial blood glucose and insulin levels; careful portion control is essential for individuals with type 1 or type 2 diabetes.

Children — WHO guidelines on sugar intake for children recommend restricting free sugars to below 10% of total energy to prevent dental caries and excess weight gain, warranting moderated use of khaand in children's diets.

Heart Disease — High intake of free sucrose is associated with elevated serum triglycerides and increased cardiovascular risk, as supported by WHO sugar intake guidance, making khaand a concern for individuals with existing cardiac conditions.

Hypertension — Epidemiological evidence links excessive free sugar consumption to elevated blood pressure and metabolic syndrome, factors that compound risk in individuals already managing hypertension.

Ibs — Large amounts of sucrose can cause osmotic effects and colonic fermentation, potentially aggravating bloating, cramping, and altered bowel habits in individuals with irritable bowel syndrome.

Research citations

The sources behind this verdict.

1PubMed. Chinese origin of the words cane and sugar candy in English and of khand in Hindustani. pubmed.ncbi.nlm.nih.gov
2PubMed. A comparative study of the word sugar and of its equivalents in Hindustani as traceable to Chinese. pubmed.ncbi.nlm.nih.gov
3FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 – Chapter 2.8: Sweetening Agents including Honey (Version 1, 01.09.2023), 2023. fssai.gov.in
4WHO. WHO Guideline: Sugars Intake for Adults and Children, 2015. who.int

Independently researched4 citations