Sugar (Chini)
甘さは愛のバロメーター！インドスイーツを世界一甘くする白い結晶
Description
Refined white sugar. Tossed in amounts beyond Japanese imagination in Indian sweets (Mithai) and Chai, creating intense sweetness punching the brain directly.
Classification: For Everyone,Sweetener,Extreme Sweetness
Shops selling Sugar (Chini)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Refined white sugar
Instructions
- When making 'syrup' to soak Gulab Jamun (fried dumplings) or Jalebi, put sugar equal to or more than water in a pot.
- Boil down gooey with cardamom/saffron, drop freshly fried dough making it absorb sweet juice to the limit.
- When making Chai, 2-
- tsp sugar per cup is standard Indian style.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Brown sugar (Jaggery) or honey (as sub for richer natural sweetness)
Pairing
All Indian sweets (Mithai), Masala Chai
Trivia
[Hardcore] Called 'Chini' in Hindi, supposedly deriving from the spread of white sugar refined via China (Cheena) tech in the past. India, the origin of sugarcane and birth of sugar refining/crystallization tech, is literally the 'roots of the world's sweet confections'.
Eating tips & etiquette
[Unique Eating] When making super-spicy curry feeling the taste is too sharp, drop 'a pinch of sugar as a secret ingredient', magically rounding tomato acidity and spice edges!
Allergen
None