In a non-stick pan, combine sugar and water. Now switch on the flame on low heat and let the sugar melt. Once sugar melts, then turn the flame to high and let the mixture come to boil.
When the sugar syrup boils, reduce the flame to medium and add ghee.
Keep stirring continuously. Let it simmer on low-medium heat. You will notice sugar syrup consistency getting thick. It will take about 5-6 minutes.
When the syrup becomes thick and white in color as shown below, switch off the flame and keep stirring. Slowly you will notice that sugar is getting dried. Let this cool down completely.
Once cooled, transfer to a mixer jar and blend to get finely powdered boora.
Boora sugar is ready to be used.
Store the boora sugar in an air-tight container. Keep the container in refrigerator and it stays fresh for upto 2 weeks.
Video
Notes
Be patient and keep stirring continuously.
Use a non-stick pan, if possible, because it will prevent the sugar from sticking after it crystallizes.
If in-between you feel that the heat is too much to handle, then you can switch off the flame and keep stirring. Later you can again switch it on and resume stirring and cooking.
The timing for the sugar syrup to get thick will vary as per the quantity of sugar. We are preparing boora from ½ cup sugar and it took about 5-6 minutes for the syrup to thicken. But if you are preparing boora in large quantity then the time will increase. So, see the texture and consistency of the syrup in our step-wise and video tutorial and proceed accordingly.