When you're going to have something sweet, it's best to have it home made.  Some of these recipes can contain sucrose (white sugar), but no more than 1/2 cup for the whole recipe.  The reason I can see it's not the end of the world to use some white sugar is because you're not going to have it often, and alternative granulated sugars aren't available everywhere for a reasonable price.  I try to be realistic in my advice.

 

If you can find rapadura or real jaggery (palm sugar) for a reasonable price then use it instead.

 

Sucrose can be used properly as a browning and spreading aid.  If it can be done otherwise in a recipe, it is not needed at all.  The dessert should actually be sweetened by natural sugars such as fruit paste, honey, or a naturally reduced fruit syrup.  If they don't sell any in your area, you can make your own quite easily with dried fruit.