How to Make Boora or Tagar From Sugar for Indian Mithai or Sweets
Boora or Tagar
Boora or tagar is an aromatic and grainy form of sugar which is prepared by recrystallizing sugar. Tagar is slightly more grainy than boora and both are used in place of sugar to sweeten making Indian sweets like laddoos or pedas
Since it is cooked, it makes the mithai tastier. Many a time, tagar is unavailable in the market. In such a case, you can prepare it at home. The recipe is simple and the satisfaction of making one's own is immense.
My video below demonstrates the preparation of this boora.
Cook Time
Ingredients
- 1 cup water
- 3 cups sugar
- 2 tbsp milk
- 1 tbsp desi ghee/clarified butter
Instructions
- In a kadhai put the sugar and water. Keep heat on high and stir continuously till the sugar dissolves. Reduce heat a bit if necessary
- Add the milk and stir. If any scum forms on top skim it off
- When the sugar syrup becomes a 1-string one add the desi ghee and keep cooking the sugar syrup
- Cook the sugar syrup for 6-7 minutes after it dissolves completely. till the syrup becomes quite thick and starts crystallizing on the sides of the wok
- Take it off the heat and keep stirring constantly till it cools down completely and turns into the grainy boora
- If there are some lumps in the tagar sieve it and break the lumps and mix in the tagar or use it to prepare tea etc
- If there are some lumps in the tagar sieve it and break the lumps and mix in the tagar or use it to prepare tea etc
How to Make Boora or Tagar
© 2018 Rajan Singh Jolly
Comments
AUTHORVery true, manatita. Too much sugar is very bad. Thank you.
Too tempting. These days I'm trying to reduce the sugar content. Not easy. Om Shanti!
- AUTHOR
Not surprising, Linda. You have no way of knowing about Indian cuisine living on the other side of the world. I really appreciate your visit.
- AUTHOR
You offer brilliant ideas, Bill! But I will leave that for the experts. Thank you.
This is interesting, Rajan. I've never heard of either boora or tagar. Thanks for sharing the information and the recipe.
I think you are just about ready to publish a cookbook, don't you?
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