TAGAR RECIPE / BOORA SUGAR FOR SWEETS / SUGAR POWDER FOR MAKING SWEETS
BY SHWETA GALINDE
Tagar is nothing but porous sugar, a bit different from powdered sugar and used to prepare ladoo, peda. It is a great replacement for powdered sugar to prepare north indian sweet varieties.
Boora is made from Sugar. Sugar is cooked to the desired consistency and then while cooling it, stirred continuously. The sugar then converts into tagar. While making it, ghee/clarified butter is added that gives it a nice aroma and also helps to reduce lump formation in boora.
Bora sugar or tagar is made with sugar and different from powdered sugar, instead of grinding the sugar here we cook it with water to the consistency where it become like a powder. Always use bora or tagar in making ladoos, this is the secret behind good sweet shops.
Tagar recipe / boora sugar for sweets / sugar powder for making sweets
INGREDIENTS
Sugar – 250 GRMS
Water – 75 ML
Milk – 1 tsp
Ghee – ½ tsp
A bowl of water to check the syrup consistency
METHOD
Instead of using powdered sugar use this boora to make ladoo and peda. Take sugar + water in a non stick pan, on medium flame.
Once it starts boiling , add milk .
After adding milk you will see a foamy substance , discard it .
Once sugar dissolves increase the flame
Keep stirring , while cooking .
Add ghee cook for 7 to 8 mins till the mixture becomes thick and transparent .
Ghee is added to avoid lump formation .
Check the syrup by adding few drops in the water. The syrup should be very thick and slimmy (just like glue). You should be able to roll it. This is the correct consistency.
Switch off the flame and remove pan from the heat.
Within few minutes sugar syrup will turn to tagar (porous sugar)
Break the lumps into powder using hands or ladle , if you are unable to break it, you can grind in a mixer grinder and use it.
Store tagar in an airtight container and use it upto 2 or 3 mnths .
