Rosh bora - Bengali sweet or Bengali pitha/pithe recipe?

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What is Rosh Bora?

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Ingredients

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Making Bora/fritters

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Once the dal soaked perfectly, strain the dal and blend it in a grinder jar with 1 tsp of fennel seeds, until get a smooth paste. Do not add water while blending.

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Transfer the dal paste to a mixing bowl, start beating the paste with hand or hand bitter or can use electric bitter for quick results.

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Bit the batter until the batter gets soft and fluffy & floats if putting a small dollop in a bowl of water, means the batter is ready.

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Heat a pan with white oil/mustard oil/white oil+ghee mixture. Deep fry the bora/fritter/pakoda until golden. Remove from the pan.

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In a wide vessel, mix date palm jaggery(patali gur) chunks with water. Add half crushed cardamom, bay leaves & sugar. Boil the syrup for 10 mins, lastly add 4 tbsp of liquid date palm jaggery or nolen gur(for flavour). Rosh is ready.

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Heat the rosh until boiling, add the bora into it and cook for 30 secs to 1 min. Turn off the heat. Close the pan and leave the bora in rosh for at least 3-4 hours.

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Rosh bora sweet will be ready to eat once this sweet completely cools down and soaked the rosh & gets double in size.

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Thank you

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Rosh bora - Bengali sweet or Bengali pitha/pithe recipe?

What is Rosh Bora?

Rosh bora means rosh e bheja biular dal er bora. Rosh means sugar syrup & Bora is fritter made with urad dal/biulir dal. Rosh bora is a soft and juicy Bengali urad dal fritter soaked in sugar or date palm jaggery syrup. Rosh bora is just a Bengali homemade sweet not a Bengali pitha/pithe.

Rosh bora means rosh e bheja biular dal er bora. Rosh means sugar syrup & Bora is fritter made with urad dal/biulir dal. Rosh bora is a soft and juicy Bengali urad dal fritter soaked in sugar or date palm jaggery syrup. Rosh bora is just a Bengali homemade sweet not a Bengali pitha/pithe.

Ingredients

Urad Dal(Biulir dal) Fennel seed Soda Date palm jaggery Sugar Water Cardamom Bay leaf Oil or Ghee (for deep frying)

Urad Dal(Biulir dal) Fennel seed Soda Date palm jaggery Sugar Water Cardamom Bay leaf Oil or Ghee (for deep frying)

Making Bora/fritters

First, wash the dal (urad dal/biulir dal/maskolai er dal) for 5-6 times then soak the dal for 8-10 hours or overnight.

First, wash the dal (urad dal/biulir dal/maskolai er dal) for 5-6 times then soak the dal for 8-10 hours or overnight.

How to make Rosh bora?

Once the dal soaked perfectly, strain the dal and blend it in a grinder jar with 1 tsp of fennel seeds, until get a smooth paste. Do not add water while blending.

Once the dal soaked perfectly, strain the dal and blend it in a grinder jar with 1 tsp of fennel seeds, until get a smooth paste. Do not add water while blending.

Transfer the dal paste to a mixing bowl, start beating the paste with hand or hand bitter or can use electric bitter for quick results.

Transfer the dal paste to a mixing bowl, start beating the paste with hand or hand bitter or can use electric bitter for quick results.

Bit the batter until the batter gets soft and fluffy & floats if putting a small dollop in a bowl of water, means the batter is ready.

Bit the batter until the batter gets soft and fluffy & floats if putting a small dollop in a bowl of water, means the batter is ready.

Heat a pan with white oil/mustard oil/white oil+ghee mixture. Deep fry the bora/fritter/pakoda until golden. Remove from the pan.

Heat a pan with white oil/mustard oil/white oil+ghee mixture. Deep fry the bora/fritter/pakoda until golden. Remove from the pan.

In a wide vessel, mix date palm jaggery(patali gur) chunks with water. Add half crushed cardamom, bay leaves & sugar. Boil the syrup for 10 mins, lastly add 4 tbsp of liquid date palm jaggery or nolen gur(for flavour). Rosh is ready.

In a wide vessel, mix date palm jaggery(patali gur) chunks with water. Add half crushed cardamom, bay leaves & sugar. Boil the syrup for 10 mins, lastly add 4 tbsp of liquid date palm jaggery or nolen gur(for flavour). Rosh is ready.

Making rosh/sweet syrup

Heat the rosh until boiling, add the bora into it and cook for 30 secs to 1 min. Turn off the heat. Close the pan and leave the bora in rosh for at least 3-4 hours.

Heat the rosh until boiling, add the bora into it and cook for 30 secs to 1 min. Turn off the heat. Close the pan and leave the bora in rosh for at least 3-4 hours.

To soak the bora in rosh

Rosh bora sweet will be ready to eat once this sweet completely cools down and soaked the rosh & gets double in size.

Rosh bora sweet will be ready to eat once this sweet completely cools down and soaked the rosh & gets double in size.

Thank you

For more recipes visit:

www.spicypunch.com