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| Bura |
Bura is sugar heated so that it loses its water of
crystallization and then powdered to get rid of any lumps which are formed. In northern India and Gujarat this form of
sugar is taken with rice-ghee, Chapatti-ghee combination. For making laddu my
mom used to use bura rather than sugar powder. When I got married I wanted to
know why I should do this extra work. So on inquiring from her she told me the
secret of tasty laddu. Because when I used powdered sugar then the texture and
taste of laddu did not come out same as the laddu she used to make.
She told me that bura makes the laddu very tasty and
gives slightly grainy texture. Since then 32 years have passed by and I have
never prepared any type of laddu without bura. now be it deepawali, Holi or any festival my preparations for the festivals start by making Bura.
Making Time: 30 min
Servings: 500 gm. Bura
Ingredients required for making Bura:
Directions For Making Bura:
- Take sugar in a thick bottom wok and heat it on low flame
with continuous stirring.
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| Sugar being heated in a thick bottom wok |
- Sugar will start getting dry after 5 min. of heating.
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| After 5 min. of heating on low flame |
- Keep on heating it with continuous stirring.
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| After 10 min. of heating |
- After 10-15 min. of heating its texture will change
completely and it will start melting.
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| After 15 min. of heating |
- Keep cooking on low flame with continuous stirring for
another 10 min.
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| After 25 min. of heating |
- The sugar will be now dry brittle and will have few
lumps.
- Take this hot sugar (Bura) on a plate and cool it to room
temperature.
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| Coarse Bura being cooled |
- When cold grind in a mixer to powder.
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| Bura |
- This can be taken with rice, paratha, puri as well as
used to make laddu.
Tips:
- Always use thick bottom wok.
- Take out immediately once it is dried after melting
starts.
- Continuous stirring makes sure that sugar does neither caramelize
and least amount of lumps is formed.
