Any one who has ever seen The Archie’s series will know exactly what I am talking about,however it is not the sugar song that I am talking about..it is about The Sugar,that we all add to our pies,cupcakes,tarts or even CAKES…huh! who knew that.

Now coming to the point…let me start this post like I usually love to start all my posts with… A QUOTE,however just like The Sugar this is not just any quote but The Quote….

Dessert is not a Dessert without a Cake and Cake is not a cake without Sugar.

Well these are the thoughts of…Ahem, your’s Truly and by that I mean the friend who is helping Miss Nutty Bunch(that’s what I call her since she owns a business with that name) with her writing here and there. So yes this ,the last post & all the posts on basics will be by me (Anubhuti…nice to meet you guys too… (*wink*wink) and yes! you will see me around often here writing,helping and hopping (kidding…did you not know bunnies do that).

So, without further ado I am going to start explaining to you guys all that you need to know about The Sugar in our lives….the generalized name for sweet, short-chain, soluble tiny little crystals that make you gain weight and you hate it when you are on your diet and are craving Sugar…yes! that Sugar/carbohydrates is what we are gonna start to talk about…. Lets get started!!

1.Regular/household sugar

Most commonly used in households,the grain is usually bigger than castor or brown sugar and is used in a lot of Indian desserts and tea however I do not recommend using it in baking because of the texture & size of the sugar crystals,they tend to settle at the bottom(undissolved)and make the cake heavier,also might give the cake a more grainy texture.

2.Caster sugar/super fine sugar

Now this is the sugar that you would want/love to use for your cakes,pies,desserts etc.This sugar is finer (not powdered…just finer)the texture is better and saying that this sugar easily dissolves when baked…There would be times when you do not have caster sugar on your hands and are in dire need of it..so here is the simple solution for you to turn your regular granulated home supply sugar to caster sugar,now you could go ahead and buy caster sugar from your local supply stores,the brands available are Trust,Mawana etc.however,if you do fall short during that midnight need of the hour kind of moment where a cake must be baked no matter what….all you need to do is…

Take 1 cup of regular granulated sugar and grind it with 2-3 pulses until it is finer in texture just not powdered & you will have your self caster sugar that will easily replace your regular granulated sugar.

3.Brown sugar

As the name suggests this sugar is brown but why?? the reason behind it is molasses just like caster sugar you can make brown sugar at home but why to go through that tedious process when it is easily available in the market and can be easily be replaced by caster sugar. But in case you want to and need to all you need to do is

add molasses to your castor sugar and depending on whether you need dark or light you could vary the quantity as per you likes or as the recipe calls for.

what is Molasses??

Also known as black treacle,molasses  basically is a  by-product of refining sugar cane into sugar. Molasses varies by amount of sugar, method of extraction, and age of plant.It is most commonly made from pomegranate,dates etc.There might be a lot of brands available in the market however the most commonly available in Delhi supermarkets is Blackstrap. Well you can keep a bottle handy not only to turn your caster sugar to brown but it is extensively used during Christmas for ginger cookies to give that strong yet spicy flavor to those cookies or even cakes.

4.Powdered sugar/Icing sugar

As the name suggests this sugar is powdered and some packs might have corn starch as an added product to make the powder smoother or refined .This sugar is hardly used in cakes but can easily be a substitute for caster sugar if the recipe calls for it however what it is usually used for is making frosting,icing,dusting over baked goods,glazes etc.


This sugar is also brown in color and Jaggery( Gur ) is the main ingredient from which it is obtained.It is healthy and said to have better nutritional value than other refined sugars. One can easily replace shakkar with their daily dose of sugar however it is the taste that one might take time to adjust to.

6. Demerara

Now why would a sugar be called that? is it a company’s name?the clear answer to the latter part is no,the only reason why this sugar is called demerara is because of its origin.It comes from the region demerara,it is amber in color and has molasses added to it as well with a pleasant toffee flavor.The sugar crystals are long grained and  crunchier like raw sugar with origins from Guyana.Some recipes specifically call for this and demerara can be easily found under brands like Mawana.

7. Muscovado

That is one fancy name to call your sugar with…however there is no specific reason behind it,any manufacturer can basically give any name to a molasses rich sugar it need not be specifically called muscovado. As i just mentioned this sugar has a strong molasses flavor to it and will give a nice moist texture to your bakes especially chocolate based.It can be found in different strengths such as light,dark etc but the lighter it gets the molasses level gets lower and it can no longer be called muscovado/molasses rich sugar.Muscovado is expensive to other refine sugars available in the market as it is produced in countries like Mauritius and the Philippines.The most common name heard around locals in India is Khaand for this sugar,but it is still unsure whether the produce is the same as the muscovado sugar.

8. Jaggery

Most commonly known as Gur in India & is mainly obtained from coconut,palm or java plants. It is easily available in super markets,local groceries or even the shop opposite your house. Gur can be used for various Indian desserts,savoury dishes or sauces.

9. Vanilla Sugar

As the name suggest this sugar is vanilla infused usually with vanilla bean split into half and stuffed in a jar filled with caster or brown sugar.The jar is then kept for some time unused so that the vanilla is well infused before the use of the sugar.

This post on sugar comes to an end Bye from me to you with lots of hugs and kisses.I will see you guys real soon with my next post on something very simple,something very basic…until then…….

“Sugar,Sugar…..you give me a rush”……!!!



© kissmybowl All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.






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