How to make Tagar Recipe / Boora at home, learn how to prepare tagar recipe / boora at home with step by step photos. 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.
I have referred Nisha Madhulika ji’s website for the recipe. I made some alterations with the quantity of ingredients. Tagar is also prepared from sugar, where sugar looses all the moisture and we get dry powder like consistency. Ghee is added while preparing tagar / boora which gives nice flavor. Tagar can be stored in a refrigerator for 15-20 days in an air tight container. Use tagar to prepare Besan Ladoo, Boondi Ladoo or any other ladoo variety in place of sugar. Tagar is also used to prepare panjiri, which I shall share later.
The whole process of making tagar takes around 20 minutes. Use a non stick pan to cook which will be very effective for beginners like me. Sometimes, sugar contains impurities, to remove the dirt particles, add a tsp of milk while preparing syrup. The impurities will come aside, which you can remove with the help of a spoon.
The syrup consistency should be very thick and slimmy and at this stage, you should remove the pan from the heat and keep stirring the syrup. Within few minutes sugar syrup will turn to tagar (porous sugar), break the lumps if formed. If you are unable to break it, you can later grind those lumps in a mixer grinder and use it.
Some of the Diwali sweet varieties shared in my blog, Apple Peda, Kallu Mysore Pak, Aloo Gulab Jamun, Badam Halwa and Coconut Jaggery Ladoo. If you try any of my recipes, then do share your feedback with us.
- 300 gm sugar
- 100 ml water
- ½ tsp ghee / clarified butter
- 1 tsp milk (optional)
- Please check the instructions below.
Steps to make Tagar / Boora for Ladoo and Peda
- Take 300 gm sugar and 100 ml water in a non stick pan. Keep the pan to low medium flame. Add a tsp of milk to remove any impurities. Once sugar dissolved, change to high flame and keep stirring. Keep a bowl of water ready to check the syrup consistency.
- Once syrup starts boiling, add ghee and keep on stirring. After adding ghee, continue stirring. Now after some 5 minutes, 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 if formed. If you are unable to break it, you can later grind those lumps in a mixer grinder and use it. Store tagar in an airtight container and use when needed in place of powdered sugar to prepare ladoo and peda.