Khandsari & Mishri
Old-style khandsari cane sugar and mishri in lumps or on threads, for temple prasad, after-meal saunf, sharbat and traditional sweets.
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Walk out of almost any Indian restaurant and there is a small bowl of saunf mixed with tiny sugar crystals by the door. Those crystals are mishri, and they turn up just as often on the puja thali as at the billing counter.
Mishri is crystallised sugar. Lump mishri comes in irregular chunks, and dhaga mishri forms long clusters on cotton threads. It is offered as prasad, often with makhana or elaichi dana, and dissolved in milk or water. Khandsari, meanwhile, is an older style of cane sugar; its grains are coarse and faintly golden, it sits between jaggery and refined white sugar, and it goes into traditional sweets and sharbat.
Read the pack to see the source of the sugar and whether anything else has been added. The FSSAI licence, manufacturer and dates should be printed clearly. Store both in airtight jars to keep them free-flowing and away from ants.