Even if you can't come up with any sort of brown sugar (my reccolection is that when we lived in Delhi we could not) you could use a white sugar and add some molasses.
To simulate moscovado sugar I usually dry out dark brown sugar giving it a similar texture. Since dark brown sugar has a lot of molasses in it it is very moist, drying it out gives it a crunchy texture and makes it an okay replacement for moscovado sugar. Simply line a baking pan with parchment paper, spread dark brown sugar over parchment, making sure it is spread in a relatively thin layer, then slide it into a 250 degree F oven for 10-15 minutes or until it is dry looking and crumbly.
I agree with nutcakes...use dark brown sugar, and add a bit of molasses. Or honey, in a pinch if you can't get molasses, although the taste will be slightly different. I'd figure about 3 tablespoons of molasses per cup of brown sugar.
I am not familiar with the type of sugar that you have there in India. Tomorrow I can ask someone. Use a dark brown sticky sugar. Sugar is forgiving in this type of cake. Add a bit of molasses if you can get it. Usually you won't need it because you ought to have access to unrefinded sugar of the type I mention.But if you can't. do your known sugar with a bit of molasses.
Hi, it is an unrefined coarse brown sugar with a strong molasses taste. Perhaps jaggery is similar, but I haven't used it, I just saw it in an Indian market in the U.S. while shopping today. What are you making that calls for it? Maybe this link will help:
medford.craigslist.org/w4m/2031148064.html
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