Rosh means syrup and Bora means fritter in Bengali. Basically Rosh Bora kind of a lentil fritter that is dipped into sugar syrup. It may look similar to gulab jamun, yet the flavor and texture is poles apart from that of gulab jamun. This recipe is also vegan and vegetarian friendly.
Rosh Bora is one of those desserts that my parents have grown up eating but we haven’t. Neither is this prepared in sweet shops nor is this made commonly in Bengali households anymore. Nevertheless this is part of my parents childhood memory and a hidden delicacy of Bengal.
Things you need
- Black gram lentils
/ Kolai dal (Bengali)
/ Biulir dal (Bengali)
/ Urad dal (Hindi) – 250g
- Sugar – 400g
- Vegetable oil – 300 ml.
- Clarified butter/Ghee – 4 tbsp
- Baking soda – 1/4 tsp
- Salt – 1/4 tsp
- Soak the lentils over night.
- After soaking for 8-12 hours the peels will come out easily. Remove all the peels.
- Ground the soaked the lentils finely.
- Whisk the grounded lentil adding baking soda and pinch of salt.
- Take a small portion of the mix and drop into water, if it floats, you can stop whisking. This ensures that the mixture has incorporated enough air in it and will result in soft and fluffy balls after frying.
- Make a sugar syrup of medium thickness.
- Heat vegetable oil and ghee in a pan.
- Make tiny balls of the dal mix in the oil and deep fry till light brown.
- Soak the fried balls in sugar syrup and serve it hot!
If you like this Rosh Bora recipe please do give it a try and tag me on Instagram @Moltencookiedough. I would love to see your creation.
Here’s a quick recipe of gulab jamun for my lazy friends,