Tagar Sugar

Production Process

• Crystallization: Tagar is made by heating sugar with a small amount of water to create a syrup. This syrup is then stirred constantly until it crystallizes into fine granules.
• Purification: The process involves heating and stirring the sugar solution until the moisture evaporates and sugar crystals form, resulting in a dry, granulated product.

Characteristics

• Appearance: Fine, powdery, and granulated, typically white or slightly off-white.
• Texture: Fine and slightly coarse, similar to caster sugar but with a more crystalline structure.
• Flavor: Pure, sweet taste without any additional flavor notes.

Nutritional Information

• Calories: Approximately 15-20 calories per teaspoon.
• Carbohydrates: About 4 grams of carbohydrates per teaspoon.

Uses in Cooking Applications

• Sweetener: Primarily used as a sweetener in traditional Indian sweets like peda, laddoo, and barfi.
• Cooking: Used in various Indian recipes where a fine, easily mixable sugar is required, such as in syrups and confections.
• Garnishing: Sometimes used to garnish sweets and desserts for added sweetness and texture.

Health Considerations

• Comparison to White Sugar: Tagar is less processed than white sugar but does not offer significant nutritional benefits over refined sugar.
• Moderation: Like all forms of sugar, it should be consumed in moderation to avoid health issues such as obesity, diabetes, and dental problems.

Storage

Store in an airtight container in a cool, dry place to prevent it from clumping and hardening.