Start by thoroughly washing the Urad Daal, then soak it in plain water overnight, or for at least 6-8 hours.

The next morning, drain all the water from the soaked Daal. Now, grind the Daal into a smooth, fine paste, making sure not to add any water. This is crucial because adding water will result in a runny paste, which won't work for making Gohona Bori. I used my food processor for this.

Next, place the Daal paste in a large bowl, add salt, and begin beating it with a spoon. Keep mixing until the mixture becomes light and fluffy.

To test if it's ready, drop a small amount of the mixture into a bowl of water. If it floats, it's perfect! If it sinks, continue beating for a few more minutes. It took me about 10 minutes of vigorous beating to get the right consistency.

I used regular piping bags to create the designs. Fill two piping bags with the paste and secure the ends.

Finally, take a flat steel plate, lightly grease it with oil, and sprinkle poppy seeds evenly to create a poppy seed bed.

When working with lentil paste on your plate, remember to leave enough space between your shapes. I made five designs on each plate, and it took me five plates to use up all the paste.

Keep cotton and a toothpick nearby – they're useful for making small adjustments as you go.

Once you're done, dry the lentil paste designs in direct sunlight for about two to three days. Mine took two days to dry completely.

You can store your Gohona Bori in airtight containers and serve them deep-fried with rice.