"Darbesh" is a widely known and traditional Bengali delicacy that resembles Boondi Laddu in appearance, but has a distinct flavor. One of the key ingredients in Dorbesh is Khowa or Mawa, which is not used in the making of Boondi Laddu.
Jump to:
Diwali special recipe - Bengali Darbesh ladoo
My first set of celebration food for Diwali this year is nothing but the famous Bong sweet; Darbesh a.k.a Dorbesh, the divine one! This was in my planner for a long time but I was not very confident with Dorbesh because the process of making Dorbesh a bit tricky and I don’t have a proper ladle to prepare the Bonde but when there is a will, there is way and I have used my perforated ladle which I mainly use to fry Luchi for making Bonde!
For many in West Bengal, especially those hailing from the traditional joint family system, the arrival of the festive season of Kalipujo (time of diwali) holds a special significance. During this time, it is customary for families to engage specialized groups of caterers, known as "VIEN," who are solely responsible for the preparation of an array of exquisite Bengali sweets. Dorbesh is undoubtedly one of the most cherished and ubiquitous delicacies that are masterfully crafted by these skilled VIEN professionals, alongside other beloved classics such as Rosogolla, Ledikeni, Pantua, and Sandesh.
This year, I decided to make Dorbesh, the divine Bengali sweet, as the centerpiece of their Diwali celebrations. Although the process of preparing Dorbesh can be a bit tricky, I was determined to overcome any challenges. Lacking a proper ladle to shape the Bonde (the individual fried dumplings that make up Dorbesh), I used a perforated ladle typically used for frying Luchi, the beloved Bengali flatbread.
Bengali Sweets Beyond Darbesh
The delectable confections found in the sweet shops of West Bengal are a testament to the rich culinary heritage of the region. These traditional sweets passed down through generations, are meticulously crafted using time-honored techniques and the finest local ingredients. One such iconic delicacy is the renowned Roshogolla, a soft, spongy cheese-based dumpling submerged in a sugary syrup.
Rosogolla
The making of Roshogolla is an art form in itself, requiring skilled hands to knead the paneer dough, shape the perfect spheres, and simmer them until they attain their signature pillowy texture. The sweet, milky flavor and the melt-in-your-mouth experience of a well-made Roshogolla have made it a beloved favorite among locals and visitors alike. Another quintessential treat is the Sandesh, a delicate fudge-like confection that comes in a variety of flavors and forms.
Sondesh
From the classic plain Sandesh to the vibrant Sankh Sandesh, infused with the essence of the seasonal black plum, these delicacies showcase the ingenuity and creativity of West Bengal's confectioners.
Chomchom
Alongside these iconic sweets, one can also find a diverse array of other indulgences, such as the flaky Sondesh, the fragrant Chamcham, and the rich, creamy Chom Chom. Each sweet holds its own unique story, reflecting the region's diverse culinary traditions and the artisanal expertise of the local sweet makers.
Darbesh
"Darbesh" is a beloved and time-honored Bengali sweet that bears a striking resemblance to the popular Boondi Laddu, but with a distinct taste profile. One of the key ingredients that sets Dorbesh apart from its Boondi Laddu counterpart is the inclusion of Khova or Mawa, a reduced, solidified form of milk. This creamy, rich dairy component lends a unique texture and flavor to the Dorbesh that is absent in the Boondi Laddu.
These exquisite confections are not merely desserts; they are a testament to the enduring cultural identity of West Bengal, a delightful celebration of the state's gastronomic heritage that continues to captivate and delight generations of sweet enthusiasts.
Print
Darbesh | Bengali Laddu
- Total Time: 1 hour 15 mins
- Yield: 30 Darbesh 1x
- Diet: Vegetarian
Description
"Darbesh" is a widely known and traditional Bengali delicacy that resembles Boondi Laddu in appearance, but has a distinct flavor. One of the key ingredients in Dorbesh is Khowa or Mawa, which is not used in the making of Boondi Laddu.
Ingredients
- 250g Gram Flour (2 cup)
- 150g Khowa
- 500g Sugar (4 cups) ( can be adjusted based on the preference of sugar )
- 75g Ghee / Clarified Butter
- White Oil: for deep frying
- ¼ Tsp. Baking Soda
- 6 Green Cardamom
- 25g Cashew Nut / Kaju
- 25g Almond / Badam/ Kathbadam
- 25g Raisin / Kishmish
- 2 Tsp. Melon Seed/ Charmagaj
- 4 drops Food Color: based on your need; I have used Yellow, Orange, Red and Green (Optional)
Instructions
Making of Sugar Syrup:
- Sugar syrup with a consistency of one tread is required for making “Dorbesh”.
- Turn the flame on and place a thick bottom pan with 4 cups sugar and around ¾ cup water and cook on high flame for around 1-2 minutes to melt the sugar completely.
- Now cook for another 2-3 minutes on medium flame and check the consistency of the sugar syrup.
- Take 1-2 drops of syrup in a spoon and let it cool and after that check the consistency with the help of fingers. If the thread formed then switch off the flame immediately or else cook for another 1-2 minutes and check the consistency.
Making of the Batter for Bonde /Boondi:
- We need a semi-runny (not too thick) batter for Boondi / Bonde.
- Mix Besan/gram flour along with rice flour and a pinch of baking soda properly.
- the flour mixture with the help of a sieve. It’s better to take a big bottom bowl for making the batter.
- Keep around 1 cup of water for making the batter but don’t add entire water in one go.
- At first, add very little water to the flour mixture and whisk the batter scrupulously to dissolve all the lumps. After that, add the rest of the water to the mixture to get a semi-thick consistency. I have used a ¾th cup of water for 2 cups of Besan.
- Add 1 tbsp. of white oil in the mixture and mix it properly and give the batter a rest of around 20-30 minutes.
- Take around 5 tbsp. of batter in a small bowl and add 1 drop of red color to it and mix properly.
- Take 5 tbsp. batter in another small bowl add one drop of green color and mix that properly too.
- In the remaining batter add 2-3 drops of orange color and mix properly.
Making of Bonde /Boondi:
- Take sufficient white oil with 75g ghee in a deep bottom pan and heat it over a high flame. (I have used a mixture of ghee oil for frying while bonde can be fried with either oil or ghee also).
- We need round round-shaped boondi for making “Darbesh”.
- Pour in 1-2 drops of batter in hot oil; if it forms flat and tailed boondi then we need to add a bit of gram flour to get a perfect consistency.
- For making boondi we need two perforated ladles (one for frying and another for making boondis).
- Take a ladle/ jhara and place it over the hot oil in the wok (6-7 inches above).
- Keep the flame on the higher side.
- Take one big spoonful of batter pour it on the perforated ladle and spread with the spoon lightly.
- Now, fry the boondis till they cook properly but don’t over-fry boondis as we don’t need crispy boondis for making “Darbesh “.
- Following this step use entire batter including the colored batter to get a plate full of colorful boondi.
- Clean the perforated ladle with the help of a piece of cloth after making each batch of Boondi.
Making of "Darbesh":
- Chop dry fruits except for melon seeds roughly but don’t fry those.
- We need warm sugar syrup for preparing D0rbesh.
- Add all the dry fruits and green cardamom powder to the syrup and mix properly with the help of a ladle.
- Now add the entire boondi to the syrup and mix it again.
- Add grated khowa and mix it properly.
- Give the mixture a standing time of one hour.
- After that, wet your hand with some water and take 2-3 tbsp. of the mixture and make a small round ball by pressing with the help of both the hand and make the rest of the “Dorbesh” following the same process.
- Amazing “Dorbesh's are ready but give those small wonders around 2 hours of standing time before eating!!!
Notes
Difference between Boondi Laddu and Darbesh:: We don’t add Khowa and rice flour while making boondi laddu but these two are required for Dorbesh.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 75g
- Calories: 119
- Sugar: 16.3g
- Sodium: 20mg
- Fat: 3.1g
- Saturated Fat: 0.6g
- Carbohydrates: 21.2g
- Fiber: 1.2g
- Protein: 2.6g
- Cholesterol: 1mg
Popular Dessert Recipes
- Perfect Tiramisu Recipe (also known as classic Tiranisu)
- Sheer Khurma (also known as Sevian)
- Doodh Sooji (also known as Mohanbhog aka mishti Suji)
- Halwai Style Balushahi (also known as Badusha)
- Bhapa Doi (also known as Bengali Steamed Yogurt)
- Kamala Bhog (also known as Kamala lebur roshogolla)
- Anglo-Indian Bread and Butter Pudding (also known as bread pudding)
- Komola Kheer (also known as Kheer Komola | Bengali Orange Kheer | Komlalebur Payesh)
- Chaler Payesh (also known as Bengali Rice Kheer)
- Bengali Mishti Doi (also known as Laal Doi)
- Coconut Pudding with Gondhoraj Lebu Compote
- Narkel Chapa | Narkel Tokti | Bengali Coconut Sondesh
- Patali Gurer Patishapta | Bengali Patishapta Pitha
- Coconut Tapioca Pudding with Mango Recipe | Mangoo Sagoo Dessert in Coconut Milk |
- Kulfi | How to make Kulfi at home | Easy Indian Kulfi Recipe
- Potol Mishti | Halwai style Parwal Ki Mithai | Kheer Potol
Have you tried the authentic Darbesh recipe from Debjanir Rannaghar!
I would love to see a picture if you are making it following my recipe which you can share here at dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Here's the Perfect Bengali Darbesh Sweet Recipe Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Swapnanil Dey says
FANTASTIC...........Hats offf...I MUST SAYYYYYYYYYYYYYY......
DEBJANI CHATTERJEE says
Thanks a Ton Swapnanil 🙂
eRecipe says
I'd like to invite you to join our site http://www.erecipe.com . I really enjoy your blog and recipes and I think the over 8,000 unique daily visitors to eRecipe will too.
By joining eRecipe, we will provide the Nutrition Facts for every recipe you post in which you could customize and add to your blog. Viewers need and love to know the nutritional facts. Its a free service that we offer to blogs and recipes we really love. It looks professional and your members will love it.
Simply visit http://www.erecipe.com or contact me at erecipe00@gmail.com. We look forward having you in our network!
ritu says
When will I mixed the melon seeds?
Debjani says
Hi Ritu,
Melon Seeds to be added along with the chopped dry fruits
indrani Sen says
Amazing recipe. will try it and will link your recipe