Making Indian sweets at home could be tricky since most of these require perfect consistency of sugar syrup to obtain perfect texture of sweet dish. While some Indian sweets are little forgiving when it comes to syrup consistency (malpua, rasgulla, gulabjamun etc), the texture of batter/dough needs to be perfect for satisfactory results in such cases. For some sweets, the temperature is a deciding factor while some like laddoo need ‘tagar’, a most crucial ingredient to nail the texture and flavours, made by re crystallizing sugar syrup, by vigorously mixing it off flame, till it turns into a coarse powder.…
