Learn how to make Boora (also called Tagar) at home in just 30 minutes with only 2 simple ingredients - sugar and ghee (clarified butter). Step by step recipe with photos and a quick video tutorial included.
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.