Homemade Tagar Bura with Demerara Sugar
Enjoy soft, authentic Tagar Bura using Demerara sugar. This simple homemade recipe brings deeper taste and just the right touch of sweetness.
Ingredients
- 1.5 Cups Demerara Sugar Granulated white sugar can be used
- 0.5 Cups Water
- 1 tablespoon Ghee
Instructions
- In a heavy bottom pan add sugar and water.1.5 Cups Demerara Sugar, 0.5 Cups Water
- On a slow to medium stove let the sugar melt.
- Scrape the sides down so every bit dissolves.
- Keep on mixing in between and the mixture will start to boil.
- Keep on cooking it on medium to high.
- Stir constantly as the syrup thickens, scraping the pan to prevent sticking
- Wait until the syrup begins to turn slightly opaque and looks like wet sand. If you see, the syrup will start turning thick.
- Remove the pan from heat , add ghee, while continuing to stir until the mixture cools a bit and begins to dry out, turning into loose, fine grains.1 tablespoon Ghee
- You need to keep on stirring until you see that it starts turning into loose fine grains.
- Allow it to cool.
- If there are big grains, blitz through a grinder or powder using a mortar and pestle, and pass it through a sieve.
- Store it in an air-tight container and use as required.
Notes
The Video recipe for Mathura ke pede has the video to make Tagar, Boora
Troubleshooting Common Issues
Even experienced cooks sometimes run into bumps with tagar bura. Here are the usual problems and how to fix them when they come up:-
- Tagar is clumpy or forms lumps: This means not all the sugar dissolved or the syrup cooked too quickly. Next time, use gentler heat and stir longer at the start. For now, pass your finished tagar through a fine sieve to break up lumps.
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- Tagar is sticky or damp: This happens if the syrup was taken off heat too soon, or if there’s too much water. Spread the tagar on a tray, leave it uncovered at room temperature, and let it dry out for a few hours. If it’s only slightly sticky, stirring it off heat often dries it up.
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- Tagar is hard or coarse: Overcooking the syrup causes hard crystals. Try adding a teaspoon of water, then gently reheat while stirring until the grains soften and break up. My pan had some hard crystals and it was difficult to remove. I added a few teaspoon of water, reheated it on slow , and followed the procedure to make tagar. It was all good.
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- Tagar is too dark: This comes from high heat or using a thin pan. Stick with heavy pans and keep the flame low to preserve the golden color of demerara.