How to make boora or tagar
Boora recipe with step-by-step photos and video recipe. Boora (or Tagar) is a porous sugar that is made by cooking sugar in water until sugar crystallizes. It is used to make Indian festival sweets like ladoo and peda. Here’s a quick and easy 30-minute recipe on how to make it at home with only 2 ingredients sugar and ghee (clarified butter).
Servings: 1 ¼ Cup
Calories: 769kcal
Equipment
- Heavy bottom Kadhai or Wok
Ingredients
- 1 cup sugar
- ¼ cup water
- ½ teaspoon ghee/clarified butter
- 1 teaspoon milk optional
Instructions
- In a heavy bottom pot or pan, add sugar and water. Boil on high heat until the sugar dissolves. Stir it in between as required.
- Optional step - If there are any impurities in sugar then stir in 1 teaspoon of milk. The impurities floats on the top and you can easily remove it with ladle.
- Now, reduce the heat and cook on medium heat until the sugar syrup is thick.
- Add ½ teaspoon of ghee/clarified butter and stir. Ghee helps to stop any lump formation in boora.
- Do a drop test. Take a small bowl of water and put a drop of hot sugar syrup in it. If it does not dissolve in water easily and you can form a small ball out of it, it is ready. If the sugar syrup gets dissolved in water cook for 2 more minutes and check.
- Switch off the flame. Remove from heat.
- Now stir continuously, until the sugar syrup thickens and becomes dry. If any lumps are formed, break it with the back of the ladle while stirring it. Also, scrape off the sides of the pan or pot to avoid sugar syrup sticking to it.
- If any lumps are formed during this process do not worry. Transfer them to a mixer grinder and grind them 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 there are any impurities in sugar, then add 1 teaspoon of milk in it. Whatever impurities are there they will stick to the milk and you can easily remove them with a small tea strainer or spoon. If there isn't any impurities in sugar skip this step.
- Continuously stir the mixture after you switch off the flame. It will stop lump formation in boora.
- If you find there are lumps in the mixture then put it in a mixer jar/grinder and grind it to a fine powder :)
- Store it in an airtight container and use 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 so that you can get the melt-in-mouth ladoos.
Nutrition
Calories: 769kcal