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.

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.

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.

Serve the Rosh bora at room temperature or slightly heated. When serving, fill a bowl halfway with the syrup and add a few Bora.