Home Made Tagar
Tagar or Boora sugar is a porous sugar which is made by melting sugar in water to reach a state of crystallization. This is how sugar loses its moisture and also it gets clean. Some times, I use boora (tagar) sugar in place of normal sugar in sweet dishes, because it makes recipe more tastier.
Preparing tagar at home is really easy. I use this tagar sugar often in particularly Besan ladoo recipe. I never use powdered sugar in that recipe.
Many of us ponder about the difference between tagar (boora sugar) and powdered sugar. There is difference regular sugar is milled to fine powder and mixed with a small amount of cornstarch to prevent caking. Whereas tagar (bura sugar) is a porous in texture and use of clarified butter (ghee) makes it aromatic.
There are some other home made ingredients on blog
Ingredients
*measurement for cup used, 1 cup = 250 ml
1 cup or 255 grams Sugar
70 ml or 5 tablespoon Water
½ teaspoon Ghee
1 teaspoon Milk (optional)
Step by step on tagar or boora sugar
Step 1. Take a wok, pour water and sugar in it. Place the wok on low heat. Cook the solution by stirring with the spatula in 2 to 3 minute intervals.
Step 2. Heat the sugar syrup for next 5 min . This will become a really thick and transparent syrup.
Step 3. Take one drop of syrup on any dish to check whether it is thickening or not. You will also see some amount of crystallizing sugar sticking around the sides of the pan.
Step 4. Add a small spoon of ghee to the mixture.(To avoid the lump formation).
Step 5. Turn off the burner. Let it cool down and stir it continuously so that a big lumps could not form. It will turn into porous powder sugar.It can also be stored for about 15 to 20 days. More than that it might get smelly because of use of ghee in this recipe.
Note – If you think that sugar is impure, you can remove impurities by adding 1 teaspoon of milk to the boiling mixture in step 2 . You will notice hat scum is floating above the mixture. Clear it by the help of spatula and follow the other steps.
Recipe card – Tagar recipe
- 1 cup or 255 grams Sugar
- 70 ml or 5 tablespoon Water
- ½ teaspoon Ghee
- 1 teaspoon Milk optional
-
Take a wok, pour water and sugar in it. Place the wok on low heat. Cook the solution by stirring with the spatula in 2 to 3 minute intervals.
-
Heat the sugar syrup for next 5 min . This will become a really thick and transparent syrup.
-
Take one drop of syrup on any dish to check whether it is thickening or not. You will also see some amount of crystallizing sugar sticking around the sides of the pan.
-
Add a small spoon of ghee to the mixture.(To avoid the lump formation).
-
Turn off the burner. Let it cool down and stir it continuously so that a big lumps could not form. It will turn into porous powder sugar.It can also be stored for about 15 to 20 days. More than that it might get smelly because of use of ghee in this recipe.
If you think that sugar is impure, you can remove impurities by adding 1 teaspoon of milk to the boiling mixture in step 2 . You will notice hat scum is floating above the mixture. Clear it by the help of spatula and follow the other steps.
Sowgandhiga Nair says
Really Helpful! Thank You So Much!
rachnaskitchen says
You are most welcome !
sonali joshi says
hi ,
i normally make besan ladoo using Boora Shakkar….but since I stay in Australia < i dont have access to it. I am planning to make it using ur recipe.BUt i have one question.Can i coarsely grind raw sugar and use it instead of boora shakkar ? We get raw sugar here in Australia apart from White sugar so was wondering if i could use that.
Thanks in advance
rachnaskitchen says
Hi Sonali,
Besan ladoo tastes best when they are made using boora sugar. I know, living abroad create difficulty in finding indigenous ingredients. I am not sure what result you would get if you use ground raw sugar.You can try it by making a small batch. Instead I would recommend you to make boora sugar at home. It is vey easy.
Thanks
Sonali says
Thanks for ur reply. I will definitely make bhura shakkar at home and will try and make a small batch using the raw sugar we get here .will let u know how it goes.
sonali says
Hi Rachna, I made the Boora sakhar at home and it came out fabulous. Madevthe besan laddoos using it and wow…i could reslish teh same taste of Magadh Ladoos that my mom makes. My grandmother was highly impressed as she used to make Boora sakhar herself. Everyone loved the laddoos…now i can easily enjoy Magadh Laddoos anytime.Thanks once again
aparna says
Hi,
Can this be used in our regular tea and coffee (if ghee not added)?
rachnaskitchen says
Yes I think, although I have not used it in my tea. Should be fine,it just a another form of sugar.
aparna says
Hi,
Had posted this comment 10 days b4, repeating as i cld not see it..
Made this using 1/2 small cup and got 1 full cup of boora sugar. Of course there were small lumps as i had not used ghee, but took the whole in a mixie, using the ‘whip’ mode, pulsed it for a few seconds:D:D Hope i can use it in sweets like rawa kesari too in place of fine sugar.
5* rating!!!!
rachnaskitchen says
Hi Aparna,
I didn’t get your comment 10 days back. Anyways, yes you can use it in rava kesari. It’s just another form of sugar. In Indian sweets boora sugar tastes great.
Nidhi Thakur says
Can i use in baking cakes? Since it’s another form of sugar. I can sub this with superfine sugar or grained sugar.
rachnaskitchen says
Hi Nidhi,
I think it should work but can’t assure you because I haven’t tried it.
Thanks
aparna says
I made boora using 1 & 1/2 cups of sugar, got almost 2 & 1/2 cups… Now
pls clarify – in case recipe of besan ladoo calls for 1 & 1/2 cups of sugar, do i use just
1 & 1/2 cups of boora or the whole of 2 & 1/2 cups?
rachnaskitchen says
Hi Aparna,
Boora sugar is fluffier and structurally different than the normal sugar that’s boora sugar looks more. If a recipe calls for 1 1/2 cup boora, use the 1 1/2 cup only.
aparna says
Hi, TQ fr ur prompt reply.. Point ntd.. Advanced wishes for a very happy new year!
aparna says
Hello,
Do u hv a recipe / video for sugar coated saunf? (not mukhwas where sesame and other seeds are added, just sugar coated as we get in stores) I tried making it but fennel seeds & powdered sugar were separate. Do let me know the procedure. Thanks.
aparna says
This 3* rating – i seriously haven’t an idea how it got clicked!!! Pls excuse…