How to make boora or tagar at home?

28 Oct How to make boora or tagar at home?

Last Updated on October 19, 2021 by blessmyfoodbypayal

How to make boora or tagar at home | Tagar Bura recipe | bura for ladoo or peda with step wise pictorial and video recipe.

WHAT IS BOORA OR TAGAR ?

Tagar or Boora, also spelled as Bura is a sugar in powdered form which is used by professionals (Halwai) to make ladoo or peda.

It is to be noted that sugar is not powdered by grinding but cooked with water to such a consistency where it becomes a powder.

WHY TO PREFER BOORA OVER POWDERED SUGAR?

This is an obvious question in anyone’s mind that why to make boora recipe specially when it is also a powdered form of sugar?

Sugar can be powdered within seconds whereas making tagar is bit time taking.

Have you ever thought that even when we follow the recipe, especially of some Ladoo or Peda, exactly same to same and word by word or should we say ‘to the T…’

…the taste of our homemade sweet (meethai) is not as good as what we get from shopkeeper (Halwai) ?

You know the reason behind actual taste is Boora/Tagar.

Where we use the powdered sugar, Halwai uses Boora.

And this boora takes the taste of ladoo or peda to another level.

The reason why boora makes sweets more tasty is that bura becomes more flavourful after sugar gets cooked.

All the moisture from sugar gets evaporated, sugar has become clean after removing the scum and addition of desi ghee makes tagar rich and such rich is introduced in sweet when made with such tagar.

So that is why one should prefer tagar over powdered sugar.

What if making tagar needs a little bit of time and is not as quick as powdering sugar.

Sweets are something which are to be made on special occasions and it is not everyday’s task which you feel like fastening.

And once you make sweet with tagar, you will stop making sweets with powdered sugar.

WHICH SWEETS CAN BE MADE WITH TAGAR ?

Tagar is used in making various sweet dishes like ladoo which includes besan, rava, Boondi or many more.

Also all type of pedas are also made with tagar.

You can have a look at Besan ladoo and Mathura Ke pede made with tagar. 

In addition to what suggested above, it can be used to make any mithai which asks for sugar to be used in powdered form.

IS TAGAR RECIPE VEGAN AND GLUTENFREE?

This recipe is clearly not vegan but yes Glutenfree.

However it can be vegan if you avoid using milk (sugar being organic and pure needs no cleansing by adding milk) and by skipping ghee totally.

WHY GHEE IS IMPORTANT TO THE RECIPE ?

You can make tagar without ghee also but ghee is highly recommended in this recipe.

Where ghee brings aroma and flavor to the recipe, it also helps in keeping tagar lump free and smooth.

So don’t skip ghee unless using it seems next to impossible.

HOW TO STORE TAGAR/BOORA?

Tagar/Boora/bura can be stored for about 15 to 20 days in refrigerator after putting in airtight container.

Also see

• Ghee residue and besan ladoo
• Peda with leftover desi ghee residue
• jammu special sund

Step wise pictorial recipe of how to make boora or tagar at home

1. Add sugar and water in a pan. Better choose non stick pan.
2. Put the pan on heat on medium to high temperature.
3. Let sugar dissolve completely and then bring the heat between low to medium.
4. If you find that the liquid/sugar syrup is not clean and clear, add milk in it.
5. All the scum/impurities of syrup will be seen collecting on the sides of pan. The scum looks like whitish foarmy substance.
6. Collect all the scum and discard.
7. In case your syrup is already clean, then skip this step of adding milk and collecting scum.
8. Now add desi ghee in the syrup once sugar is completely dissolved and scum removed.
9. Keep stirring and now afterwards, you have to keep on stirring continuously.
10. In 5 to 6 minutes, syrup will become thick and sugar will start slightly drying and sticking on the sides of the pan.
11. Immediately remove the pan from the heat but don’t stop stirring. Time and again scrapping the sides of the pan too is very important otherwise sugar will stick there and turns hard.
12. Keep stirring and you will not slowly slowly sugar is turning dry. But don’t stop stirring.
13. Also break the lumps formed.
14. Sugar needs to be keep stirring unless it turns cool completely.
15. Once cool, you are done now.

Tagar/Bura is finally ready.

NOTES

1. Add milk and remove scum only and only if sugar syrup is not clean. Otherwise skip this step.
2. Adjust the heat as per the situation. Maximum heat in the beginning is fine when liquid content is high. But once liquid begins to evaporate, high heat may burn the sugar.
3. Remove the pan from heat immediately when sugar syrup begins to turn thick and slightly dry from the edges of pan.
4. You need to stir the syrup occasionally in the beginning when there is water but once syrup starts thickning, DON’T STOP STIRRING. Even if your hands become tired, don’t stop and stir continuously.

How to make boora or tagar at home – recipe card

How to make boora or tagar at home

blessmyfoodbypayal

This post is about how to make boora or tagar at home. This is a sugar powdered by cooking and is being used by professionals (Halwai) to make ladoo or peda.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Sweets

Cuisine Indian

Servings 4 Cup

Ingredients

  

1 cup = 200 ml

• 3 cup sugar
• 1 cup water
• 2 tbsp milk optional
• 1 tbsp desi ghee

Instructions

 

• Add sugar and water in a pan. Better choose non stick pan.
• Put the pan on heat on medium to high temperature.
• Let sugar dissolve completely and then bring the heat between low to medium.
• If you find that the liquid/sugar syrup is not clean and clear, add milk in it.
• All the scum/impurities of syrup will be seen collecting on the sides of pan. The scum looks like whitish foarmy substance.
• Collect all the scum and discard.
• In case your syrup is already clean, then skip this step of adding milk and collecting scum.
• Now add desi ghee in the syrup once sugar is completely dissolved and scum removed.
• Keep stirring and now afterwards, you have to keep on stirring continuously.
• In 5 to 6 minutes, syrup will become thick and sugar will start slightly drying and sticking on the sides of the pan.
• Immediately remove the pan from the heat but don't stop stirring. Time and again scrapping the sides of the pan too is very important otherwise sugar will stick there and turns hard.
• Keep stirring and you will not slowly slowly sugar is turning dry. But don't stop stirring.
• Also break the lumps formed.
• Sugar needs to be keep stirring unless it turns cool completely.
• Once cool, you are done now. Bura is finally ready.

Notes

1. Add milk and remove scums only and only if sugar syrup is not clean. Otherwise skip this step.
2. Adjust the heat as per the situation. Maximum heat in the beginning is fine when liquid content is high. But once liquid begins to evaporate, high heat may burn the sugar.
3. Remove the pan from heat immediately when sugar syrup begins to turn thick and slightly dry from the edges of pan.
4. You need to stir the syrup occasionally in the beginning when there is water but once syrup starts thickning, DON'T STOP STIRRING. Even if your hands become tired, don't stop and stir continuously.

Keyword boora, bura, tagar