Roshbora
Soft, spongy lentil fritters soaked in sugar syrup - a traditional Bengali sweet that melts in your mouth.
Preparation
Soak urad dal in water for 4 hours.
Grind with minimum water to smoothness.
Add mouri to the mix.
Heat oil in a kadai. Oil must be steaming hot.
Turn heat to medium settings. Make round balls from the mix and deep fry till golden brown.
Drain oil and add freshly fried hot bora to syrup
(prepared as follows).
To 2 cups sugar add 2 cups of water and let come to boil. Simmer for 8-10 minutes.
Remember syrup thickens when cooled so do not boil to a thick consistency.
Cooking
Soak urad dal in water for 4 hours.
Grind with minimum water to smoothness.
Add mouri to the mix.
Heat oil in a kadai. Oil must be steaming hot.
Turn heat to medium settings. Make round balls from the mix and deep fry till golden brown.
Drain oil and add freshly fried hot bora to syrup
(prepared as follows).
To 2 cups sugar add 2 cups of water and let come to boil. Simmer for 8-10 minutes.
Remember syrup thickens when cooled so do not boil to a thick consistency.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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