Rosh bora, a beloved treat in Bengal, is a sweet delicacy made by immersing fried lentil fritters in a syrup made of sugar or jaggery. This delectable dessert is traditionally enjoyed during the winter season and is considered a prominent member of the renowned pithe puli category in Bengali cuisine.
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The family conversation about pithe puli
"Pasta, it seems like your mother has decided to skip making Pithe this year. And we haven't had Rosh Bora either!"
"Hmmmmm, Papa."
"Do you even know what Pithe is, Pasta?"
"No, Papa!"
"Then why the 'Hmmmmm'? You're just like your mother, always using 'Hmm' when you don't want to answer!"
"Hmmmmm, Papa."
"Do you even know what Rosh Bora is? Fine, I'll talk to your mother. You're not going to help me."
"Hmmmmm, Papa."
"She's just like you, Debjani! Such a snob."
"And?"
"And she doesn't know what Pithe and Rosh Bora are!"
"So?"
"She used to have them, right? She started eating regular food a while ago. She's Bengali, you should understand."
"She's a five-year-old Bengali girl. She doesn't know what Pithe and Rosh Bora are! I'll explain it to her. Are you happy now?"
"Happy? What about practical knowledge? Theoretical information won't help her!"
"Yes, you're right. How about I give her the theoretical part? You can help her with the practical details. Go and make some Rosh Bora, Mehebub! You're a responsible Bengali father, after all."
"Oops, I forgot you're a management professional too! Sorry!"
"Can you whip up some Rosh Bora with a few ingredients?"
"Please, could you make some Rosh Bora, Debjani? I'll take care of dinner, I promise."
"Hmm, Mom's making Rosh Bora for us! I love it, Mom. I actually prefer the syrup over the dumplings!" Pasta exclaimed.
"She's just like you! So sarcastic!" Mehebub laughed.
Our conversation ended as Mehebub went outside to clean the car, I began soaking Korai Dal for the Rosh Bora, and Pasta simply waited for her share of dumplings and syrup. Her description of Rosh Bora may be funny, but it's not entirely incorrect. Now, let me explain what this incredible Bengali dessert is if you're not familiar with it.
What is Rosh Bora?
Rosh Bora, a delightful winter treat, consists of fritters soaked in a light and sweet syrup. These fritters, known as Bora, are essentially pakodas. In essence, Rosh Bora is made by soaking Urad Dal Fritters in a syrup that is both sweet and light.
Tips!
The syrup is a crucial element of this dessert. It should be diluted and have a mild flavor of green cardamom. You can prepare the syrup using either Patali Gur (date palm jaggery) or sugar. Patali Gur adds an extra layer of flavor. Personally, I prefer to use Patali Gur for the syrup. However, if it's not available or if you're making Rosh Bora in a different season, you can substitute it with an equal amount of sugar.
While Bora may seem simple to make, it is actually the most challenging part of this dish. According to my mother, the Bora should be crispy and incredibly light. It should absorb the syrup thoroughly, and the syrup should have the aroma of the Bora.
To be completely honest, Rosh Bora may not possess the elegance of Pithe Puli, but it definitely shouldn't be overlooked.
When it comes to cozy indulgence, Rosh Bora reigns supreme as the ultimate winter treat in Bengal.
Here's how I make Rosh Bora at Debjanir Rannaghar!
Recipe Card
Rosh Bora
Rosh Bora is a delightful dessert in the Bengali style, consisting of lentil fritters that are fried and then soaked in a syrup made with either sugar or jaggery. This treat is especially enjoyed during the winter season.
Ingredients
- 150 g Kolai Dal/ Dhuli Urad Dal/ Black Gram without Skin 1 cup
- 500 g Patali Gur Date Palm Jaggery/ sugar
- 5 Green Cardamom
- ¼ Tsp. Salt
- 200 ml Vegetable Oil for deep frying
- 1 Tbsp. Ghee
Instructions
To make the Bora/ Fritters:
- Begin by washing the lentils and soaking them in water overnight.
- Afterwards, rinse the lentils and discard the water, repeating this process 2-3 times.
- Create a smooth paste by blending the lentils with a pinch of salt.
- While blending, add a small amount of water to achieve the desired consistency.
- Dilute the paste by adding ½ cup of water, then whisk it vigorously until it becomes light and fluffy.
- Next, heat oil in a pan to fry the fritters.
- For enhanced flavor, add ghee to the oil.
- To test the oil's readiness, drop a small amount of batter into it. If the oil is hot enough and the batter has the right consistency, the drop will expand in size and become porous.
- Pour a teaspoon of batter into the oil, followed by more depending on the pan's diameter.
- Maintain medium-high heat and fry the fritters using a slotted spoon.
- After frying one side, flip and fry the other side as well.
- Once cooked, remove the fritters from the pan using the slotted spoon to strain any excess oil.
- To remove any excess oil, you can use either a towel or tissue paper. Once that's done, continue with the rest of the Fritters.
To make Rosh/ Syrup:
- In a deep bottom vessel, boil 1 liter of water with some green cardamom. Once it starts boiling, add Gur/Sugar and cover the pan with a lid. After five minutes, use a ladle to mix the sugar/gur and let it cook on low flame for 10 minutes. The syrup should not be thick, but rather runny and sweet. Adjust the sweetness and water according to your preference.
To make Rosh Bora:
- Lower the flame once the syrup is ready.
- Add the fried fritters to the hot syrup and cook for 1-2 minutes before switching off the flame.
- Cover the vessel with a lid and let the fritters soak in the syrup for at least one hour.
- Even after soaking, there should be enough syrup in the vessel.
Serving Rosh Bora:
- Serve the Rosh bora at room temperature or slightly heated. When serving, fill a bowl halfway with the syrup and add a few Bora.
Notes
- You can use either Sugar or Patali Gur (Date Palm Jaggery) to make the syrup.
- You can also use equal parts of Sugar and Gur.
- It is recommended to soak the Dal before making the paste.
Nutrition
Dessert recipes from Debjanir Rannaghar:
- Chaler Payesh (also known as Bengali Rice Kheer)
- Choshir Payesh (also known as Chosi Payesh)
- Khejur Gurer Payesh (Also known as Bengali Rice Kheer with Date Palm Jaggery)
- Gujiya (Also known as Bengali ring-shaped sondesh)
- Nolen Gurer Sandesh (also known as Date Palm Fudge with cottage cheese)
- Gurer Narkel Naru (Also known as Bengali Narkel Naru/ Nariyal ki Laddu)
- Monohara (Also known as Monohara Sondesh)
- Baked Soan Papdi and Mishti Doi Cheesecake topped with Mini Gulab Jamun (Also known as Cheesecake prepared with Mishti Doi)
- Banoffee Panna Cotta with Cherry Compote (Also known as Banoffee Panna Cotta)
- Pancakes topped with Dulce de Leche and Fresh Fruits (Also known as Dulce de Leche Pancake)
- Double Chocolate Rum Balls (Also known as Rum Balls)
- Kesar Peda (Also known as Indian fudge prepared with Saffron and solidified milk)
- Gajar Ka Halwa (Also known as Gajar Halwa or Carrot Halwa)
- Hyderabadi Double ka Meetha (Also known as Double ka Meetha)
- Two in One Sondesh (Also known as Strawberry and vanilla flavored fudge)
- Lyangcha (Also known as Langcha)
- Chanar Jilapi (Also known as Bengali Chanar Jilipi)
- Karachi Halwa (Also known as Bombay Karachi Halwa)
- Taler Bora (Also known as Sugar Palm Fritters)
- Taler Bibikhana Pitha (Also known as Taler Pithe or Sugar Palm Cake)
- Chocolate Burfi (Also known as Indian chocolate fudge)
- Chhena Poda (Also known as Baked Chenna Poda)
- Patishapta (Also known as Bengali Patishapta Pitha)
Have you tried the Rosh Bora recipe from Debjanir Rannaghar?
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
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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.
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