Darbesh | Bengali Laddu
"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.
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Servings: 30 Darbesh
Calories: 119kcal
Cost: Rs 250
Ingredients
- 250 g Gram Flour 2 cup
- 2 tablespoon Rice Flour
- 150 g Khowa
- 500 g Sugar 4 cups ( can be adjusted based on the preference of sugar )
- 75 g Ghee / Clarified Butter
- 2 cup Vegetable oil (unflavored) for deep frying
- ¼ teaspoon Baking Soda
- 6 Green Cardamom
- 25 g Cashew Nut / Kaju
- 25 g Almond / Badam/ Kathbadam
- 25 g Raisin / Kishmish
- 2 teaspoon 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 thread is required for making “Dorbesh.”
- Turn the flame on and place a thick-bottomed pan with 4 cups of sugar and around ¾ cup of 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 is sifted with the help of a sieve. It’s better to take a big bottom bowl to make the batter.
- Keep around 1 cup of water for making the batter, but don’t add all the 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 tablespoon of white oil to the mixture and mix it properly. Then, let the batter rest for around 20-30 minutes.
- Take approximately 5 tablespoons of batter in a small bowl and add 1 drop of red food coloring to it, then mix thoroughly.
- Take 5 tablespoon 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 of 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 it lightly with the spoon.
- Now, fry the boondis till they cook properly, but don’t over-fry the boondis as we don’t need crispy boondis for making “Darbesh“.
- Following this step, use the 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 tablespoon of the mixture and make a small round ball by pressing with the help of both hands, 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 Darbesh.
Nutrition
Serving: 75g | Calories: 119kcal | Carbohydrates: 21.2g | Protein: 2.6g | Fat: 3.1g | Saturated Fat: 0.6g | Cholesterol: 1mg | Sodium: 20mg | Fiber: 1.2g | Sugar: 16.3g
