Boora / Tagar - An Important Ingredient of Indian Dry Sweets

Boora/Tagar is powdery fine grains of sugar. Boora has grains much minute than Tagar.
Boora/Tagar is used in the preparation of Laddoo, Peda and many other Indian sweets.

Remember the Indian Hindi rhyme for Kids:Chandamama door ke , Pue pakaye BOOR ke....


Ingredients used by www.facebook.com/kitcheneindia

(1) Sugar - 3 cups
(2) Water - 1 cup ( or the amount sufficient to submerge all sugar)
(3) Ghee - 2 tea spoons

Kitchenware and Cookwares used by www.facebook.com/kitcheneindia

(1) Wok/Pan - 1
(2) Spatula -1


Preparation Method used by www.facebook.com/kitcheneindia

(1) Put Sugar and Water in Wok and start heating it on a medium flame.
(2) Keep stirring the contents of Wok every 2-3 minutes with the help of spatula.
(3) When the sugar starts to thicken, add ghee in the wok and keep stirring with the help of spatula for 2-3 more minutes and then switchoff the flame.
(4) Keep stirring even after the flame is switched off until a good white powdery grains are formed.
(5) Your Boora/Tagar is ready for use now. Store it in airtight container and use it as desired. It can be stored for a longer duration just like sugar.

Tips used by www.facebook.com/kitcheneindia

(1) Ghee is added to prevent the stickiness of sugar and keep each grains separate from each other.
(2) If  Boora solidifies and doesnt remain as powder then you can take the crystals which formed like stones and blend/grind it in a mixer/blender and sieve it if required.
Do not grind it on high speed or for a long time as we do not want the Boora powder to be very smooth in texture. It should be like fine small particles resembling sand or salt.
(3) If sugar has lot of dirt then 1 or 2 spoons of milk can be added into it when sugar boils in water. This will help to accumulate the impurities and then the impurities can be removed easily.

NOTE:

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