Desi khand, also called khandsari sugar, is a crystallised cane sweetener with a granular texture and a relatively mild flavour. Jaggery powder has a more pronounced gur flavour and generally adds a deeper brown colour to food. Choose khand when you want a milder sweetness, and jaggery powder when you want the characteristic taste of gur.

Both can replace white sugar in many drinks and everyday recipes, but the flavour, colour and texture may change. Desi khand is usually the closer choice for a mild taste, while jaggery powder adds a stronger gur flavour. Add a little at a time and adjust to taste. For cakes, biscuits and other recipes where texture matters, use a recipe written for your chosen sweetener rather than assuming every substitution will work the same way.

Desi khand can sweeten tea, coffee, lassi, sharbat and Indian sweets where a milder cane flavour is preferred. Jaggery powder works well in recipes such as laddoo, halwa, chikki and sweet chutneys where its richer gur flavour suits the dish. Stir until dissolved when adding either sweetener to drinks, and follow the recipe's instructions for sweets.

Keep them in clean, food-safe airtight containers in a cool, dry place, away from sunlight, heat and cooking steam. Always use a dry spoon and close the lid promptly. Moisture can make the sweetener sticky or cause clumping, especially with jaggery powder. Follow the storage instructions and best-before date on the pack.