Draksh is the Gujarati word for raisins, called kishmish in Hindi. India produces most of its raisins in the Nashik and Sangli belt of Maharashtra, drying green Thompson Seedless grapes into the pale golden fruit sold everywhere.

The difference from black raisins is not just colour. Golden raisins are dried from green grapes and processed to hold their light shade. Black raisins come from dark grape varieties and are sun-dried until they turn near black. Golden raisins are sweeter and milder. Black raisins carry a deeper, slightly tart note from the skin.

That mildness is exactly why golden raisins dominate Indian cooking. In kheer, sheera, pulao or a white barfi, they add sweetness without changing the colour of the dish or introducing a competing flavour. Black raisins would darken the sweet and bring a tartness that does not suit it.

Texture is the freshness test. Good raisins are soft, plump and slightly sticky, giving a little when pressed. Hard raisins that rattle in the pack are old, and while soaking helps, it does not fully recover them.

How to Identify Good Indian Raisins

• Even pale golden to light amber colour with no dark or blackened pieces
• Soft and pliable when pressed, not hard or brittle
• Slightly sticky to the touch, indicating retained moisture
• Free from stems, grit and crystallised sugar lumps
• Clean sweet smell with no fermented or sour note

Raisin Nutrition

Drying concentrates the grape, so raisins carry more sugar and more minerals per gram than fresh fruit.

• Source of natural sugars, giving quick energy
• Carries dietary fibre, iron and potassium
• Naturally fat-free
• Energy dense, so a small handful is a standard serving

This is general nutritional information and not medical advice.

How to Use Indian Raisins

• In cooking, where this variety works best:
• Fry briefly in ghee with cashews before adding to pulao, biryani, sheera and kheer. They swell within seconds, so watch them closely.
• Add to kheer, halwa and rabdi in the last few minutes so they plump without breaking down.
• Stir into upma, poha and sabudana khichdi.
• Fold into cakes, cookies, granola and baked goods.
• Add to dry fruit ladoo, panjiri and chikki.
• Use in sweet chutneys and stuffings.

Soaked:

• Soak 8 to 10 raisins in water overnight and eat them in the morning.
• Soaking softens the fruit and many people find it easier to digest this way.

Dry, as a snack:

A small handful of 10 to 15 is a standard serving. Raisins are concentrated sugar, so they are eaten in smaller quantities than fresh fruit.

Rinse before use. Raisins pick up surface dust during drying and handling.

Uses for Indian Raisins

• Kheer, sheera and halwa
• Pulao and biryani, fried in ghee
• Upma, poha and sabudana khichdi
• Cakes, cookies and granola
• Dry fruit ladoo and panjiri
• Sweet chutneys and stuffings
• Soaked overnight for daily use
• Festive sweets and prasad

How to Store Raisins

Raisins hold moisture, which keeps them soft and also makes them prone to clumping or spoiling if stored badly.

• Transfer to an airtight container as soon as the pack is opened.
• Keep in a cool, dry place away from sunlight and away from the stove.
• Refrigerate during the monsoon or in humid weather. Cold storage prevents clumping and keeps them soft.
• Do not store in a warm cupboard above the gas, since heat dries them out and hardens the texture.

At room temperature, raisins keep for around three months. Refrigerated, closer to six.

If they harden, soak in warm water for fifteen minutes and they will soften again.

Indian Raisins or Black Raisins: Which One to Pick

Spyran stocks both, and they suit different dishes.

Indian golden raisins are milder and sweeter, and they stay visually light. They are the standard choice for kheer, sheera, pulao, baking and any dish where the raisin should not darken the colour or dominate the taste.

Black raisins are sun-dried from dark grapes. Deeper flavour, less sugary, slightly tart. They suit soaking, daily eating and cooking where a stronger raisin note is wanted.