Rosh Bora is a Bengali style dessert where fried lentil fritters are soaked in Sugar/Jaggery syrup and served. It is a winter delicacy.
- 150g Kolai Dal/ Dhuli Urad Dal/ Black Gram without Skin (1 cup)
- 500g Patali Gur (Date Palm Jaggery)/ sugar
- 5 Green Cardamom
- 1/4 Tsp. Salt
- Vegetable Oil
- 1 Tbsp. Ghee:
To make the Bora/ Fritters:
- Wash and soak the dal overnight in water.
- Rince Dal and discard the water and then wash 2-3 times.
- Make a smooth paste of the Dal with 1/4 Tsp. of salt.
- Add little water while making the paste.
- Add 1/2 cup of water to the paste and dilute it a bit and then using a whisk mix it until the mixture turns fluffy and light.
- Now heat Oil in a pan for frying the fritters.
- Add Ghee to the oil for better flavor.
- Once the oil is hot; pour a drop of the batter to check the oil. If the oil is sufficiently hot and the batter is having proper consistency; the drop will start increasing in size and will be porous.
- Pour 1 Tsp. of batter followed by another over the oil and increase the amount considering the diameter of the pan.
- Keep the flame on medium high and start frying the fritters using a perforated ladle.
- Once fried from one side, fry from another side as well.
- Once done, strain the fritters from the pan using the perforated ladle.
- Place the fritters over kitchen towel or tissue paper to soak excess oil.
- Following this process make the rest of the Fritters.
To make Rosh/ Syrup:
- Take 1 liter of water in a deep bottom vessel and boil it after adding green cardamom.
- When the water starts boiling add Gur/ Sugar to it and cover the pan with a lid.
- After five minutes mix the sugar/ gur using a ladle and cook for 10 minutes on low flame.
- The Syrup must not be thick. It will be runny yet sweet.
- Adjust the sweetness and water accordingly.
To make Rosh Bora:
- Lower the flame once the syrup is ready.
- Now add fried fritters to the hot syrup and cook for 1-2 minutes and switch the flame off.
- Cover the vessel with a lid and give at least one hour time to the Fritters to soak the syrup.
- Even after soaking, there should have sufficient syrup within the vessel.
- Serve the Rosh bora in room temperature or after heating a bit.
- While serving fill a bowl half full with the syrup and a few Bora.
- Either Sugar or Patali Gur (also known as Date Palm Jaggery) can be used in making the syrup.
- You can use 1:1 Sugar and gur as well.
- It is better to soak the Dal before making the paste.
- The Fritters must be light, fluffy, and crunchy.
- Prep Time: 8 hours
- Cook Time: 30 mins
- Category: Dessert
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 175g
- Calories: 509
- Sugar: 62.9g
- Sodium: 75mg
- Fat: 23.7g
- Saturated Fat: 3.3g
- Carbohydrates: 73.9g
- Fiber: 5.8g
- Protein: 4.9g
- Cholesterol: 1mg
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