Firstly let me wish all my Blogger Friends and Readers a very happy and auspicious Bengali New year (Poila Boishakh). Evidently, no Bengali celebration is complete without sumptuous meal and pure adda ( gossip). So presenting a popular Bengali sweet, RosBora which is simple yet very appealing. Ros =Syrup +Bora =Dumplings so the outcome is RosBora. Though this along with Pithey, Pathishapta are star traditional sweets during Makar Sankranti when there is abundance of Khejur gur in most Bengali's home. But being a die hard fan of Khejurer Gur I distribute my yearly quota wisely, so that I can enjoy even after six months of purchasing. So my fridge is always loaded with patali gur.
1 cup Urad dal (white in color)
1 tsp Saunf (mouri)
A big pinch of Cardamon powder
For the syrup:
2 cups Water
1 cup Sugar
50 gms Khejur er gur / Date Palm jaggery (if you don't have it just add another cup os sugar)
White oil for frying
Soak the urad dal overnight in sufficient water. Next day strain the excess water and transfer all dal into a grinder. Don't add much water initially. Add little by little so that you can control the consistency of the batter. The batter should look creamy and dropping consistency. Transfer the batter into a large bowl and mix saunf and cardamom in it.
Place a frying pan on low heat and on another burner add water and sugar to make the syrup (single thread consistency). When sugar is completely melted, add Khejur gur. The syrup will turn dark in color. Remove from heat.
Drop spoonfuls of batter into hot oil and deep fry till golden brown. Place the fried boras on tissue paper and immerse the hot vadas in syrup. Let them soak for a while. Serve them warm.
Here are some DatePalm Jaggery sweet dishes from past:
1) Sooji'r Payesh with DatePalm Jaggery
2) Nolen Gurer Payesh
3) Ranga Aloo'r Pithey