Rosh bora
Rosh bora, from above
VegVeganWest Bengal

Rosh bora

Urad dal fritters dunked in syrup until they turn soft and juicy. Grandma's no milk mishti.

50 minTime
6 gProtein each
mildSpice
4hPlan ahead. Soak for 4 hours first; the 50 minutes come after.
A pantry sweet1 chapter · 1 min read

Make it your way

Grandma's wayUrad fritters soaked in syrup.
The original
322kcalsame
6 gproteinsame
5 gfibresame
50minutessame

Classic rosh bora.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Urad dal (split black gram)¾ cup, soaked 4 hours
Fennel seeds½ tsp
Cooking oil (vegetable oil)for frying, about this much is absorbed
Sugar1¼ cups
Water2 cups, for syrup
Cardamom¼ tsp

Method

4 steps
  1. 1Grind the soaked dal with very little water into a thick, fluffy paste. Beat 5 minutes and add fennel.
  2. 2Boil sugar, water and cardamom 5 minutes into a thin syrup.
  3. 3Drop small spoonfuls into medium hot oil and fry until golden.
  4. 4Drop hot bora into warm syrup and soak 30 minutes.
Serve it like this

Serve three bora in a small bowl with a spoon of syrup, warm or at room temperature.

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Make it a meal

What goes with Rosh bora: a bread or rice, a side, something to drink and something sweet.

Bread or rice Luchi45 min
With a main Cholar dal45 min
A little snack Beguni25 min
A little snack Ghugni50 min
To drink Masala chai10 min
To drink Lebu cha6 min
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