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Many people have a special place in their hearts for the beloved Bengali dessert rosbora, especially in winter. Bora, or deep-fried lentil fritters, are dipped in a sweet syrup made with sugar or jaggery to create this delicious dessert. It falls into Bengali cuisine’s pithe puli category, the sweets that are usually prepared in winter specially during Poush Sankranti.
Of late, there has been a lot of interest generated on social media platforms, which has led to a rise in demand for seasonal snacks such as Rosh Bora. Using the recipes from their mothers and grandmothers as a guide, many young people are keen to celebrate their heritage by preparing different pithes and pulis. Rosh Bora is a very easy and tasty Bengali sweet which is especially recommended for those who are new to Bengali Sweets.
Choosing The Right Ingredients
Rosh Bora requires a careful selection of high-quality ingredients to get the best flavours and textures. This dessert's main attraction is the polished split black gram, also known as urad dal, biulir dal, or kolai er dal. To make it soft and blendable, it should be soaked in water for a few hours. For the best texture and flavour, fresh urad dal must be used. Along with the lentils, you'll need water, sugar or jaggery, and optional flavourings like cardamom or a few strands of saffron to make the sweet syrup. The decision between sugar and jaggery (patali gur): sugar produces a purer sweetness, while jaggery adds a deep, caramel-like flavour. Make sure you have oil for deep-frying the fritters and any other flavours you want to add, like chopped almonds or grated coconut. Since each component is essential to creating the ideal Ros Bora, planning is the foundation of success.
Also read: Nolen Gur- A Delightful 'Date' With Winter
Soaking And Grinding Process
The soaking and grinding of the urad dal is the next important step in creating Rosh Bora. For at least four to six hours or overnight, soak the lentils in enough water. The lentils become softer after this soaking, which helps grind them into a smooth, fluffy batter. To get the best result it is recommended to use a powerful blender or wet stone grinder. If you want a thick batter when grinding, use very little water; the batter should be light and fluffy. Dip a spoon into the batter to check for the proper texture; it should retain its shape and not be runny. This step is important because it affects the fritters' final texture; too much water will make them dense, and too little will keep them from cooking through when they're fried. The flavour can be improved by adding a pinch of salt to the batter. To ensure that your fritters are fluffier when fried, let your batter rest for ten to fifteen minutes after it is ready.
Frying The Fritters
To ensure that the lentil fritters are soft on the inside and crispy on the exterior, proper frying is essential. In a deep fryer or kadhai, heat the oil over medium heat to begin. To check the oil's temperature, put a tiny bit of batter into it; if it rises and sizzles, the oil is ready to cook. Using your fingers or a spoon, scoop tiny portions of the batter into the hot oil, being cautious not to fill the pan to excess. Turn the fritters occasionally to ensure even cooking as they fry until they turn golden-brown. After that, use paper towels to drain any extra oil before moving them to a dish. While overfrying can produce an undesirable bitterness, underfrying might leave the fritters soft. To serve as an ideal vessel for soaking up the sweet syrup, the best fritters should have a soft, fluffy interior with a slightly crisp exterior.
Preparing The Sweet Syrup
You can make the sweet syrup, which is a key component of Ros Bora, while the fritters are frying. In a different pan, mix water and sugar or jaggery to the desired sweetness, usually one part water to two parts sugar or jaggery. Stir the mixture while heating it over medium heat until all of the sugar and jaggery has dissolved. Consider adding saffron strands or crushed cardamom seeds for a fragrant touch to enhance the flavour. Remove the syrup from the heat when it reaches the consistency of one thread, indicating that it is ready. Before soaking the fried fritters, let the syrup cool a little. To allow the fritters to properly absorb the sweetness and flavours, soak them in the warm syrup for at least half an hour.
Serving And Storing Tips
It's time to serve and savour this delicious delicacy after allowing the Ros Bora some time to soak. Ros Bora usually gets served warm and can be eaten as a sweet snack at any time or as a dessert on special occasions. You can also serve them in a bowl with chopped almonds, grated coconut, or a dash of cardamom. If you have leftover Ros Bora, keep it in the fridge for up to a week in an airtight container. Reheat the remaining fritters in the microwave before serving, but be aware that this may change texture. Before serving, try reheating the syrup separately and spreading it over the fritters for a novel experience.
Image Credit: Freepik
Useful Tips:
- The batter should be just thin enough to pour easily but thick enough to maintain its shape.
- The oil should be just hot enough to swiftly fry the fritters without burning them.
- Fritters will become sweeter and more flavourful if they are soaked in the syrup for a longer period of time.
- The remaining Ros Bora should be kept at room temperature in an airtight container.
Image Credit: Freepik
Rosh Bora symbolises tradition and history, s This simple and easy-to-prepare traditional Bengali dessert can be prepared with confidence if the following tips provided in this guide are followed. Enjoy preparing and serving this sweet to loved ones.
