Rosbora or Rosh Bora means filled with sweet nectar. This is a traditional sweet from West Bengal. Perfect Rosbora will be very soft and fluffy and will melt in your mouth. This sweet is not only very easy to make but extremely tasty too.
Traditionally, Rosbora is made using urad dal and can be actually called urad dal fritters soaked in sweet syrup. But now, there are other versions of this sweet too, which uses semolina instead of urad dal. Even when made in the traditional manner, it is a less time-consuming dish. You just need to give it time to soak up all that sweet syrup. Palm jaggery is usually used to make the syrup, but if that is not available, you can use sugar too – which is how I have made this recipe.
RosboraCourse: DessertCuisine: IndianDifficulty: Easy
Rosbora is a modern twist to traditional Bengali style dessert where fried fritters are soaked in Sugar syrup and served.
- For the Syrup
Water – 2 cups
Sugar – 1 cup
Cardamom powder – 1/4 tsp
- For the Fritters
Urad dal – 1/2 cup, washed and soaked in water overnight
Salt – 1/8 tsp
Water – 1/4 cup+1 or 2 tbsp
Oil for frying
Ghee – 2-3 tsp
- Add water and sugar to a pan and boil it till sugar dissolves.
- Cook it for another 5-7 min.
- Add the cardamom powder and turn off the heat.
- Sugar syrup should not be very thick and should be of a consistency thin enough for the fritters to soak it.
- Grind the urad dal with salt, adding little water to make it into a fine paste.
- Add remaining water and whisk it well to make the batter light and fluffy.
- Heat the oil in a kadai and once the oil is hot, drop small amounts of batter into the oil and fry them on medium-high heat till fritters are golden brown.
- Add the fritters to the syrup and cook for 1-2 min and then let it sit for atleast an hour to soak the syrup well.