To make the Bora/ Fritters:

1. Wash and soak the dal overnight in water.
2. Rince Dal and discard the water and then wash 2-3 times.
3. Make a smooth paste of the Dal with 1/4 Tsp. of salt.
4. Add little water while making the paste.
5. 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.
6. Now heat Oil in a pan for frying the fritters.
7. Add Ghee to the oil for better flavor.
8. 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.
9. Pour 1 Tsp. of batter followed by another over the oil and increase the amount considering the diameter of the pan.
10. Keep the flame on medium high and start frying the fritters using a perforated ladle.
11. Once fried from one side, fry from another side as well.
12. Once done, strain the fritters from the pan using the perforated ladle.
13. Place the fritters over kitchen towel or tissue paper to soak excess oil.
14. Following this process make the rest of the Fritters.

To make Rosh/ Syrup:

1. Take 1 liter of water in a deep bottom vessel and boil it after adding green cardamom.
2. When the water starts boiling add Gur/ Sugar to it and cover the pan with a lid.
3. After five minutes mix the sugar/ gur using a ladle and cook for 10 minutes on low flame.
4. The Syrup must not be thick. It will be runny yet sweet.
5. Adjust the sweetness and water accordingly.

To make Rosh Bora:

1. Lower the flame once the syrup is ready.
2. Now add fried fritters to the hot syrup and cook for 1-2 minutes and switch the flame off.
3. Cover the vessel with a lid and give at least one hour time to the Fritters to soak the syrup.
4. Even after soaking, there should have sufficient syrup within the vessel.
5. Serve the Rosh bora in room temperature or after heating a bit.
6. While serving fill a bowl half full with the syrup and a few Bora.