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Rosh Bora / Rosh Fuluri

By Arpita © 2020 Spicy World
Jan 13, 2020

Makar means Capricorn and Sankranti is transition. We celebrate Makar Sankranti on 14th January every year. In Bengal it is called 'poush sankranti'. The Goddess Lakshmi is usually worshiped on the day of Sankranti. Every part of India celebrates the same festival with different name and food. According to Hindu Shashtra this day marks the termination of the Winter season and the beginning of a new harvest season. From childhood, I love this festival. My grandma and ma makes so many varities of sweet and savory food like 'pithe', 'dudh puli', 'bhaja pithe', 'soru chakli', 'ashke', 'patisapta', 'kholachi' etc with their love and affection. Each and every dish tastes delicious. 'Ros bora' is another sweet which we make on this special occasion. My father is a big fan of 'ros bora'. The dish needs a little effort but the end result will satisfy you. I made this sweet dish to celebrate 'makar sankranti'. Hope you will all enjoy this festival with lots of sweets.

Ingredients

1 cup of urad dal / biuli dal.
Pinch of salt.
4 cups of water.
3 cups of sugar.
2 green cardamoms.
White oil for frying.

Steps

To make syrup, boil 3 cups of water in a saucepan.

Add 2 cups of sugar and 2 cardamoms. You can also add jaggery.

Boil it for 10 minutes and your sugar syrup is ready.

Soak the urad dal overnight or 8 hours in water.

Then drain the water and wash the dal properly.

Put the dal in mixer grinder with very little water. Grind it to a smooth paste.

Use water as less as possible. This process will take little bit of time.

Take the paste out in a mixing bowl. If the paste is too thick then add little water.

Add pinch of salt and start beating the paste with your hand or spoon in circular motion for 5-7 minutes. You have to be fast.

The consistency should be thicker than cake batter. You can add little sauf (fennel/mouri) powder into the batter for flavor if you want.

After beating, the color of the batter will become more white.

Heat 2 cups of vegetable oil in kadai. Oil should be medium hot.

Add little portion of batter in oil. You have to be very gentle while handling the batter.

Add 8-10 balls at a time. If the balls start floating immediately after going in hot oil that means the batter is perfect.

Fry them on medium flame for 5 minutes then increase the flame a little and fry until they become golden in color.

Remove the dumplings from oil and immediately add them in boiling syrup.

Before adding the next batch, beat the batter again for a minute and reduce the flame to medium.

After frying all of the batches keep them in sugar syrup for at least 1-2 hours. Dumplings will absorb most of the syrup and they will become soft, juicy.

Additional Info

Recipe Category: Desserts

Recipe Cuisine: Indian

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Serves: 5

Your rosh bora is ready to serve.

Serve this warm ..

dessertbengaliveg

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