Bura sugar Recipe | Tagar Recipe| How to make boora sugar for festive sweets
Learn how to make Boora(Bura) sugar or tagar recipe at home with step by step photos and video. Boora or tagar is made from sugar and is used for making north Indian sweet dishes. It is the best replacement for fine or powdered sugar. Boora is commonly found in north India and is easily available in various supermarkets. It gives a palatable taste to festive occasion sweets which we can’t get from using powdered sugar.
Boora or tagar is made from sugar, by boiling the sugar until it is converted into porous form. We need to cook sugar with small amount of water till it’s melted and has reached the desired consistency (crystallization). It is the time when the sugar leaves it’s moisture and slowly becomes crystallized. Also, it becomes clean leaving aside any dirt, if any. Before it completely dries, we need to add ghee which gives a nice fragrance to boora or tagar and also avoids lump formation in boora.
The whole process of making boora takes around 15 – 20 mins. Using non-stick pan or kadhai will be more helpful. Sometimes, sugar contains dirt or impurities, in this case, you can add a tablespoon of milk in the syrup. the impurities will float aside and you can remove it with the help of a spatula. When sugar melts, stir it continuously so that no lumps are formed and if any lump is present break it till its hot. If you are unable to break those lumps, you can grind it in a mixer grinder and use it.
Boora is used in making various sweet dishes like besan ke ladoo, rava ladoo, peda, Boondi ladoo, and Panjiri etc. Halwai’s make sweets with boora instead of sugar which is why it gets an ultimate taste. It is always the best idea to replace powdered sugar with boora or tagar while making sweet dishes. It makes the ladoo’s more delicious and also gives a nutty fragrance.
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Bura sugar Recipe Card
Bura sugar recipe
Materials
- 1 bowl sugar (approx. 225 gms)
- ½ cup water (approx. 70 ml )
- 2 tbsp ghee
- 1 tbsp milk optional
Instructions
- Place the thick bottom non-stick kadhai on the gas and heat it on medium-low flame
- Pour in sugar and water in a kadhai and let it simmer
- As sugar melts, turn the flame on high and add ghee and keep stirring continuously
- Sugar syrup starts thickening and it slightly turns into white colour and ghee prevents the formation of lump.
- You can do a drop test. Take a bowl of water and add a few drops of syrup in it. If the sugar syrup does not dissolve and seems like the thick glue it means it is the correct consistency.
- Turn off the flame and let it cool down by continuously stirring the mixture to avoid lumps
- When the mixture is completely dried, transfer it to a glass jar and if boora has lumps you can grind it in a mixer grinder and store it in a fine powder form.
Important tips for making bura sugar:
- If there are any impurities in sugar, do add milk in boiling sugar syrup and remove the scum floating aside with the help of a spatula.
- Continuously stir the mixture after turning off the flame to avoid big lumps.
- If lumps are present, grind it in a mixer grinder and then use.
- Store it in an air-tight container and use within 2 weeks as it would start smelling because of ghee present in it.
Finally, I would like to share my other Indian sweets recipe like Gulab jamun, lauki ka halwa, besan ke ladoo, Rabdi, etc. Explore our Snacks recipes from my blog. This includes Aloo matar kachori recipe, litti chokha recipe, matar ke chole recipe, nimki recipe, etc. Also, go through our Indian bread section for a variety of rotis like Butter naan recipe, palak paratha recipe, kachori recipes and thalipeeth recipe.
In addition to this, do visit my other recipes collection from my blog like Main course collection, Breakfast collection, Desserts collection, etc.
Thank you so much for the recipe. I use the bura sugar for most of my sweet preparations.