Learn how to make Boora (also called Tagar) at home in just 30 minutes with only 2 simple ingredients - sugar and ghee (clarified butter).
What is boora or tagar?
Boora (tagar) is a porous, slightly granular sugar used in many Indian sweets, such as Besan ladoo, besan burfi, and peda. It is made by cooking sugar with a little water until it thickens.
While cooling, it is stirred continuously to form dry, slightly grainy crystals. A little ghee is added to keep the sugar lump-free, giving smooth, perfect boora for sweets. Love Indian sweets? You may also like our peanut ladoo with jaggery, rava ladoo, and nevri.
This Boora Recipe Is Quick & Easy!
Have you ever wondered why we love Halwai's ladoos or mithai so much? It is because they use Boora (Tagar) sugar instead of regular powdered sugar, which gives sweets that perfect texture and taste.
In North India, Boora is in high demand during festivals, but here in South India, it is not easy to find. That is why I make it at home whenever I need it.
And guess what? You only need 2 simple ingredients and 30 minutes to make it. It is a no-fail recipe, and I promise once you try it, your Diwali sweets will taste even better than store-bought ones.
- Preeti Nayak
Quick Look: Boora (Tagar) Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 1 and ¼ cup
- Calories: ~792 kcal per serving (based on nutrition panel)
- Cook Method: boil sugar → add ghee → cook to crystallise → switch off heat and stir.
- Difficulty: Easy
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Disclaimer: AI summaries may contain errors. Please check the original Boora recipe for accurate steps.
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How to make the boora recipe
Step 1: Take a heavy-bottom pan, add sugar and a little water (image 1), and boil on high heat until the sugar dissolves (image 2). Stir occasionally.
Step 2: Reduce the heat to medium and cook the sugar syrup until it thickens. Mix in ½ teaspoon of ghee (clarified butter) to prevent lumps and add aroma (image 3).
Step 3: Do the drop test - Take a small bowl of water and drop a little syrup into it (image 4). Pick that sugar syrup from water, and it forms a small ball or crystal and doesn’t dissolve easily; it is ready (image 5). If not, cook for 2 more minutes and check again. Remove from heat once the syrup passes the drop test.
Step 4: Stir continuously until the syrup thickens completely and dries into grainy sugar (images 6, 7 & 8). Break any lumps with the back of a ladle. Scrape the sides to avoid sticking.
If any lumps remain, transfer them to a mixer and grind to a fine powder.
Recipe Tips
- If there are any impurities in the sugar syrup, add 1 teaspoon of milk to it. The impurities will stick to the milk, and you can easily remove them using a small tea strainer or spoon.
- Keep stirring the mixture after switching off the flame. This helps prevent lump formation in the tagar.
- If you find any lumps in the mixture, put it in a mixer grinder and grind it into a fine powder.
- Store it in an airtight container and use it within 15 days.
- If you are using boora to make besan ladoo or atta ladoo, sift it through a fine-mesh strainer to remove any remaining large granules. This will help you get soft, melt-in-the-mouth ladoos.
Recipe FAQs
There is a small difference in the texture. Bura is finer in texture than Tagar.
Boora is used in making Indian sweets or mithai. The ladoo made with boora is more delicious than the ladoo made with powdered sugar. Try making this delicious Besan Ladoo with boora.
You can use it to make any Indian sweet like ladoo, peda, burfi, etc. Simply replace the powdered sugar with bura or tagar in the recipe.
Boora (Tagar) sugar is special because it gives Indian sweets a soft, melt-in-the-mouth texture and a delicious taste that powdered sugar can't match. It is made by boiling sugar with a little water until it forms dry, porous crystals, perfect for festive sweets like ladoo and peda.
Recipe Card
How to make boora or tagar
Equipment
- 1 Heavy bottom Kadhai or Wok
Ingredients
- 1 cup sugar
- ¼ cup water
- ½ teaspoon ghee/clarified butter
Instructions
- Take a heavy-bottom pan, add sugar and a little water, and boil on high heat until the sugar dissolves. Stir occasionally. Optional step: Add 1 teaspoon milk to remove impurities from sugar syrup. They will float on top and can be skimmed off easily with a ladle.1 cup sugar, ¼ cup water
- Now reduce the heat to medium and cook the sugar syrup until it thickens. Add ½ teaspoon of ghee (clarified butter) to prevent lumps and add aroma.½ teaspoon ghee/clarified butter
- Now take a drop test - Take a small bowl of water and drop a little sugar syrup into it. Pick that sugar syrup from water, and if it forms a small ball or crystal and doesn’t dissolve easily, it is ready. If not, cook for 2 more minutes and check the sugar syrup again. Remove from heat once the sugar syrup passes the drop test.
- Stir continuously until the syrup thickens completely and dries into grainy sugar. Break any lumps with the back of a ladle. Scrape the sides to avoid sticking.If any lumps remain, transfer them to a mixer and grind to a fine powder.
- Tagar is ready now. Let it come to room temperature, store it in an airtight container, and use it within 15 days.
Video
Notes
- If the sugar has impurities, add 1 teaspoon of milk. The impurities will stick to the milk and can be removed with a strainer.
- Keep stirring after switching off the flame to avoid lumps.
- If lumps form, grind the mixture in a mixer jar into a fine powder.
- Store in an airtight container for up to 15 days.
- Before using boora for besan or atta ladoo, sift it for a smooth, melt-in-the-mouth texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Shanaya
Wow. I will definitely try it.
Preeti
Hope you enjoy!
Shanti
I tried it. Thanks for such an easy recipe. I followed the tips and they are really helpful.
Preeti
Thanks for the feedback.